Classic French Apple Cake

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Soft vanilla and rum flavoured cake dotted with chunks of apple. Fluffy french apple cake which is filled with tons of flavour.


  • Unsalted Butter – ½ cup 110grams
  • Sugar – ½ cup 100 grams
  • Vanilla Essence – 2 tsp
  • Large Eggs – 2
  • Rum – 2 tblspn optional
  • All Purpose Flour – 1 cup 120 grams
  • Baking Powder – 1 tsp
  • Salt a pinch
  • Apples – 2 peeled and chopped I used gala variety
  • Sugar – 1.5 tblspn for sprinkling over cake
  • My 1 cup measure 240 ml


  • Preheat oven to 180 degree C. First prepare a 18 cm cake pan by oiling it well and dusting it with flour.
  • Take flour, baking powder, salt in a bowl and mix well. Set aside.
  • Take butter, sugar, vanilla in a bowl and use a beater to whip till it gets creamy. Add one egg at a time and beat till cream.
  • Add in rum and flour mix. Beat till mixed.
  • Add in the chopped apples and fold gently.
  • Spoon this into the pan and smooth the top.
  • Sprinkle with the 2 tblspn of sugar and bake for 40 mins untill a toothpick inserted comes clean and top is golden.
  • Remove from oven and let it cool completely.
  • Remove it from pan and slice and serve.


  • Cream butter and sugar till fluffy and creamy which makes the cake light and fluffy.
  • Don’t over mix the batter, over mixing makes the cake tough.
  • Be sure to select baking apples for this recipe. Baking apples hold their shape when baked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all good options.
  • Instead of apples you can use pears too.

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