French·Dessert
Rum-Infused French Apple Cake
A simple, rustic, and incredibly light French cake that focuses on the natural flavor of the apples rather than heavy baking spices. With a characteristically crispy, sugary crust and a hint of dark rum, this cake is sophisticated yet easy to assemble.
Prep
25m
Cook
45m
Total
70m
Serves
8
Method
- 01
Generously butter a cake pan. Cut a parchment paper circle to fit the bottom precisely, place it in the pan, and butter the top of the parchment to ensure a clean release.
Watch · 0:22
- 02
Prep the apples by cutting them into 3/8-inch thick rectangles. Transfer the cut apples to a bowl and toss with a drizzle of apple cider vinegar to prevent discoloration and add a layer of flavor.
Watch · 2:09
- 03
- 04
In a large mixing bowl, beat the room temperature butter with the white and brown sugars until light and fluffy. Add the eggs one at a time, mixing slowly at first to ensure they emulsify into the butter without splitting the mixture.
Watch · 3:33
- 05
Mix in a generous amount of rum and the vanilla extract. Blend in half of the flour mixture on low speed. Switch to a spatula and fold in the remaining flour and all of the prepped apples until evenly combined.
Watch · 4:47
- 06
Transfer the batter into the prepared pan, pressing down firmly to remove air pockets. Smooth the top and sprinkle evenly with 3 tablespoons of white sugar. Bake at 350°F (175°C) for approximately 45 minutes or until a skewer comes out clean.
Watch · 6:17
- 07
Allow the cake to cool in the pan until just warm. Invert onto a rack, remove the parchment, then flip upright onto a serving plate. Dust with powdered sugar and serve with optional rum-infused whipped cream.
Watch · 7:15
From Chef John
“I've never been a big fan of 'probably' in the kitchen.”
“We never let the food win.”
“What makes French apple cake so great is not just what's in it, it's what's not in it.”