Picture a buttery, custardy cake that's layered with thinly sliced apples-no stand mixer required, just a big bowl and 20 minutes of prep. This French Apple Cake bakes up with tender apple pockets and a dreamy texture that's perfect served warm with a dusting of powdered sugar or a dollop of whipped cream. It's the cozy, everyday dessert you'll reach for again and again.
I love a dessert that is a mash-up of sorts. This French apple cake is a combination of custard and cake, you may be intrigued the first time you try it but you'll keep going back for more, trust me!
Another reason to adore this apple dessert recipe is that it does not require a stand mixer, you can easily mix this by hand in about 10 minutes!
The apples are baked to perfection in between layers of the custardy cake, it's seriously a dream to bite into. My sister loves it cold from the fridge, but I like to enjoy a slice more at room temperature. You could serve a little bit of whipped cream on top or a scoop of vanilla ice cream, but the cake doesn't need it!
Ingredient Breakdown: Apples, Custard & Cake Texture
- Whole Milk. Make sure your milk is at room temperature. You could use 2% but your custard and cake will have a slightly different texture due to the milk fat reduction.
- Butter. The butter contributes to the flavor of this cake, it is not hidden by something overpowering like chocolate, so I urge you to use good-quality butter, I used Kerry Gold European Style Butter.
- All-Purpose Flour. This cake has a special texture like a custardy cake so making sure you measure the correct amount of flour is important. I tried it with 1 ¼ cups of flour and it was ruined. For this reason, I suggest weighing your flour with a scale.
- Cooking Apples. Medium-Large cut into thin slices. I prefer Granny Smith but some like to do a combination of pink lady, Jonagold, and granny smith. You'll need a lot of apples, so weigh them to make sure you have enough! Other cooking apples include: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Cake Meets Custard-Here's How
Whisk together the all-purpose flour salt and baking powder just until combined then set aside.
I like to use a serrated knife to cut this French Apple Cake I feel like it helps get cleaner slices with the slices of apples moving around.
Because of the moisture in the apples, the confectioner's sugar will melt into them quite quickly.
More apple recipes
- This caramel apple cheesecake is a show-stopper, seriously so good.
- Try this apple bundt cake, it's so moist!
- For a super easy recipe try this caramel apple dump cake.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
French Apple Cake
Picture a buttery, custardy cake that's layered with thinly sliced apples-no stand mixer required, just a big bowl and 20 minutes of prep. This French Apple Cake bakes up with tender apple pockets and a dreamy texture that's perfect served warm with a dusting of powdered sugar or a dollop of whipped cream. It's the cozy, everyday dessert you'll reach for again and again.
- Total Time: 1 Hour 30 Minutes
- Yield: 8-10 Slices 1x
Ingredients
- 200 grams (1 Cup) Granulated Sugar
- 8oz (1 Cup) Whole Milk, at room temperature
- 6oz (¾ Cup) Good Quality Butter, I prefer European Style Butter
- 2 Large Eggs + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 125 grams (1 Cup) All-Purpose Flour
- ¼ Teaspoon Salt
- 1 ½ Teaspoons Baking Powder
- 1lb 12oz Peeled, Cored and Sliced Cooking Apples* (About 4 Large Cooking Apples, cut into thin slices (I prefer Granny Smith)
- Coarse Sugar for sprinkling on top
- Confectioner's Sugar for sprinkling on top
Instructions
- Preheat the oven to 350°F/180°C and grease a 9-inch springform pan and set it aside.
- In a large bowl whisk together some all-purpose flour salt and baking powder just until combined then set aside.
- In a new large bowl whisk together the granulated sugar, whole milk, cooled melted butter, egg, egg yolk, and vanilla extract. Make sure you whisk it well enough so there's no trace of egg yolk left behind.
- Add the dry ingredients to the wet and gently fold until just combined. Then start peeling, coring, and slicing your apples, I use an apple slicer but then it cut the apple thinner you're looking for about ⅛" thickness on the apple slices.
- Add all of the apples immediately to the cake batter and gently fold until combined then pour the cake batter into the greased pan and sprinkle the top with coarse sugar.
