Practically a cross between a custard, a pie and a cake, this French apple cake is almost like magic. Packed full of juicy apples it is incredibly delicious and surprisingly easy to make.
There is a certain sophistication to French cooking that can be intimidating for some cooks, so intimidating that they might go out of their way to avoid any recipe labeled ‘French’. Don’t let that be the case with this apple cake.
Good food doesn’t have to be complicated to make or have ingredients that are difficult to find. The secret to making something that tastes spectacular and will leave people raving about your food is to start with the right ingredients. If you scrimp on the ingredients you scrimp on the results.
Although I have made this cake many times with regular all-purpose flour, I really prefer the flavor of the cake when it is made with einkorn flour. Einkorn is an ancient wheat that has never been hybridized. It is wheat the way it was originally designed by God… pure and un-altered. It tastes better, has more nutrition and is easier to digest than modern wheat. It adds a delicious flavor to baked goods and I just feel better about eating it.
This is more ‘apple’ than ‘cake’ and your selection of apples will determine the final flavor more than anything. As the original recipe suggests, I have used a variety of apples. This is also how I make my apple pies as well; it enhances the flavor and gives it depth. In this cake, I used Granny Smith, Braeburn, and Honey crisp apples. There are a lot of apples that hold up well when cooked and don’t turn into a mushy mess, a few other suggestions you may want to try are: Mutsu, Pink Lady, Jonagolds, Winesap and Cortlands, just to name a few.
This really is an easy (and fast) apple cake to make. Use real butter, not margarine. Use real vanilla extract, not the cheap imitation stuff. Use fresh crisp apples; throw the old mealy ones in the compost. Good ingredients will give you great results.
Some kitchen gadgets are really worth having in the kitchen. I use an apple peeler/corer to make fast work of the apples. It does a wonderful job of peeling, coring, and slicing the apples all at the same time.
French Apple Cake
Yield 10 servings
An incredibly delicious apple cake with a custard-like consistency. It is almost a cross between a custard, a pie and a cake.
- 1 cup (120g) all-purpose einkorn flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 large apples (Use a variety of apples for the best result)
- 3 large eggs
- 1 cup (200g) sugar
- 3 ½ tablespoons (49g) rum
- ¾ teaspoon pure vanilla extract
- 10 tablespoons (5 oz or 142g) unsalted butter, melted and cooled
- Preheat the oven to 350 degrees F. and grease a 10-inch springform pan with butter (alternately line it with parchment paper which will make the cake very easy to remove from the pan)
- In a small bowl, whisk the flour, baking powder, and salt then set aside.
- Peel, core, and thinly slice the apples.
- In a large bowl, whisk the eggs for 1-2 minutes until they are foamy. Pour in the sugar, rum, and vanilla and whisk for another minute.
- Whisk in half of the flour mixture until well-blended then blend in half of the melted butter. Repeat with the remaining flour and butter and blend until smooth.
- Fold in the sliced apples, coating them completely with the batter then pour the mixture into the prepared pan.
- Smooth the batter out then place in the pre-heated oven. Bake for 60 to 70 minutes until the cake is golden brown and a toothpick or knife inserted into the middle comes out without batter stuck to it.
- Let the cake cool for 5 to 10 minutes then run a blunt knife around the edge of the pan to loosen any cake that may be stuck to the sides.
- If the bottom of the pan is lined with parchment paper, the cake will slide out quite easily once the sides of the springform pan is removed. If the pan is not lined with parchment paper you will need to slide a long knife under the bottom of the cake to loosen it from the pan then invert it onto a plate that is lined with parchment paper then invert it again onto a serving platter (this will be accomplished easier if you allow the cake to cool completely)
This cake stores well for 3-5 days in the refrigerator and actually is better on the second day. It is a very moist cake. Be sure to cool it completely before loosely covering it and placing it in the fridge, if it is still warm before covering it then condensation will build up and make the cake wet.
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 7.8 g
Sodium 163 mg
Total Carbohydrates 48 g
Dietary Fiber 3.6 g
Sugars 34 g
Protein 3.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.