Inspired to be back in the kitchen upon my return, I found this recipe. As for the sparkling wine, I wouldn’t use any more than 3 to 4 tablespoons. I made this many times now—delicious cake and beautiful presentation. If not, could you please suggest an alternative cake/dessert using Granny Smith apples that can be served without cream/ice cream ! . Hi. I made 2 of these cakes– one in a springform pan and the other in a round cake pan. Thanks. I made this cake this evening and it was fantastic!! Thankyou, I tried it with the apple juice and one tsp of rum extract it was very good. YUMMMM.. I was wondering if I had to use real rum, or if I could use rum extract instead, since its such a small amount. I think I am reading …, 1 cup flour = 125g 1/2 cup butter = 115g 2/3 cup granulated sugar = 130g, Could you just confirm that this is indeed correct. It was quick and easy to make, and delicious. Thank you. My husband, who never eats sweets, has had several pieces. I’ve made it THREE TIMES in TWO WEEKS and every single time it came out perfect! Hi Zalak, you can replace the rum with apple juice or apple cider. Thanks again. Wow, did that ever taste yummy!! 5 stars for sure!!! And I’m super picky so I wouldn’t say it was good if it wasn’t! In the second one I doubled the recipe except for the apples. I made this and it was amazing. Also, I have in my mind to substitute Cointreau for the rum, since it is what I have on hand, it’s French, and orange juice is found in Jewish apple cake! Easy, moist and delicious. I can’t stop making this. I’ve done the recipe 6 times in the last 3 weeks and it comes out perfectly every time! ( Think it may have a bit if ‘smoke’ taste too due to dripping & smoking in oven … sure that doesn’t help the flavor either . This is mathematically impossible as well as annoying. Another perfect cake – thank you! It is absolutely bursting with flavour. Sure, that should work; it may take a few minutes longer in the oven, but keep a close eye on it. some berries on top) so I will making this cake for a long time to come. Can I make this apple cake a day ahead and then warm it before serving with a scoop of vanilla ice cream? I hope your mom has a speedy recovery. I will probably try an 8″ x 8″ pan in the future. Hi Jenn! BEAUTIFUL! Hi Suzi, The cake gets baked at 350°F. Hi Judith, You can substitute apple cider or apple juice — and it will still be delicious :). Leigh, what flour blend did you use? Hi Kathleen, You don’t need to refrigerate it, but you can as long as you bring it to room temp before serving. Thanks! I made it the next day (I live in Frankfurt) and it was so very easy to make and I loved it!! Yesterday in honor of apple season and my fondness for all things French I made the scrumptious French Apple Cake for dinner with friends. The instructions are exact and the taste, density, and color came out terrific…I am making it tomorrow again! The only thing I did differently than the recipe was add 1 tsp of cinnamon to the dry ingredients because I used spiced rum. I have started sprinkling a bit of turbinado sugar on the top before baking, which adds a nice crunch. Can you leave the rum out of this? Normally apple recipes I make for the fall can be so spice-heavy. Hope you enjoy! I made with light rum as we did not have dark and I was surprised at how delicious this cake was–normally a chocolate lover. To use up all the free apples I made 4 cakes and I am freezing them for upcoming work meetings. I am afraid to make the apple pie. We’ll definitely make it again and look forward to enjoying it with our morning coffee. Hope you enjoy! The cake was amazing!! I used Granny Smith apples which I do think enhanced a true crisp apple flavor. This cake was simply delicious! Traditional French Apple Cake is like a custard on the bottom and cake on the top with a brulee crunchy topping and is 2-3″ tall. I think doubling the recipe would make a very nice 9×13 portion, for a larger group. One general question I’ve always wondered about concerns apple recipes. Amazing, thanks for your feedback Shelley! Apples were soft, cake was moist and the perfect texture. I was not overly crazy about it. I even won a contest at work for the best apple themed recipe. Great, easy to make and exactly as described – buttery, sweet cake with chunks of apple. It doesn’t need the rum but if you want more depth, definitely add it. Yes, you could replace the rum with apple cider or apple juice. Will they still work. If you’d prefer an alternative to that, apple juice or apple cider will work as well. If I were to make this with coconut sugar, or else cut the amount of sugar to a half or even just a quarter cup, do you think it would still come out as well? Ate it for dessert and breakfast with coffee the next day. I don’t usually try new recipes like that unless I just make a home version to try it out with my husband. