Fresh apples fill nearly every bite of this French Apple Cake, held together by a thin, buttery batter instead of the other way around. A splash of brandy adds quiet depth without tasting boozy, and the whole cake bakes in one bowl, one pan, in under an hour.
The most amazing thing about this cake, besides its incredibly moist and rich texture - is its simplicity. All you need is one bowl and a handful of ingredients. Let's be real - you are here for the apples!
🍎 French Apple Cake Summary
- 🥄 Whisk eggs and sugar until fluffy, then stir in brandy and vanilla
- 🥣 Combine flour, baking powder, and salt in a separate bowl
- 🧈 Fold dry ingredients and melted butter into the egg mixture until just combined
- 🍏 Fold in chopped fresh apples until evenly coated
- 🍰 Pour into a greased 8-inch round cake pan and smooth the top
- 🔥 Bake at 350°F for 45-55 minutes, until a knife inserted in the center comes out clean
- ❄️ Cool 25 minutes, then dust with confectioner's sugar
- 🗓️ Keeps covered at room temperature for a day or two, or refrigerate for longer freshness
Jump to:
Pan Size Notes
- 8-inch round cake pan: use the full recipe as written, bake 45-55 minutes at 350°F
- 9-inch round cake pan: batter spreads thinner, so start checking at 35-40 minutes to avoid overbaking
- Square pans of either size work the same way; corners may bake slightly faster, so rotate the pan halfway through
Why you'll love it
The subtle brandy adds a hint of warmth without overpowering the fresh apple taste. The cake is also easy to make, requires just one bowl, and stays moist for days, making it a great choice for busy weeknights.
Ingredients
Apples - Fuji apples hold their shape and bake up tender without turning to mush. Honeycrisp works too if you want sweeter cake.
Flour - Plain all-purpose flour. Nothing fancier needed here.
Confectioner's sugar - Dusted on top at the end. It's not just for looks, it adds a thin layer of sweetness that plain granulated sugar can't replicate on top of a cake.
Eggs - They bind the batter and give the cake its structure, so don't skip or substitute these.
Baking powder - This is what gives the cake lift. Without it, you'd get a flat, dense brick instead of a soft crumb.
Brandy - Grand Marnier, cognac, or whiskey all work fine here too. Use whatever you have in the liquor cabinet.
How to Make French Apple Cake
Step 1: Whisk the dry ingredients
Combine flour, baking powder, and salt in a medium bowl. Set aside.
Step 2: Whisk the wet ingredients
Whisk eggs and sugar together until fluffy, about 2 minutes. Add brandy and vanilla extract, then whisk again.
Step 3: Bring it together
Add the dry ingredients to the wet mixture and stir. Pour in melted butter and mix until just combined. Stop as soon as you don't see streaks of flour.
Step 4: Fold in the apples
Fold the chopped apples into the batter gently, just until they're coated. The batter will look thick and heavy with fruit. That's correct.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake at 350°F for 45 to 55 minutes, until a knife inserted in the center comes out clean.
Step 6: Cool and finish
Let the cake cool in the pan for 25 minutes, then invert it onto a plate. Dust generously with confectioner's sugar right before serving.te. Dust the top with confectioner's sugar before serving.
French Apple Cake with Brandy
Equipment
- 8 inch round cake pan
- Mixing bowls (at least two)
- Whisk and spatula
- measuring cups and spoons
- Sifter (for decorating with powdered sugar)
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 4 apples fiji apples
- 2 eggs
- ⅔ cups granulated sugar
- 3 tablespoon brandy (or Grand Marinier, or triple sec)
- 1 teaspoon vanilla extract
- 8 tablespoon butter (or 1 stick) melted
- 1 teaspoon confectioner's sugar for decoration
Instructions
- Preheat oven: Turn the oven on at 350 F.
- Prepare cake pan. 8 inch round cake pan. Spray it with cooking spray (oil spray is fine) or grease it with softened butter.
- Dry mixture: In a medium bowl, combine flour, baking powder and salt.
- Wet mixture: In a different medium bowl, add eggs and sugar. Whisk both until fluffy. Into the same bowl, add brandy and vanilla and whisk again.
- Final assembly: Add dry mixture into the wet mixture. Add melted butter.
- Adding apples: Add apple chunks into the bowl with batter using a spoon or a spatula.
- Bake: Bake for 45 to 55 minutes, until the edge of the knife inserted into the center comes out clean.
- Cool: Cool for 25 minutes. Then invert the cake onto a plate in order to remove it from the baking pan.
- Decorate: I like to use a sifter to add confectioner's sugar on top of the cooled cake.
Notes
Two Ways to Make This French Apple Cake: Quick Chooser
Same batter, same method - the only decision is which apple you use, since that changes texture and sweetness.
🍏 Go Firm and Sweet if...
- You're using Fuji apples, which hold their shape through the full bake time
- You want a cake that stays tender with apple pieces you can still see and bite into
- You're serving this same day, so a firmer apple keeps its structure best
🍯 Go Classic Honeycrisp if...
- You want a slightly juicier bite with a bit more natural sweetness
- You're comfortable folding gently, since Honeycrisp releases a touch more moisture into the batter
- You plan to store leftovers for a day or two, since Honeycrisp holds up well after refrigeration
Can't decide? Mix Fuji and Honeycrisp so you get both firm texture and extra juiciness in the same cake.
Expert tips
- Choose the right apples: Fuji or Honeycrisp work well as they hold their shape and provide sweetness.
- Butter temperature: Melt your butter but allow it to cool slightly before adding to avoid cooking the eggs prematurely.
- Don't overmix batter: Stir until ingredients are just combined; overmixing can make the cake tough.
- Check baking time early: Start checking your cake around 40 minutes in to avoid overbaking.
Troubleshooting common issues
| Issue | Cause | Solution |
|---|---|---|
| Cake is dense or heavy | Overmixing or too much flour | Mix just until combined; measure flour accurately |
| Cake bubbles or cracks on top | Oven too hot | Lower temperature slightly, bake longer |
| Apples sink to bottom | Apples too wet or added too early | Toss apples in flour before folding in; fold gently |
| Cake sticks to pan | Insufficient greasing | Use plenty of butter or nonstick spray; dust pan with flour |
Storage and leftovers
Keep leftover cake covered at room temperature for a day or two, or refrigerate for longer freshness.
Joan says
I put a lot more apples in mine and it was fabulous
Ri says
Thank you!
Dina says
I made this several times already.Definitely chunky apples!