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French Apple Cake
A simple French buttery cake made with sweet apples and topped with freshly whipped cream.
I have always dreamed of traveling to Paris. I am not sure what excites me the most — the French bakeries, the charming lit streets, or the beautiful architecture. Who am I kidding? It is the bakeries, hands down. I want to eat French pastries all day long.
French baking is known for its simplicity. They keep things simple using fresh, high-quality ingredients. This French Apple Cake is just that — a buttery vanilla cake studded with caramelized sweet apples and dusted with powdered sugar and topped with a freshly whipped cream.
This French Apple Cake begins with sautéing the crisp apples in butter and sugar.  This helps to soften and caramelize the apples which brings more layers of flavor. Then sugar and eggs and vanilla and whipped together until light and fluffy.  It is all folded into the dry ingredients and poured into a cake pan or springform pan and baked until a golden brown.
My favorite way to eat this French Apple Cake is to pair it with a sweet whipped cream. I love the light, fluffy whipped cream paired with this Fall spiced cake. It is the perfect combination!
My preference is to use a springform pan because it makes it so much easier to remove the cake.  You can also use a 8 or 9-inch cake pan but make sure to spray the entire pan with non-stick cooking spray.
What apples to use in French Apple Cake?
I prefer to use crisp baking apples so I reach for Granny Smith, Fuji, or Gala apples.
How to make the Best French Apple Cake:
- Start by chopping up apples into small bite-size pieces. Melt butter in a large skillet. Add sugar and stir together with a wooden spoon. Pour in apples and stir to coat. Cook apples, stirring often, for about 10 minutes or until apples are softened. Let cool.
- In a large mixing bowl, cream together eggs, sugar, and vanilla until light and fluffy.
- Add cooled apples. Fold in dry ingredients, making sure not to mix too much as it creates too much gluten.
- Spray springform pan or 9-inch cake pan with non-stick cooking spray. Â Pour batter into the pan and bake until the top is a light golden brown color and the cake is cooked through.
- To make fresh whipped cream: place heavy cream in a COLD mixing bowl. Â When the ingredients are cold, it helps the heavy cream to whip faster. Â Add powdered sugar to sweeten the whipped cream.
- Cut cut into pie like slices. Dust with powdered sugar. Top with freshly whipped cream.
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French Apple Cake
Ingredients
Caramelized Apples:
- 1/2 cup Butter
- 1 1/2 lbs (about 4) Apples (peeled, cored, and chopped into small bite-size pieces)
- 2 Tablespoons Sugar
Cake Batter:
- 2 large Eggs
- 3/4 cup Sugar
- 1 Tablespoon Vanilla
- 3/4 cup Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
Whipped Cream:
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
Instructions
- In a large saucepan, melt butter over medium heat. Add sugar and stir with a wooden spoon. Add chopped apples and cook for about 10 minutes, stirring often, until apples are softened. Set aside to cool.
- Preheat oven to 350 degrees. In a large mixing bowl, cream together eggs, sugar and vanilla until light and fluffy. Add browned butter apple mixture. Fold in flour, baking powder, and salt.
- Spray springform pan or 9-inch cake pan with non-stick cooking spray. Pour batter into pan. Bake for 30-38 minutes or until a light golden brown color forms on the top and the cake is done in the middle. *The top can become a little brown so may want to cover with foil the last 10 minutes of baking.* Set aside to cool.
- To make whipped cream: whip heavy cream until soft peaks form. Add powdered sugar and whip for 30 seconds longer.
- Remove cake from springform pan. If using a cake pan, carefully invert the cake onto a cooling rack, and gently flip the cake over and place right-side-up on a serving platter. Dust with powdered sugar. Cut into slices and serve with a generous dollop of whipped cream.
Notes
- Use baking apples such as Granny Smith, Fuji, or GalaÂ
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it a good idea to use cake flour in this recipe or should we stick to regular flour?
Question: you state to cream together the eggs, sugar, and vanilla. No butter to cream?
Lovely fresh cake recipe, so easy and delicious.
I made this cake for three different occasions and everyone loved this cake. Thank you for such a wonderful idea of carmelizing the apples which made a delicious difference.
I’ve made this before and it was delicious!! Now I’m wondering if there is a way to make this into small mini versions? Do you think it could work if you make it in muffin pans? Thank you.
An ad blocked the last star so I thought there were only 4 stars, but after I posted my comment I realized it was 5 stars!! So I would give this recipe 5 stars.
I have probably made this cake five or six times now, and it is FABULOUS. So simple, super moist, and just delicious. Very very highly recommended!!!
I’m attempting to make this sugarfree. It looks good and I hope it turns out!
I ended up baking in a preheated cast iron. While suuuuper beautiful, it fell apart when I tried to flip it onto a plate. So, this is why it’s recommended to use a spring form pan ;). Super tasty!
I just made this and it is SO good!! I used honey crisp apples (even though they weren’t mentioned) and it is delicious! Kind of reminds me of a pineapple upside down cake but lighter. I just had to come on here and say that I can’t stop eating this!
Now this sounds like my kind of recipe – easy to make and will be delicious. Have just received the recipe but will be making it this next weekend for sure. Sounds very good. Will rate it five stars in anticipation!