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. This is the perfect morning cake to make with coffee. I’m gonna try it again this weekend using honeycrisp apples…can’t wait! I finished baking it in the bundt cake pan and just tasted again this morning… And yes it definitely has some of the smoke flavor so it went into the trash :(. No tweaking necessary and multiplies beautifully, and this is coming from someone who pretty much always ends up adding or changing something in a recipe. Can you make this cake ahead of time or is same day best? This recipe comes out perfect every time. Perfect in every way! This cake came out delicious! I would like to add some cinnamon or apple pie spice next time I make it. Hello, I would like to bake this cake but can I skip the alcohol and substitute it with something else? Our cake turned out wonderful but without the extra butter you won’t get quite that golden color, but I sprinkled the powdered sugar on top and it was lovely! I love your website. Thank you! Thank you for this amazing recipe – it will be a family favourite for many generations to come. Replaced sugar with 4 tablespoons of honey and it came out delicious! Delicious! I plan to make this cake for my Rosh Hashanah dinner Thursday night. Run a knife on the edges and transfer the cake to a cooling rack. The only thing that I tweaked was the sugar – I used a little less than the recipe and it tasted fantastic – I probably used 3/4 of the suggested sugar. You might like a cream cheese frosting on top — you can use the one from my carrot cake recipe. If not, can I substitute Apple juice or orange juice? I would make this for Christmas using the same recipe but substituting cranberries instead of apples and substituting an orange liqueur instead of the rum. So tender and moist! Thank you. I made this cake and it was perfect for Rosh Hoshana. Hope everyone enjoys! Wonderful recipe, easy and delicious. There is no cinnamon to cover or disguise the cake or the fruit and it is wonderful for a dessert or….shhhhhhh, don’t tell….for breakfast. 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl. I have made it a half dozen times now. Hi Traudi, I’m sorry, but I don’t know much about baking with Splenda so it’s hard for me to say for sure. I loved the apple cake, but I reduced the rum the second time and added cinnamon. And wondered if I should do something similar for either of the two latter fruits also? I wouldn’t recommend it — I think they’d be too soft. I’d love to hear how it turns out! 4-year-old approved as well! Hello Jenn, what is the science or rationale behind adding apple juice or apple cider vinegar, instead of dark rum? It’s more of a crustless tart than a cake, and perfect for serving after a hearty soup or casserole. Kids loved it ! Trés bon! 1 cup of flour = 4.25 ounces. Delicious! Absolutely fantastic recipe! Perfect to the letter. Thanks for a great recipe! I used apricot Brandy instead of rum. I use King Arthur Flour as well, so no adjustments needed. I already made the apple tart previously (from your recipe) which was eaten up. Hi SK, you can replace the rum with an equivalent amount of apple juice or apple cider. Hi Jenn, This may be a silly question, but I am at the cottage and don’t have apples only 2 bosc pears. Glad you enjoyed it! I also made several of your other recipes and I loved everything. I followed the recipe, except added four tablespoons of rum instead of three which ended up being a mini-bottle. It’s not overly … It’s a really simple and elegant cake where the apple flavour shines. Really good with the rum. I was looking for an apple based dessert recipe after our neighbour gave us a bag-full of apples from his tree. With my two helpers we had this baby in the oven in about 20 minutes or so. Can you tell me if this