This French Apple Cake is super quick and easy to prepare in one bowl. The cake is made with applesauce and packed with chunks of apples, creating a delicious balance of flavours and textures!
This recipe was first posted in June 2019 and was updated with new photos and tips in August 2022.
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Why we love this recipe
Who doesn't love a cake recipe that is both super easy AND quick? This French Apple Cake recipe has both: it basically only requires one bowl and one whisk, and is ready to be enjoyed in less than one hour!
This Apple Cake is the most delicious and light dessert. Packed with apple flavours both inside the applesauce cake batter and with the chunks of apples, it is the perfect Fall and Winter Cake. It is the perfect sweet treat or to serve for afternoon tea.
More easy French cakes to try: French Chocolate Fondant Cake | French Yogurt Cake.
Ingredients
This apple cake is made from a few basic ingredients (scroll down to recipe card below for all quantities):
- Apples: peeled, cored and cut into small chunks. You can use any of your preferred apple variety (see variety recommendation in the FAQs section below). Depending on the size of the apples, you will need 2 or 3.
- Eggs: medium to large size, at room temperature.
- Butter: Unsalted and Melted. To make this cake dairy-free, you could substitute the butter with oil.
- Applesauce: preferably a homemade applesauce for the best flavours. Otherwise, a store-bought applesauce is completely fine but try to pick one that is made without added-sugar or low in sugar. I used a smooth applesauce but a slightly chunky one will work too.
- Flour: Plain / All-Purpose Flour. It can be substituted with the same quantity of Self-Rising Flour; simply discard the baking powder and salt.
Optional Addition
- Spices: I added a little bit of Cinnamon for flavour. You could also add some ground ginger, a touch of nutmeg or any of your favourite spices here.
- Rum: the traditional French recipe is often made with Rum. I personally don't use it but if you want, you can add 1 to 2 tablespoons of Rum to the cake batter. The rum could be replaced with Brandy too.
- Vanilla: either vanilla extract or vanilla paste.
- To finish the cake: I sprinkled the cake with some flaked almond and raw sugar (or Demerara sugar) for extra crunch.
How to make French Apple Cake
Start by melting the butter and set it aside to cool down. If you plan on using a homemade applesauce, I recommend preparing it in advance and keep it in the fridge until ready to use.
- Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit.
- Prepare a 24 cm / 9,5-inch Springform Pan. Line the bottom of the cake pan with baking paper / parchment paper and lightly grease the sides (with soft butter or oil from a cooking spray).
- Photo 1: Peel, core and slice the Apples into small cubes. Set aside.
- Photo 2: Place the Eggs and Brown Sugar in a large bowl.
- Photo 3: Whisk together for a couple of minutes or until it looks very bubbly.
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Don't skip this step, beating the eggs and sugar until very foamy will help the cake turn very light and moist.
- Photo 4: Add the cooled down Melted Butter and Applesauce. Whisk until combined.
- Photo 5: Add the dry ingredients - Flour, Baking Powder, Salt and Cinnamon (optional).
Optionally, you can mix the dry ingredients together into a separate small bowl. Sift the flour mixture directly over the wet ingredients.
- Photo 6: Whisk until just combined. You could get a smooth, thick mixture. Stop as soon as combined as you want to avoid over-working the cake batter.
- Photo 7: Fold in the cubed Apples. Optionally, keep about 1/4 of the apples to finish the cake.
- Photo 8: pour the French apple cake batter into the prepared pan. Spread it around with a silicone or rubber spatula.
- Optionally, top the cake with the remaining chunks of apple. Sprinkle with some Flaked Almonds and some Raw Sugar for extra crunch.
- Bake for 30 to 35 minutes or until a skewer or tip of a knife comes out clean. The edges of the cake should be lightly golden.
- Place on a wire rack and leave to cool down completely before taking the French Apple Cake out of the pan. Dust with some Icing Sugar before serving.
Recipe FAQ
The variety of apples you choose will slightly change the flavour and level of sweetness of your cake. Whether you want a nice and sweet apple or prefer something a little more tart and crisp, this recipe can be made with so many different types of apples!
You could use: Granny Smith, Jonagold, Honeycrisp, Braeburn, Mutsu or Crispin, Winesap or Pink Lady like I used here.
You can read more about how to choose the Best Apples for baking here!
Check out my Gluten-Free Apple Cake recipe for a similar version of this cake. To make it dairy-free, simply substitute the melted butter for some neutral-flavoured cooking oil (such as Canola Oil). Note that using oil instead of butter will change the taste and texture of the cake slightly.
This cake can be served in many different ways; either warm or cool. It can be served on its own, but will also be delicious with a scoop of Vanilla Ice Cream, some Whipped Cream, more Applesauce, Apple Curd or some caramelised apples.
For a different flavour, you could also serve it with a side of Stewed Pears, a Strawberry Coulis or some Blueberry Compote!
