I finally perfected a Classic French Apple Cake that is more a crustless tart than a cake, with overlapping apple slices suspended in the slimmest veil of batter.

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I love how this French Apple Cake skirts the line between tart and cake, you think youre getting a slice of cake but really its a pile of thin apple slices gently held together by a whisper of batter. I always toss the apples with a splash of lemon then add a hint of vanilla extract, it keeps things bright and unexpected.

It’s not the Zoe Francois Apple Bundt Cake everyone raves about, and it’s hardly the Classic French Apple Cake either, it sits somewhere odd and delicious, the kind of thing that makes you pause, take another bite, then wonder why you waited so long.

Ingredients

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Apples bring natural sweetness, fiber and a bit of tartness if you pick Granny Smith.
All purpose flour gives structure and carbs, low in protein and fiber compared to wholegrain.
Eggs add protein and richness, they bind the batter and give lift and moisture.
Butter adds fat and flavor, makes cake tender and richer, not calorie free though.
Granulated sugar makes it sweet and helps browning, mostly simple carbs no fiber.
Whole milk adds creaminess and fat, helps texture and flavors meld, adds calories.
Cinnamon adds warm spice and aroma, tiny calories, makes the cake smell like fall.

Ingredient Quantities

4 to 5 medium apples about 600 to 700 g peeled cored and thinly sliced

1 cup (125 g) all purpose flour

2/3 cup (130 g) granulated sugar

2 large eggs room temperature

4 tbsp (60 g) unsalted butter melted and cooled

1/4 cup (60 ml) whole milk

1 tsp (4 g) baking powder

1/4 tsp fine salt

1 tsp (5 ml) vanilla extract

1 tbsp (15 ml) lemon juice to toss apples

1 tbsp powdered sugar for dusting optional

1/2 tsp ground cinnamon optional

How to Make this

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1. Preheat oven to 350°F (180°C). Butter a 9 inch (23 cm) round pan and line the bottom with parchment paper so the cake comes out easier.

2. Peel, core and slice 4 to 5 medium apples thinly, about 2 to 3 mm thick. Toss the slices with 1 tbsp lemon juice and 1/2 tsp ground cinnamon if using, set aside.

3. In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1 tsp baking powder and 1/4 tsp fine salt until even.

4. In a large bowl whisk 2/3 cup (130 g) granulated sugar and 2 large eggs until slightly pale and a little fluffy, then stir in 4 tbsp (60 g) melted cooled unsalted butter, 1/4 cup (60 ml) whole milk and 1 tsp vanilla extract.

5. Fold the dry ingredients into the wet just until combined, don’t overmix or you’ll make it tough. It’s ok if the batter is a bit loose — this cake is more apples than batter.

6. Gently fold most of the apple slices into the batter leaving some for the top. If you have lots of slices, layer them so they’re evenly distributed, press down lightly so apples sit in the batter.

7. Pour the mixture into the prepared pan, arrange the reserved apple slices on top, sprinkle a little extra cinnamon or sugar if you like. Bake 40 to 50 minutes until the top is golden and a toothpick comes out with just a few moist crumbs.

8. Rotate the pan halfway through baking if your oven has hot spots, that helps it brown evenly.

9. Let the cake cool in the pan about 15 to 20 minutes so it firms up, then remove to a wire rack. Dust with 1 tbsp powdered sugar if you want, and serve warm or at room temp — great with cream or ice cream.

Equipment Needed

1. 9 inch (23 cm) round cake pan, greased and lined with a circle of parchment paper so the cake comes out easy
2. Parchment paper and kitchen scissors (cut the circle to fit, saves time)
3. Large mixing bowl and a medium mixing bowl (one for wet, one for dry)
4. Whisk and a rubber spatula for folding — dont overmix the batter
5. Measuring cups and spoons plus a kitchen scale if you got one for more accurate flour/sugar
6. Sharp knife, apple peeler/corer or a paring knife and a cutting board for thin even slices
7. Oven mitts and a wire rack to cool the cake so it firms up
8. Toothpick or cake tester and a small sieve for dusting powdered sugar if you want that finishing look

FAQ

Q: Can I use different kinds of apples? A: Yes, totally. A mix of tart and sweet apples works best, think Granny Smith plus Honeycrisp or Fuji. That way the cake isnt too sweet and the slices hold up while baking.

Q: Do I have to peel the apples? A: No, you dont have to. Leaving the skins on adds texture and color, but they can be a bit chewier. If you leave them, slice a little thinner so they cook through.

Q: Can I swap milk or butter for something else? A: Sure. You can use a neutral oil in place of melted butter (use the same weight, about 60 g), or swap whole milk for a plant milk. Plain yogurt or buttermilk also works but thin it a bit with water if very thick.

Q: How do I know when the cake is done? A: Stick a toothpick in the center it should come out clean or with a few moist crumbs. The top should be golden and the cake will start to pull away slightly from the pan edges.