cake is cooled in the tin or turned out to cool. Awesome cake, I rolled the diced apple in cinnamon and dark cane sugar before adding and everyone loved it! So I was asked to make a dessert for my brand new (like 1st week of employment) boss’ birthday. I’ve made it three times now, and every time it was perfect. Oldest done requests for birthday. I also rolled the apples in a cinnamon/raw sugar mix, skipped the sprinkle of sugar on top, and used calvados instead of rum. Next time I might add some coarse chopped walnuts or pecans. Jenn knows best I didn’t have dark rum, so I used Kahlua rum and coffee liquor. I tried the apple cake, I rate it a 5 star, love your recipes. Mine stuck to the bottom of the pan, but I think I didn’t flip it soon enough. According to the product description, it’s a heavier rum made from the blackstrap molasses of sugar cane. Sure, it’s fine to make the cake in an 8-in springform. Thank you, Sharon – so glad you’re enjoying the recipes! Can I double and make in a bundt pan? My husband who is not a big dessert person actually requests this cake. It`s just perfect. Dorie named it Marie-Hélène’s Apple Cake after being served it at a dinner party in Paris. Just made this and it was absolutely delicious! This cake was perfect. Oh my! But this cake was perfect! It’s easy to make. Will definitely make it again ! Clear instructions, thank you! I just used a stick mixer because I’m lazy. A few tweaks, 115 grams of sugar not 130. The cake is gorgeously tender and the flavour of the rum and butter is magic. Both would work really well. Thank you for this amazing recipe! This is exactly the kind of cake I like because I’m not big on frosting. It is simple to make and the flavors are well balanced. The rum flavor was…I can’t describe it…. So simple to make and so sophisticated. Hope that helps! THANKS! Hope you enjoy the cake! I had 2-3 honey crisp apples sautéed, and Cubed last week due to them being old, cooked on the stove. Cannot wait to try another dessert you have posted. Must bring back wonderful culinary memories for him living there! Thank you! I waited to get the correct apples and this was a huge hit yesterday at our house! I followed your ingredients exactly but added cinnamon and popped it into a 2lb loaf tin. Hi Jenn, the apple cake was amazing. Even my daughter who normally dislikes apple desserts loved this, so I’m definitely going to bake it again! Hope you enjoy! Great recipe. I did the creaming and mixing the old-fashioned way, with a wooden spoon. To retain the moisture I added 1/2 cup sour cream. Hi Jenn, just chiming in for Linda about the texture of her apples. And if anyone disagrees, they don’t get a slice. Moist and flavorful cake. Hope you enjoy! THis recipe is so moist and is even better the next day. Hope you enjoy! I find myself in Maine, with some wild blueberries left over from mid-summer calling me from the freezer. Thank you for sharing this wonderful recipe and will definitely be making it again very soon! It added a great color and crunch – if you have, would recommend trying. I am completely unfamiliar with rum though . Thank you!! thank you! The recipe doesn’t give an amount for cups, so I used all 4 ½ cups. Can this recipe be doubled or tripled and then baked in a 9 inch springform round pan? If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Hi Sylvia, glad you enjoyed this! springform pan and diced 4 med. I do have rum extract. I’ve also used regular rum rather than dark since I ran out and it tasted just fine! I am really a novice at baking but I am pretty good at following directions. Everyone in my family loves it. Peel and core the apples and chop them into 1/2-inch chunks. This cake is a huge family and friend favourite. This cake is amazing! Absolutely wonderful! But I didn’t have any rum so I added a splash of port, some molasses and a little lemon juice (thinking they might replicate the taste) and it was great! What a lovely cake!! It’s my third time making it and today I’m doubling the ingredients because the original ingredients yields a rather small cake. Tried this cake made by a friend – loved it! It’s so tasty we didn’t want anything with it. Hi Jenn, do you think there is any chance to beat the butter/sugar without an electric mixer, just with a fork/whisk? I’m a vegetarian so i don’t eat eggs. Hi