Tips for Success
- The apples can be diced into a few different sizes. The small chunks will turn super soft while the larger cubes will remain slightly crunchy, creating a delicious contrast of texture.
- Stop mixing the cake as soon as the dry ingredients are combined to avoid over-working the batter, which would result in a tougher, drier cake.
- For a wonderful contrast of flavours, you can use two different variety of apples instead of one. Choose a sweet apple and a more tart one for example.
Storing & Freezing
Keep this French Apple Cake at room temperature, stored in an air-tight container or covered with aluminium foil for up to 3 days. It will last for a few more days in the fridge but will turn drier. You can reheat individual slices for a few seconds in the microwave before eating.
To freeze it, first leave it to cool down completely. Cover it completely with a layer of plastic wrap first, then a layer of aluminium foil. Keep in the freezer for 2 to 3 months.
When ready to be eaten, thaw for a few hours at room temperature or in the fridge overnight.
More Apple Recipes
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Easy French Apple Cake
Ingredients
- 2 Large Apples
- 2 Eggs, at room temperature
- 80 gr (1/3 cup) Brown Sugar
- 120 gr (1/2 cup) Unsalted Butter, melted
- 120 gr (1/2 cup) Applesauce, preferably unsweetened
- 150 gr (1 cup) Plain / All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon, optional
- 1 pinch Salt
- Flaked Almond, optional, to taste
- Raw Sugar, optional, to taste
Instructions
- Preheat your oven on 180'C / 350'F. Line the bottom of a 24 cm (9-inch) Springform Pan and lightly grease the sides.
- Melt the Butter in the microwave and set aside to cool down.
- Peel, Core and Cut the Apples into small cubes. Set aside.
- In a large mixing bowl, whisk the Eggs and Brown Sugar until foamy. Add the melted Butter and Applesauce (see note 1) and whisk until combined.
- Mix in the Flour, Baking Powder, Cinnamon and Salt. Stop whisking as soon as combined (see note 2).
- Fold in the apples (see note 3). Pour into the prepare Springform Pan and spread the mixture around.
- Optionally, top with some Flaked Almond and Raw Sugar.
- Bake for 30 to 35 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan and serving.
Video
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Notes
- You can also add 1 to 2 tablespoons of Rum to the cake batter along with the melted Butter and Oil.
- If preferred, mix all the dry ingredients in a separate bowl first and / or sift it into the bowl with the wet ingredients.
- Optionally, keep about 1/4 of the cubed apples and place them on top of the cake batter before baking.
Eniko says
I have made this cake twice now and the whole family loves it! Lazy baker here so used ready apple sauce and still turned out delicious! The kids were a bit picky about the apple pieces in the cake so the second time around I cut them smaller so they were really soft in the cake . Great recipe!
Sylvie says
That's great to hear, thanks Eniko!
Lesley says
So delicious & never fails to turn out perfectly! It has become my favourite to bake…
Sylvie says
Thanks Lesley!
lrm says
Delicious and so easy to make. I've served it for tea with some friends on a very stormy winter day. What is not to like? They all wanted the recipe which I shared together with your address. Thank you, it is now on my family's rotation schedule.
Sylvie says
Love to hear that!
Liz says
This cake is easy and amazing! Very low sweetness, so you really taste the apple. I used 1/2 Granny Smith 1/2 Lucy Glo which has magenta flesh- makes a very pretty cake with pink apples. Thanks for this great recipe! I know it will be in my regular rotation.
Sylvie says
Love the mix of apple varieties - sounds like the cake turned out beautiful!
Celia says
Was very tasty and moist. Will definitely make this again. Yummy 😋
A Baking Journey says
Happy to hear you enjoyed the recipe Celia!
Neshat says
Hi, can this recipe be made with almond flour?
A Baking Journey says
Hi Netash, I have not tried this recipe with almond flour - but I have another recipe for an Apple and Almond cake that might suit better 🙂
Renee says
Really enjoyed this French Apple Cake. Did a trial run and as others have stated I needed to cook it a little longer. I only have 9" springform pans, but still works, just not quite as tall. My kids really liked it and they both had two small slices as soon as it came out of the oven.
I am making three of these cakes today for an International Foods Dinner we have coming up. It is really nice that it isn't too sweet and I will be buying regular and sugar free cool whip for those that would want to add it. Thank you for sharing this recipe.
A Baking Journey says
That's great to hear Renee!
Pam Windard says
This was so easy to make and it was delicious. We had it as a cake with a cup of tea but it would also be great with custard as a pudding. Will definitely make again.
A Baking Journey says
I'm happy you enjoyed the recipe Pam!
Lorissa says
LOVE the idea of custard with it…custard (and whipped cream for me) makes this kind of cake (when warm) perfection! 😊
MICHELLE says
I have 8" regular round cake pan and 9" springform pan - which would be better to use?
A Baking Journey says
Hi Michelle, this cake will not rise a lot so I would use your 8inch pan - but line the bottom with baking paper and grease the edges of the pan well to make sure the cake doesn't stick. Cheers