The simplest cake you will ever make is this French apple cake. It can be baked in a single springform pan and doesn’t call for complicated methods or specialized equipment like a mixer. Simply mix everything together and pour it into the pan. It’s so easy that anyone can make it!.
This buttery treat is bursting with fresh apples, making it the ideal recipe to make once fall arrives and you have an abundance of apples, whether you want to eat it for breakfast or dessert. Additionally, it only requires staple pantry ingredients, allowing the apple flavors to really stand out. Try my recipes for apple bread, apple muffins, or apple galette for more mouthwatering apple treats.
Here is 5 recipe(s):
French Apple Cake
This French apple cake, which has chunks of sweet apples tucked inside a tender and buttery rum cake, embodies simplicity.
Prep: 20min
Total: 1h
Yield: 6-8
Serving size, calories 279, fat 13g, carbs 35g, protein 3g, saturated fat 8g, unsaturated fat, sugar 22g, fiber 2g, sodium 66mg, and cholesterol 77mg are included in the nutrition facts.
Ingredients:
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, at room temperature
- ⅔ cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- I prefer Honeycrisp, Fuji, or Granny Smith baking apples, which are peeled, cored, and cut into 1-inch cubes (about 3 12 to 4 cups chopped).
- Confectioners’ sugar (optional), for decorating cake
Instruction:
- Set a rack in the middle of the oven and heat it to 350 degrees. Butter or nonstick cooking spray should be used to grease a 9-inch springform pan or standard cake pan. If employing a standard cake pan, line the bottom with parchment paper and grease once more.
- Mix the salt, baking powder, and flour in a small bowl.
- Butter and granulated sugar should be creamed for about three minutes using a stand mixer with the paddle attachment or a handheld mixer with beaters. One at a time, add the eggs, beating well after each addition and scraping down the bowl’s sides. Beat in the vanilla and rum. It’s okay if the batter appears grainy at this point. Mix on low speed after adding the flour mixture until just combined. Using a rubber spatula, fold in the chopped apples.
- Pour the batter into the prepared pan, evening the surface. Sprinkle evenly with 1 tablespoon of granulated sugar. The cake should be golden and a toothpick inserted into the center should come out clean after about 40 minutes of baking. Let the cake cool in the pan on a rack. Run a blunt knife around the cake’s edges once it has cooled. If using a springform pan, remove the sides. If using a standard cake pan, gently flip the cake over and place it right-side-up on a platter after carefully inverting it onto the rack and removing the parchment paper. Using a fine sieve, dust with confectioners’ sugar (if using). Cake can be served warm or at room temperature, plain or with vanilla ice cream or lightly sweetened whipped cream.
- The cake can be frozen for three months with the right freezer-friendly instructions. After it has completely cooled, wrap it in freezer wrap or aluminum foil. Thaw overnight on the countertop before serving.
French Apple Cake
A batter based on rum is used to make this straightforward, classic French cake, which is studded with pieces of sweet apple.
Prep: 600sec
Total: 3000sec
Serving Size: Serves 8
Nutrition Facts: Saturated Fat 7. 8 g, unSaturated Fat 0. 0 g, Carbohydrate 44. 5 g, Sugar 29. 2 g, servingSize Serves 8, Protein 3. 5 g, Fat 14. 6 g, calories 336 cal, Sodium 145. 5 mg, Fiber 2. 0 g, Cholesterol 0 mg.
Ingredients:
- Cooking spray or butter, for coating the pan
- 8 tablespoons (1 stick) unsalted butter
- 3 medium apples, preferably a mix of Honeycrisp, Pink Lady, Jonagold, or Fuji
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup spiced rum
- 1 teaspoon pure vanilla extract
- Powdered sugar, for serving
Instruction:
- Set a rack in the center of the oven and preheat it to 350°F. In the meantime, butter or cooking spray an 8-inch round cake pan before lining the bottom with a circle of parchment paper. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
- In a medium bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt.
- Whisk 2 large eggs in a large bowl until fluffy. Whisk together the melted butter with the 3/4 cup of packed light brown sugar, 1/4 cup of spiced rum, and 1 teaspoon of vanilla. With a wooden spoon or rubber spatula, add the flour mixture and stir until just combined. Add the apples and fold until just combined. Smooth the top of the batter after adding it to the prepared pan.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. 15 minutes should pass before carefully removing from pan; if necessary, loosen the sides by running a thin knife around the edge. Dust with powdered sugar and serve.
French Apple Cake
This delicious French Apple Cake can be made with just a few basic ingredients. This cake, which is bursting with fresh apples, is ideal for any celebration.
Prep: 20min
Total: 80min
Yield: 8
Serving Size: 1 serving
Nutritional Information: 300 kcal, 39g of carbohydrates, 3g of protein, 13g of fat, 8g of saturated fat, and 0g of trans fat. 5 g, 77 mg of cholesterol, 219 mg of sodium, 2 g of fiber, 25 g of sugar, 4 g of unsaturated fat, and 1 serving.