Q: Why did my cake turn out dense or soggy? A: Most likely from overmixing the batter, adding too many apples, or not baking long enough. Fold batter gently, pat apple slices to remove excess juice, and dont overload the pan. If apples are very juicy, give them a quick drain after tossing with lemon.

Q: How should I store or make it ahead? A: Store at room temp covered for 1 to 2 days, or in the fridge up to 4 or 5 days. You can freeze slices for up to 3 months, wrap well. Dust with powdered sugar right before serving for best look.

French Apple Cake – Easy Recipe Substitutions and Variations

All-purpose flour: use cake flour for a lighter crumb (1 cup AP = 1 cup cake flour, or make cake flour by removing 2 tbsp AP and stirring in 2 tbsp cornstarch). Or swap half the AP with whole wheat (50/50) if you want nuttier flavor, it’ll be a bit denser.
Granulated sugar: swap with light brown sugar 1:1 for a moister, caramel note, or use coconut sugar 1:1 for a less sweet, more caramel-y flavor.
Unsalted butter: use neutral oil (canola or sunflower) 1:1 for a moist cake, add 1/4 tsp salt to make up flavor; or use melted coconut oil 1:1 if you don’t mind a hint of coconut.
Eggs (2): replace with 1/2 cup unsweetened applesauce for similar moisture and a touch more apple flavor, or make flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes) for an egg-free option, texture will be slightly different.

Pro Tips

– Weigh the flour if you can, dont scoop it straight from the bag. Even a little extra flour makes the cake dense, so spoon then level or use grams for a lighter crumb.

– Use a mix of apple types, not just sweet ones. A tart apple (Granny Smith, Braeburn) plus a sweeter one gives better flavor and keeps some bite so the cake isnt just mush.

– Toss the slices very lightly in a teaspoon of flour or pat them dry after you toss with lemon. That helps stop them from releasing too much juice and sinking, and keeps the batter from turning soggy.

– Keep an eye on the top while it bakes. If it’s getting too dark before the center’s done, loosely tent with foil, and let it cool longer in the pan for cleaner slices and less crumble.

French Apple Cake – Easy Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected a Classic French Apple Cake that is more a crustless tart than a cake, with overlapping apple slices suspended in the slimmest veil of batter.

Servings

servings

Calories

244

kcal

Equipment: 1. 9 inch (23 cm) round cake pan, greased and lined with a circle of parchment paper so the cake comes out easy
2. Parchment paper and kitchen scissors (cut the circle to fit, saves time)
3. Large mixing bowl and a medium mixing bowl (one for wet, one for dry)
4. Whisk and a rubber spatula for folding — dont overmix the batter
5. Measuring cups and spoons plus a kitchen scale if you got one for more accurate flour/sugar
6. Sharp knife, apple peeler/corer or a paring knife and a cutting board for thin even slices
7. Oven mitts and a wire rack to cool the cake so it firms up
8. Toothpick or cake tester and a small sieve for dusting powdered sugar if you want that finishing look

Ingredients

4 to 5 medium apples about 600 to 700 g peeled cored and thinly sliced
1 cup (125 g) all purpose flour
2/3 cup (130 g) granulated sugar
2 large eggs room temperature
4 tbsp (60 g) unsalted butter melted and cooled
1/4 cup (60 ml) whole milk
1 tsp (4 g) baking powder
1/4 tsp fine salt
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) lemon juice to toss apples
1 tbsp powdered sugar for dusting optional
1/2 tsp ground cinnamon optional

Directions

Preheat oven to 350°F (180°C). Butter a 9 inch (23 cm) round pan and line the bottom with parchment paper so the cake comes out easier.
Peel, core and slice 4 to 5 medium apples thinly, about 2 to 3 mm thick. Toss the slices with 1 tbsp lemon juice and 1/2 tsp ground cinnamon if using, set aside.
In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1 tsp baking powder and 1/4 tsp fine salt until even.
In a large bowl whisk 2/3 cup (130 g) granulated sugar and 2 large eggs until slightly pale and a little fluffy, then stir in 4 tbsp (60 g) melted cooled unsalted butter, 1/4 cup (60 ml) whole milk and 1 tsp vanilla extract.
Fold the dry ingredients into the wet just until combined, don’t overmix or you'll make it tough. It's ok if the batter is a bit loose — this cake is more apples than batter.
Gently fold most of the apple slices into the batter leaving some for the top. If you have lots of slices, layer them so they're evenly distributed, press down lightly so apples sit in the batter.
Pour the mixture into the prepared pan, arrange the reserved apple slices on top, sprinkle a little extra cinnamon or sugar if you like. Bake 40 to 50 minutes until the top is golden and a toothpick comes out with just a few moist crumbs.
Rotate the pan halfway through baking if your oven has hot spots, that helps it brown evenly.
Let the cake cool in the pan about 15 to 20 minutes so it firms up, then remove to a wire rack. Dust with 1 tbsp powdered sugar if you want, and serve warm or at room temp — great with cream or ice cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.