Susan, thank you for your feedback! Loved this recipe! I’ve made it using apples – and loved it! I’m planning on using a bundt tin or perhaps my tart try. I whipped up some whipping cream with sugar and put that on top and it was just lovely. I made it with the sr flour and it tastes lovely,I did put more vanilla paste in and I sprinkled the apples with cinnamon and it tastes amazing I’ll be making more with the normal flour and I’ll add some coconut that’s my fav ingredient so thank you. Perfectly moist, a bit crisp on the edges, and amazing flavor. I did not mess with the recipe, did not substitute anything, add anything, or succumb to any personal inspirations – so I am reviewing the actual recipe. so I substituted with milk, a little extra vanilla, and a bit of brown sugar to make up for the molasses flavor I was missing out on from the dark rum. Even someone who doesn’t like desserts asked for a piece to take home Another 5 star recipe from Jenn – thank you!! Going to make for our Thanksgiving Potluck. This cake was so delicious and easy to make (I’m horrible at baking). Can’t wait to make it again for my friends. A very special and delicious cake. (And, I only did this because I did not have rum on hand.) I used 2 large honey crisp apples. I’ve tried several recipes from this site and they have all turned out great. Despite using the apples I had on hand, cider instead of rum, and doubling the recipe (always tricky for a careless baker) this cake was amazing. Great recipe Jenn! How much of it should I use? Made this cake many times now and my family and friends just absolutely love it. Hope that helps and that you enjoy! So glad you liked it, Lore! Can I make a 10″ springform if I increase ingredients 1-1/2. Do you think I can add an apple cider/calvados glaze to this? I also added a little under a 1/3 c of heavy whipped cream to make it a bit custardy. This will be a new staple for special occassions. Wasn’t sure about this recipe because of the rum and passed it by several times. Have made this twice in the last two weeks, the first time, having not quite enough apples, adding a pear, the second time using only apples (firm English eating variety). So simple and delicious. My wife loves it too! Hope you enjoy! Do we have to use rum or are there substitutes available! At first it does seem like its a lot of apple as you are folding them in but do not fear..the end result is spectacular. Ingredients. Oh Lord!!! I’m not the best when it comes to baking, and yet my family enjoyed this French Apple Pie a lot. I am so excited to make one tomorrow however, my family doesn’t drink alcohol and so I would omit the dark rum. Everyone loved it – big hit! This cake is absolutely wonderful. Hope you enjoy! nutrition-modal. Thank you Jenn and again, you are costing Vie de France !!! So I stopped and I took a mandolin and thinly sliced some apples and set them aside for a decorative topping. This cake is quick, easy and delicious! I like this dessert very much, with a consistency somewhat like bread pudding. Should it be put in the refrigerator or can I just put it in a tupperware cake server with an airtight cover overnight? I made it it twice with gluten free flour and it was wonderful. I made it this summer for my German mother and former mother-in-law (also German) for afternoon coffee and cake – a German tradition. Have made a couple of times now and agree with everyone – a terrific and oh so easy recipe. Hi JENN. I’d like to try other fruit like peaches and amaretto but not sure if it would work as well. I didn’t have any rum in the house so I used my favorite Polish vodka. I think 2 smaller apples would be just right. Thank You. Thank you so much for this recipe. I made this cake for the valentine’s day dessert. Hello! Hi Jacqueline, If you’d like to double this, you’d get the best results with two 9-inch springforms or regular cake pans. I have a lot of red delicious and gala apples. My husbandasked for an apple pie for his bday and I asked if I could make something a bit spiffier. Your recipe along with these ingredients work for me (easy and uncomplicated), so I’m hoping I can convert it into a “champagne cake” for an upcoming event. Will definitely be making again. Made it today and didn’t have rum but used almond extract. Hello, Hope you enjoy! I’ve doubled the batch and baked it