Ingredients:
- 1 cup all-purpose flour ((120g))
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar ((150g))
- ½ cup unsalted butter (melted and cooled (113g))
- ¼ cup dark rum ((60ml))
- 1 tablespoon vanilla extract
- 1 pound of large apples (I prefer Granny Smith or Honeycrisp; 2 to 3 apples/450g), peeled, cored, and chopped into 12″ cubes
- confectioners’ sugar (for dusting)
Instruction:
- Preheat the oven to 350F. Using butter or baking spray, grease a 9-inch springform pan, then line the bottom with parchment paper.
- Mix the salt, baking powder, and flour in a medium bowl.
- In a large mixing bowl, beat the eggs until foamy. Stir together the sugar, melted butter, rum, and vanilla. Stir in the flour mixture. Fold in the apples. Pour the batter into the prepared cake pan. Sprinkle the top lightly with additional sugar, if desired.
- Until a toothpick inserted into the center of the cake comes out clean, bake for 35 to 40 minutes. Let the cake cool in the pan for 20 minutes. After cutting the pan’s side, release the spring and take the side off. Serve the cake warm or at room temperature. Dust with confectioners’ sugar before serving.
French Apple Cake
Adapted from Around My French Table by Dorie GreenspanWhile Dorie doesn’t specify which kind of apple to use, she does suggest using a variety. Since Romain brought them to me, I am unsure of the variety of mine. Although the rum in this cake really enhances the flavor, you could increase the vanilla by two or three times to make up for it if you’re avoiding alcohol. I also like this recipe because it uses simple, readily available ingredients. I was tempted to sprinkle the apples with ground cinnamon because I’m American, but that wouldn’t make it truly French. Because of this, I frequently decide to serve it with a dollop of crème fraîche, but it’s also delicious without it. If you don’t have a springform pan, you can substitute an 8-inch (20-cm) cake pan by generously buttering it and placing a circle of parchment paper on the bottom before pouring the batter in. It works well in a 9-inch (23-cm) cake pan as well, though the quality won’t be as high.
Yield: 8
Ingredients:
- 3/4 cup (110g) flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 large apples of various varieties, weighing about 2 pounds or 1 kilogram
- 2 large eggs (at room temperature)
- 3/4 cup (150g) sugar
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 8 tablespoons (115g) of melted, salted or unsalted butter that has been allowed to reach room temperature
Instruction:
- Set the oven rack to the center position and preheat the oven to 350°F (180°C).
- Place an 8-inch (20-cm) springform pan on a baking sheet and generously butter it.
- Mix the salt, baking soda, and flour in a small bowl.
- Apples should be peeled and cored before being diced into 1 inch (3 cm) pieces.
- Beat the eggs in a big bowl until foamy, then whisk in the sugar, rum, and vanilla. Gently stir in half of the melted butter after whisking in half of the flour mixture.
- Add the rest of the flour mixture and then the remaining butter after that.
- Scrape the apple cubes into the prepared cake pan, then fold the apple cubes into the batter until they are thoroughly covered. Lightly smooth the top with a spatula.
- A knife inserted into the center of the cake should come out clean after baking it for 50 minutes to an hour. Check the cake around five minutes before the recommended baking time to see if it needs to be baked longer or shorter depending on the apples. Allow the cake to cool for five minutes before carefully removing the sides of the pan with a knife, making sure there are no apples stuck to them.
French Apple Cake
The softest, simplest cake recipe is this French Apple Cake, which is studded with apples.
Prep: 15min
Total: 1h30min
Yield: 8 serving(s)
Ingredients:
- Cooking spray
- 1 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 2 large eggs
- 1/2 c. (1 stick) butter, melted and cooled
- 3/4 c. plus 1 tbsp. granulated sugar, divided
- 3 tbsp. dark rum
- 1 tsp. pure vanilla extract
- 3 medium sweet-tart apples, peeled, cored, and chopped (such as Granny Smith or Honeycrisp
Instruction:
- Place the middle rack in the oven and preheat it to 350 degrees. Lightly spray a 8″ round cake pan with cooking spray. Mix the flour, salt, and baking powder in a medium bowl.
- In a large bowl, whisk eggs until foamy. Whisk together the melted butter, 3/4 cup sugar, rum, and vanilla. Add the dry ingredients and combine thoroughly with a wooden spoon or rubber spatula. Fold in apples. Transfer batter to prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for about 55 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then flip over onto a cooling rack to finish cooling.
French Apple cake recipe :- Easy and moist french apple cake
FAQ
How do you make a Mary Berry apple cake?
- 225g self-raising flour.
- 1 level tsp baking powder.
- 225g caster sugar.
- 2 large eggs.
- ½ tsp almond extract.
- 150g butter, melted.
- 250g cooking apples, peeled and cored.
- 25g flaked almonds.
What apples are best in a cake?
The best apples for baking, according to Bon Appetit, are Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, and Pink Lady (Cripps Pink), but they also frequently use Granny Smith. Numerous apples that have already been mentioned and are crisp, sweet, or tart are listed.
Does apple cake need refrigeration?
No, apple cake can be kept at room temperature for up to three days without needing to be refrigerated. However, you can store it in the refrigerator for up to five days if you want to keep it fresher for longer.
What makes cake soft and fluffy?
Most cakes begin with creaming butter and sugar together. Butter has the capacity to hold air, and the creaming process is when it does so. That trapped air expands during baking to create a fluffy cake.