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French Apple Cake

French Apple Cake

Easy French Apple Cake packed with tender apples and a soft buttery crumb. A simple, cozy dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 2 large apples: Choose firm baking apples such as Honeycrisp Granny Smith, or Pink Lady.
  • 1 cup all-purpose flour: Spoon and level the flour for the best texture.
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter: Melted and slightly cooled.
  • ⅔ cup granulated sugar
  • 2 large eggs: At room temperature.
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 tablespoon lemon juice: Helps brighten the apple flavor.
  • 1 tablespoon granulated sugar: For sprinkling over the top.
  • Powdered sugar: Optional for serving.

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Peel and core the apples. Cut one apple into small chunks for the batter and slice the other into thin wedges for the top. Toss the apples lightly with lemon juice.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a separate large bowl, whisk the eggs and sugar until the mixture looks pale and slightly thickened.
  5. Add the melted butter, vanilla extract, and milk. Whisk until smooth and well combined.
  6. Gradually add the dry ingredients to the wet mixture. Stir gently just until you no longer see dry flour. Avoid overmixing.
  7. Fold the chopped apples into the batter, making sure they are distributed throughout the cake.
  8. Pour the batter into the prepared pan and smooth the surface. Arrange the sliced apples over the top in a circular pattern.
  9. Sprinkle the remaining tablespoon of sugar over the apples.
  10. Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the cake cool in the pan for about 15 minutes before carefully transferring it to a serving plate.

Notes

The amount of moisture in apples can vary, so your cake may need a few extra minutes in the oven. Check the center rather than relying only on how browned the top looks.
Try not to slice the apples too thickly. Thin slices soften beautifully during baking and give the top of the cake a more delicate texture.
Let the melted butter cool slightly before adding it to the eggs. Very hot butter can affect the texture of the batter.