in a 10 inch cake pan and it turned out wonderfully. I used bourbon since I didn’t have rum and it was delish!!! Hi Leila, Glad you enjoyed this. I took it to work and they loved it. Bonjour, this is a simple yet wonderful recipe! I did bake the apple cake and it was delicious . Sorry! And I’d stick with fresh apples here; I think the canned ones will be too soft. Any advice on this or is it a bad idea? I made a simple caramel sauce to top it however you could use this cake as a base with many various toppings! Thank you. Yum! Can margarine be substituted instead of butter? Will that work? Sprinkle evenly with 1 tablespoon of granulated sugar. I haven’t tried it with cinnamon but I’m sure it would be delicious. Made this as a gift. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Thank you for this delicious recipe. I make the French Apple cake every year on Christmas morning for my family.. .we LOVE it. Usually leave out the rum, just because I don’t have it, and add a bit of cinnamon and nutmeg. I have made a lot of cakes but I don’t think I have ever made a more fluffier cake than this one. I only have white rum…can I use white rum as a substitute? I will definitely make again!!! Super light but moist. I wouldn’t omit the eggs, but you can substitute them. I typically set my timer 5 or 10 minutes shorter than the recommended bake time and I keep checking until it reaches the desired done-ness and color. Wow this cake was absolutely delicious. 156 grams (12 tablespoons) white sugar, divided. Could I use canned pears? Just wondering if I could do a caramel glaze and drizzle over it ? My husband and daughter were licking their plates. Will definitely be making this a lot. You make cooking such a fun and exciting experience . Thanks! I’ve made this cake twice now and it’s so delicious…especially warm! J’ai remplacé la farine avec une farine fraîchement moulue à la maison (soft white, rye berries, hulled barley and oat berries). The chopped apples weighed 400+ grams but I only used 350 grams. )If, however, you’re looking for a buttery, almost custard-like cake with only a teaspoon of vanilla extract to distract from the flavor of tender fresh apples, you’ve come to the right blog.Meet the French Apple Cake… Keep up the good work. Typically I think it’s about 1.5 inches deep for me so it doesn’t sound like you were far off. Don’t drink alcohol, so used maple syrup instead! In addition shortly after I started baking these in springform pans, the oven started smoking and I realized the batter was seeping out the bottom. Hi Olga, I think there must be a lot of variation in the size of apples, so if you find that the cake is soggy with the 3 apples, I’d cut it back to 1-1/2 or 2. Hi Mary, peaches should work nicely here too. Thanks. There was a small piece left which I placed in the refrigerator. Being French, it appeals to me like a warm hug at the New Year. It was yummy! So light and tasty. It is Sunday morning here in Australia – I made this beautiful apple cake and we have had a delicious morning tea xxx. Cooked at 180c for 20 minutes. Can I double or even triple the ingredients to make a larger quantity. It measures just shy of 1-1/2″ tall. I’ve made this a 3rd time, once with pear and almonds, twice with Fuji apples. I didn’t have any normal rum so I used some Screech, just perfect. This is so easy to make but very impressive. Thank you! Because 2 apples gave me about two cups. Considering using them in place of the apple? The most fluffy, moist and tasty cake. I omitted the rum since I’m not a fan of alcohol-infused cakes. I swapped the rum for Woodford Reserve bourbon and made a bourbon caramel sauce for the top. Cooled for an hour. Added some ground almonds to the flower mixture. Fall apples are just being harvested now, so I used cortland. It makes it special/unexpected. Glad you like it, Lulu! Can I substitute an 8 inch round cake pan? I’m a Muslim and I don’t take alcohol so instead I replaced the rum with milk and it looks and tastes just perfect. Hope you enjoy! Very easy to make this cake, I put 1 cup sugar, 6 tablespoons of milk, and doubled the recipe for a 9×13 pan. Glad you liked it! This cake is stunning, amazing, delicious, perfect. My mistake. I’m looking for a good traveler. I have spiced rum, not dark rum. 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