This post may contain affiliate links. Please read our disclosure policy.
French Apple Cake is layered with thinly sliced apples between a simple vanilla speckled cake layer. The cake batter disperses between the slices of apples and makes the most delicious texture to this apple cake!
My apple obsession continues.
Each fall I think of new ways to stuff apples into desserts and salads and meals too.
Living in Texas means that apple picking isn’t really a thing but when the fresh apples start appearing at the farmers market, there’s nothing I want more than apple cake.
And this one hits all the marks.
It’s a very different type of cake that uses way less flour and a whole lot of apples. The thin slices are layered between a simple vanilla speckled cake batter. And if you’re thinking this sounds complicated, it is absolutely not.
Most of the ingredients are pantry staples, so you can whip up this French apple cake on a whim for dessert throughout the fall season. I don’t think anyone would mind if you added a scoop of vanilla ice cream!
Ingredients for French Apple Cake
- Apples: the kind of apples you use is entirely up to you. I like to use a combination of Granny Smith, Honey crisp and pink lady apples. But depending on whether you prefer a sweeter dessert or one that more well balanced you can switch out the apples. Use sweet apples for a sweeter dessert. Peel the apples and then thinly slice them on a mandolin to ensure all the apples are the same thickness.
- Eggs: you’ll need two eggs that are at room temperature.
- Sugar: recently I’ve switched to cane sugar, so most of my cake recipes now call for that. Granulated sugar does work equally well though.
- Vanilla: Use vanilla bean paste if you’d like to be a bit more decadent, or vanilla extract.
- Almond Extract: This is my favorite one and it gives it just a hint of something special. Feel free to omit if you aren’t a fan, but I love what it does to the apples!
- Butter: both salted and unsalted butter will work for this recipe. I typically prefer my desserts less sweet, so I always opt for salted butter. You can also just up the salt a bit if you want things a bit more balanced.
- Cinnamon: Ground cinnamon just gives it a bit of an American touch. Feel free to omit this if you’d like.
- Kosher Salt: You’ll need a pinch to balance the flavor.
- Baking Powder: Helps give the cake a bit of a rise.
- Milk: we’ll use the wet as part of the wet ingredients. You’ll notice it isn’t a lot, and that’s because the apples also provide a ton of moisture while baking.
- All purpose Flour: you’ll need just a cup of flour. Typically this doesn’t seem like a lot of flour for a full 8-inch or 9-inch cake, but it’s more than enough with all the apples we’re using. This is because it makes more like a custardy batter than one for an apple crumb cake.
- Almonds: I like to use a few sliced almonds on top to add a bit of crunch to the cake. This is totally optional and if you’re making this for someone with a nut allergy, you can skip it.
- Apricot Preserves: Just a couple spoons of melted apricot preserves make this look like the fancy pastries you find in the fancy bakeries in Paris!
Making a French Apple Cake
- Prep things first. Start by placing the oven rack in the center of the oven and preheat it to 350ºF. Grab a springform pan and line the bottom of the pan with parchment paper. This will help the cake release easier from the cake pan makings much more simpler to serve.
- Slice the apples. Peel the apples using an apple peeler or a regular vegetable peeler. Grab your mandolin and thinly slice the apples to create razor thin slices. This will take some time so I like to add a packet of lime to a bowl of cold water and let the apple soak while I prep the rest of the ingredients, this is totally optional though.
- Make the batter. In a large bowl, start by whisking the eggs and the sugar together on low speed if you’re using an handheld mixer or a stand mixer, I usually just use a whisk and rubber spatula! No need to dirty extra dishes with this one. Once combined add the almond extract, vanilla, and butter and continue to whisk. Then season with cinnamon, kosher salt, and baking powder. Finally you’ll add the milk and the flour. Fold in the apple slices. This will create a custard-like batter.
- Make the topping. In a small bowl combine the ½ cup of apple slices, that have been drained from the water. Add 2 tablespoons of sugar and the almonds. Toss and set aside for now.
- Layer the cake. Place the cake batter in the prepared pan, and smooth the top out to create an even layer. Then layer the topping apple slices over the cake and sprinkle the almonds on top.
- Bake the cake. Until golden and brown on top and it rises to almost double the height. I usually skip the toothpick checking with this one as it’s a little hard to check if it’s done.
- Brush with preserves. This is a secret little trick to get your baked goods to look extra special. Melt with water and brush on top. Let the cake cool for at least 30 minutes before attempting to slice. It’s easiest to slice once it’s cooled to room temperature.
Other Apple Desserts to try
- Salted Caramel Apple Dip
- Caramel Apple Cinnamon Rolls
- Homemade Apple Cider
- Quick Honeycrisp Apple Fritters
- Cinnamon Apples with Ice Cream
- Apple Crumble Bars
- Apple French Toast Casserole
French Apple Cake
French Apple Cake is layered with thinly sliced apples between a simple vanilla speckled cake layer. The cake batter disperses between the slices of apples and makes the most delicious texture to this apple cake!
Ingredients
- 4 Granny Smith or Honey crisp apples
- 2 large eggs room temp
- ⅔ cup granulated sugar plus 2 tbsp
- 2 teaspoon vanilla bean paste or extract
- ⅛ teaspoon almond extract
- ½ cup salted butter melted
- ½ teaspoon cinnamon optional
- ¼ teaspoon kosher salt
- 2 teaspoon baking powder
- ½ cup milk
- 1 cup all purpose flour
- ¼ cup raw sliced almonds
- 2 tablespoon apricot preserves for brushing
Instructions
- PREP: Place a rack in the center of the oven and preheat it to 350ºF. Place a sheet of parchment paper in a springform pan and spray the sides to keep the apple cake from sticking.
- APPLES: Peel the apples and then using a mandolin, thinly slice them, leaving the core intact and discard. Reserve ½ cup of apple slices, for the topping.
- COMBINE: In a bowl, whisk eggs and ⅔ cup sugar until combined. Add almond extract, vanilla bean paste and butter; whisk. Season with cinnamon, kosher salt and baking powder. Then add the milk, whisk before you add the flour. Switch to a rubber spatula and stir the flour in halfway before you add the apple slices, except the reserved ½ cup. Mix just long enough for the flour to combine without over mixing.
- TOPPING: In a bowl, combine remaining apple slices with 2 tbsps sugar and the sliced almonds. Toss and set aside.
- LAYER: Place the prepared batter in the spring form pan. Smooth out the top. Arrange the topping over the cake.
- BAKE: for 55-65 minutes or until the cake is golden and bubble.
- BRUSH: Add the preserves to a bowl with 1 teaspoon of water. Zap in microwave for 20-30 seconds until loosened. Brush cake with melted preserves while warm. Let cake cool for 30 minutes before removing from pan. Run a knife along the rim of the pan to help loosen before unclipping for best results. Serve warm or at room temperature.
Notes
- Storage: store leftover cake in an airtight container in the fridge for up to 4 days, but I doubt it'll be around for that long!
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Fiber: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
