French apple cake is a soft, buttery cake loaded with fresh apples. Unlike heavier, dense apple desserts, it's light, tender, and packed with flavor thanks to simple ingredients like eggs, brandy, and French vanilla.
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!
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.
What you will need
- Apples! I used delicious and firm Fuji apples!
- Flour - all-purpose flour is all you need. Cheapest option will do wonders!
- Confectioner's sugar - this is an absolute must, not only in terms of decoration but also for the taste!
- Eggs - we need eggs as a binding material for our batter.
- Baking powder adds volume and expands the batter to add air bubbles into the mixture.
- Brandy - I often use Grand Marnier, cognac, or even whiskey instead of brandy.
- It's pure baking magic - delivering maximum joy with minimal effort. In just 45 minutes, you'll have a baking apple cake masterpiece to enjoy!
How to make French apple cake
Mix dry ingredients
In a medium bowl, combine flour, baking powder, and salt. Set aside.
Mix wet ingredients
In another bowl, whisk eggs and sugar until fluffy. Add brandy and vanilla extract, then whisk again.
Combine them together
Add the dry ingredients to the wet mixture and stir. Pour in melted butter and mix until just combined.
Add apples
Gently fold in chopped fresh apples until evenly coated with the batter.
Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes at 350 F. or until a knife inserted in the center comes out clean.
Cool and serve
Let the cake cool for 25 minutes, then invert it onto a plate. Dust the top with confectioner's sugar before serving.
French Apple Cake
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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
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 |
Equipment You'll Need
- 8-inch round cake pan
- Mixing bowls (at least two)
- Whisk and spatula
- Measuring cups and spoons
- Sifter (for decorating with powdered sugar)
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!