- Place the pan in the oven to bake for one hour to an hour and 10 minutes until the top is golden brown and set. Let cool completely on a wire rack. I use a large cake spatula to help move the cake from the pan to a serving plate. Dust with a confectioner's sugar right before serving. Because of the moisture in the apples, the confectioner's sugar will melt into them quite quickly. Store leftovers at room temperature for up to two days or in the refrigerator for up to five days.
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Holly says
Lucky i had a tray under my spring form tin due to amount of butter that oozed out whilst cooking and not quite sure how your cake did not stick to the pan - i did line the base of the tin with baking paper which made it easy remove base but the sides did have some sticking issues even though I did grease them.
Elizabeth Waterson says
Hi Holly, I am so sorry you didn't find success. I have made this cake numerous times and if I grease the pan before I have had no issues with it sticking to the pan nor had it leak out. I would double-check that your springform pan still fits snug, I know over time I have had to replace mine due to not closing as tightly. I use Bakers Joy to grease my cake pans and find it works the best. I hope that helps. Again, I am sorry you didn't get to enjoy this delicious cake. Let me know if I can help with anythinge else. XX Liz
Patricia Caputi says
Hi Holly, my pans sometimes leak as well — even when they were used for the first time. Now, I wrap a layer of thick tinfoil (or 2 layers of the regular foil around the outside of my pan making sure to make it as tight as possible around the bottom edges. And, I, too, use Bakers joy. Unlike other sprays, Bakers Joy has flour in the spray and works amazingly well. You can find it on Amazon. Good luck!
Elizabeth Waterson says
Yes, Bakers Joy is the best! Thanks for the tips, Patricia. Take care. XX Liz
joan says
Just came out of the oven, and the aroma is wonderful. I added golden raisins and cinnamon. I always put tin foil around the bottom of all my springform pans, it sugared just a little. Bringing it to a BBQ tonight. Will let you know tomorrow. Have a wondferul night.
Elizabeth Waterson says
Hi Joan, I hope you enjoyed the cake and loved it as much as we do, it's so unique!! Please let me know! Take care. XX Liz
Samantha C says
Hi, I wanted to make individual 3” cakes - can you advise how long I should bake them for. Thank you
Elizabeth Waterson says
Hi Samantha, I am so sorry I have never made these into small cakes, if I am taking a guess here I would start checking them at the 20/25 minute mark and go from there. Goodluck and please report back if you try them and how you get on! Take care. XX Liz
Dawn says
I made this for after dinner desert. I bought a spring pan to make it and it leaked butter all over my oven. It tasted very heavy and with the amount of butter and sugar that the recipe calls for. I’m very disappointed and not looking forward to cleaning my oven tomorrow.
Elizabeth Waterson says
Hi Dawn, I am so sorry you had an issue with the cake and had to clean your oven. I have made this cake at least 5 times and have not had this issue. 🙁
Wendy says
I made this tonight because I had apples lying around for a while. I added raisins to the batter.
This turned out so good!. I'm not a huge fan of cake but this one is so moist and custardy, I can't stop eating it. Definitely gonna remake it. Quick, easy & tasty!!
I used a regular aluminium pan lined with parchment paper, it turned out fine.
Elizabeth Waterson says
Hi Wendy, thank you so much for the lovely 5-star review. I am so pleased you enjoyed it, raisins sound like a great addition! Merry Christmas. XX Liz
Ava says
Just made this cake with the exact measurements, pan, and cook time as recommended in the recipe, yet it is extremely watery in the inside. It seems like it didnt even cook so I put it back in the oven and took it out 20 minutes later and it just got even more liquidy in the inside.
Elizabeth Waterson says
Hi Ava, I am so sorry you had issues with this recipe. XX Liz
Amanda Atwood says
French apple cakes typically have cooked apples added to the dough vs uncooked as your recipe is calling for. Do your apples come out “crunchier” than a typical French apple cake?
Elizabeth Waterson says
Hi Amanda, thanks for reaching out! I wouldn't say the apples come out crunchy per say, they arent soggy or musshy though. Hope that helps. Please let me know if you try the recipe! XX Liz
Anonymous says
Anonymous says
Susan says
Glad I put a baking tray underneath! Cake basically boiled in its own grease lol. I'd use less butter if I make it again, maybe only 1/2C like most french apple cakes. Flavour was nice, aside from that, but cinnamon would be fabulous too.