PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 8
This classic French apple cake is a delicious, super soft vanilla and rum-flavoured cake with fresh apple chunks. Super simple to whip up with tons of flavour! It is an amazing cake that surely captures everyone’s heart. A must dessert and for keeps!
INGREDIENTS
2 Large Eggs
½ c. 110g. Unsalted Butter
2 teaspoons Vanilla Essence
½ c. 100g. Sugar
2 tablespoons Rum, optional
1 teaspoon Baking Powder
1.5 tablespoons sugar, for sprinkling over cake
2 Apples (peeled and chopped)
1 c. 120g. All-Purpose Flour
My 1 c. measure 240 ml
Salt a pinch
How to make Classic French Apple Cake
Step 1: Prepare the oven. Preheat it to 180 degrees C. Grease and flour an 18cm cake pan and set aside.
Step 2: In a bowl, whisk the flour, baking powder, and salt until well blended. Set aside.
Step 3: Beat the butter, sugar, and vanilla using a beater until creamy. Then, add the eggs a piece at a time, beating every after each addition.
Step 4: Now, add the rum along and flour mix. Beat until just mixed.
Step 5: Gently fold in the chopped apples.
Step 6: Into the prepared pan, spoon the batter, and smooth the top. Sprinkle over the 2 tbsp sugar. Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 7: When done, remove from the oven and allow the cake to cool completely before taking it out of the pan.
Step 8: Once the cake has cooled, slice and serve. Enjoy!
NOTES:
To make the cake light and fluffy, cream the butter and sugar until creamy.
Make sure to not over mix the better to keep the cake from becoming tough.
I recommend tart-sweet apple varieties such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold for baking.
You can also swap apples with pears if desired.
Nutrition Facts:
Amount Per Serving (1 gram), Calories 279, Calories from Fat 117, Fat 13g20%, Saturated Fat 8g50%, Cholesterol 77mg26%, Sodium 66mg3%, Carbohydrates 35g12%, Fiber 2g8%, Sugar 22g24%, Protein 3g6%
Ingredients
- 2 Large Eggs
- ½ c. 110g. Unsalted Butter
- 2 teaspoons Vanilla Essence
- ½ c. 100g. Sugar
- 2 tablespoons Rum, optional
- 1 teaspoon Baking Powder
- 1.5 tablespoons sugar, for sprinkling over cake
- 2 Apples (peeled and chopped)
- 1 c. 120g. All-Purpose Flour
- My 1 c. measure 240 ml
- Salt a pinch
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C. Grease and flour an 18cm cake pan and set aside.
Step 2: In a bowl, whisk the flour, baking powder, and salt until well blended. Set aside.
Step 3: Beat the butter, sugar, and vanilla using a beater until creamy. Then, add the eggs a piece at a time, beating every after each addition.
Step 4: Now, add the rum along and flour mix. Beat until just mixed.
Step 5: Gently fold in the chopped apples.
Step 6: Into the prepared pan, spoon the batter, and smooth the top. Sprinkle over the 2 tbsp sugar. Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 7: When done, remove from the oven and allow the cake to cool completely before taking it out of the pan.
Step 8: Once the cake has cooled, slice and serve. Enjoy!
Notes
To make the cake light and fluffy, cream the butter and sugar until creamy. Make sure to not over mix the better to keep the cake from becoming tough. I recommend tart-sweet apple varieties such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold for baking. You can also swap apples with pears if desired.
