This delicious French Apple Cake with Rum is perfect for apple season! It’s buttery, delicious, and brimming with chunks of sweet apples. This buttery cake can be enjoyed as an afternoon treat or even as a weekend breakfast. Its delicate, moist texture and crackly top are sure to please your taste buds, and the best part is, that it’s simple to make with pantry staples.
My daughter, who is going through a picky eating phase, was initially hesitant upon spotting the apple pieces within the cake. However, with a gentle nudge, I reminded her of her love for apples, and she agreed to give it a try. It didn’t take long for her to declare “This is a very yummy cake!”. And hey, if you have kids like me it’s totally okay to omit the rum for a non-alcoholic version. Either way, its a great cake recipe! Now, the only challenge we face is that this delicious apple cake mysteriously vanishes within a mere couple of hours after being baked. There’s a simple rule in our household: it never makes it to the next day. So, consider yourself warned – this cake is just that irresistibly good!
Ingredients:
- 1 cup all-purpose flour: no need to buy anything special
- 1/8 teaspoon of salt: just a little pinch of salt.
- 1 teaspoon of baking powder: to help your cake rise and be super fluffy
- 2/3 cup of sugar + a little more to sprinkle on top of the cake: just regular white sugar is needed
- 100 g of unsalted butter, at room temperature: unsalted is best in this case, and use real butter, it’s a French cake after all. No margarine!
- 2 large eggs
- 2-3 fresh apples: It’s always best to use baking apples so they can hold their shape when baked. I think the best apples for this cake would be Granny Smith for a touch of tartness, Pink lady, or Honey Crisp apples for a sweeter option. Use two apples if they are really big apples, or use three if they are small apples. You can use apple slices or chucks depending on your personal preference
- 1/2 teaspoon cinnamon (optional but enhances the apple flavor)
- 1 Tablespoon of vanilla extract.
- 3 tablespoons of dark rum (or bourbon as an alternative)
- 1 Tablespoon of confectioners’ sugar for sprinkling on top of the cake for decoration purposes
Instructions:
- Preheat your oven to 350 degrees.
- Grease and flour a 9-inch springform pan lined with parchment paper
- In a small bowl, combine all dry ingredients (flour, salt, and baking powder), then set it aside.
4. Using a stand mixer, beat the butter and sugar together until creamy and fluffy with the paddle attachment.
5. Add the eggs one at a time, beating after each addition. Scrape the sides of your bowl if needed
6. Then add the vanilla, cinnamon (if using), and rum, and beat to incorporate.
7. Turn off the mixer and add the flour mixture. Mix to combine with a spatula just until it’s all incorporated.
8. Gently fold in your chopped apples.
9. Pour your cake batter into your prepared cake pan
10. Sprinkle the top of the batter with a bit more sugar
11. Bake for 40 minutes or until a toothpick comes out clean.
12. Allow the cake to cool on a cooling rack before removing it from the pan, sprinkling it with confectioners’ sugar, and place it on a serving plate for decoration.
How to Serve:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a hot cup of tea or coffee.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but bring it to room temperature before serving.
Variations:
- Experiment with different apple varieties for unique flavors and textures.
- Change the way you slice your apples for varied presentation and taste. You can try small or big chunks of apple or you can even slice them if you prefer. I would just make sure to always peel the apple.
- If you have kids like I do its totally okay to omit the rum if you prefer a non-alcoholic version.
- You can add the cinnamon at the end together with the sugar for a different flavor profile or skip it altogether.
Equipment:
- Stand mixer or handheld mixer
- 9-inch springform pan
- Rubber spatula
Cake Baking Tips for Success:
- Preheat the Oven: Ensure your oven is preheated before you begin baking. Preheating is crucial for consistent and even cake baking.
- Minimize Oven Opening: Try to resist the temptation of frequently opening and closing the oven door, especially during the initial 30 minutes of baking. Keeping the oven stable allows the cake to rise evenly without sudden temperature drops.
