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French Apple Cake

A rustic, buttery French apple cake made from scratch with fresh apple chunks folded into a simple one-bowl batter. Soft, moist, and lightly golden on top — this is a classic easy apple dessert that's perfect warm with vanilla ice cream. No heavy spices, just pure fresh apple flavor in every bite
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Prep Time 20 minutes
Cook Time 35 minutes
Rest time 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 3 medium apples peeled and diced into small cubes (about 3½ cups) — Pink Lady, Fuji, or Honeycrisp recommended
  • 7 tbsp unsalted butter softened
  • ¾ cup caster sugar or regular white sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1⅓ cups all-purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp salt
To Serve (optional)
  • Powdered sugar for dusting
  • Vanilla ice cream or whipped cream

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the base with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter for 1 minute until creamy. Add sugar and beat for 1 more minute until fluffy and pale.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add flour mixture and beat on low just until no dry flour remains. Do not overmix.
  6. Fold in diced apples with a spatula until evenly combined. Batter will be very thick — this is normal.
  7. Spread batter into prepared pan and smooth the top. Bake for 35–45 minutes until a toothpick in the center comes out clean.
  8. Rest in pan for 5 minutes, then turn out onto a wire rack. Cool 10 more minutes. Dust with powdered sugar and serve warm or at room temperature.

Notes

  • Sweet-tart apples like Pink Lady, Fuji, and Honeycrisp work best. Avoid very tart apples — there are no spices to balance them.
  • Batter will be very thick once the apples are added — do not add extra liquid.
  • If the top browns too quickly, loosely cover with foil and continue baking.
  • Optional: stir in 1 tbsp dark rum with the vanilla for a warm, fragrant twist.
  • Stores in an airtight container in the fridge for up to 5 days. Freezes well for up to 2 months.