- Room Temperature Ingredients: Use ingredients at room temperature for your cake. If your eggs are too cold, you can quickly warm them by soaking in warm water for about 5 minutes before adding them to your batter. This step promotes a smoother and more uniform cake texture.
- Avoid Overmixing: When mixing your cake batter, be cautious not to overmix. Blend the ingredients just until they are thoroughly combined. Overmixing can lead to a dense cake, so gentle mixing is key.
- Variable Cooking Time: Keep in mind that cooking times may vary depending on your oven. Keep a close eye on your cake, especially when your kitchen fills with the delightful scent of baking. This aroma often signals that the cake is nearing completion.
Precise Measurements:
- When measuring liquids, use a spouted cup and fill it up to the indicated line. Some measuring cups may also display volume measurements in ounces, so be mindful not to confuse them with weight measurements.
- When measuring dry ingredients, generously scoop them into your measuring cup and then level it off using the back of a knife. Avoid heavy-handed scooping or tapping, as it can lead to inaccurate measurements.
French Apple Cake with Rum
Equipment
- 1 Stand Mixer or Handheld Mixer
- 1 silicone spatula
- 1 9 inch springform pan
Ingredients
- 1 cup all-purpose flour: no need to buy anything special
- 1/8 teaspoon of salt just a little pinch of salt.
- 1 teaspoon of baking powder
- 2/3 cup of sugar + a little more to sprinkle on top of the cake
- 100 g of unsalted butter at room temperature
- 2 large eggs
- 2-3 fresh apples: Honey Crisp, Granny Smith or Pink Lady recommended
- 1/4 teaspoon cinnamon optional but enhances the apple flavor
- 1 Tablespoon of vanilla extract.
- 3 tablespoons of dark rum or bourbon as an alternative
- 1 Tablespoon of confectioners' sugar for sprinkling on top of the cake for decoration purposes
Instructions
- Preheat your oven to 350 degrees.
- Grease and flour a 9-inch springform pan lined with parchment paper
- In a small bowl, combine all dry ingredients (flour, salt, and baking powder), then set it aside.
- Using a stand mixer, beat the butter and sugar together until creamy and fluffy with the paddle attachment.
- Add the eggs one at a time, beating after each addition. Scrape the sides of your bowl if needed
- Then add the vanilla, cinnamon (if using), and rum, and beat to incorporate.
- Turn off the mixer and add the flour mixture. Mix to combine with a spatula just until it’s all incorporated.
- Gently fold in your chopped apples.
- Sprinkle the top of the batter with a bit more sugar
- Pour your cake batter into your prepared cake pan
- Bake for 40 minutes or until a toothpick comes out clean.
- Allow the cake to cool on a cooling rack before removing it from the pan, sprinkling it with confectioners’ sugar, and placing it on a serving plate for decoration.
Nutrition
FAQs:
Absolutely! While rum and bourbon offer delightful flavor profiles, you can experiment with other spirits like brandy or whiskey to create a unique twist.
This cake tastes best the day that it is baked, but it’s okay to eat it the next day as well. To preserve its freshness, store the cake in an airtight container at room temperature for up to three days. If you anticipate a longer timeframe before consumption, refrigerate the cake, but ensure you allow it to return to room temperature for optimal taste and texture.
Instead of adjusting the sugar amount which can mess with the recipe, I would suggest using a tarter apple variety such as granny smith.
While you can choose to leave the peel on the apples for a slightly different texture, it’s generally recommended to peel them for a smoother and more uniform cake. The peel can become tough during baking, so peeling ensures a consistently tender bite.
You can serve this cake warm with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for an extra touch of decadence. It pairs wonderfully with a hot cup of tea or coffee, making it an ideal choice for a cozy dessert or a delightful brunch treat. You could also try it with our make-ahead pumpkin spice latte or make-ahead Brazilian cappuccino.
If you have any more questions or need further assistance with this recipe or any other culinary queries, feel free to reach out. Enjoy your French Apple Cake with Rum!
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Let the delightful aroma of baking fill your kitchen and create lasting memories of shared moments with friends and family. Bon appétit and happy baking!
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