French Apple Cake

5 (1 Review)
8 Slices
1 Hours

French Apple Cake, a sugar-crusted topping with a fluffy, apple-filled sponge in the centre. A classic French dessert, that's so simple and so typically French, using simple ingredients to give a delicious and heavenly result. This recipe requires minimal preparation. The cake is perfect for any occasion, and it'll stay moist and fresh for a few days.


I must confess, I have a penchant for apple desserts, and so I can happily say that apples never go wasted in our home. If they don't get used as a light snack, I'll use them in bakes like this French Apple Cake, or I'll make an apple compote and use it as a filling or topping on other desserts. The options with apples are countless.


I normally use Granny Smith or Golden Delicious apples, but really most apple varieties will do. The brandy and vanilla makes a huge difference to the flavour. If you don't bake with alcohol, for religious reasons, leave out the brandy and increase the vanilla essence by another teaspoon. Proof that exceptional desserts don't have to be complicated.


Serve plain or with a dollop of whipped cream; equally good with custard

French Apple Cake
French Apple Cake
French Apple Cake

French Apple Cake

5 (1 Review)

Recipe details

  • 8 Slices
  • Prep time: 20 Minutes|Cook time: 40 Minutes|Total time: 1 Hours

Ingredients


Instructions


Preheat the oven to 175°C and lightly grease a 23cm springform cake pan.
In a large mixing bowl, beat the eggs with the sugar until thick and pale, about 2 minutes.
In a small mixing bowl, mix together the flour, baking powder and salt.
Gradually beat the dry ingredients into the egg-sugar mixture.
Beat in the oil, milk, vanilla essence and brandy.
Using a spatula, fold in the diced apples.
Scrape the batter into the prepared pan and even out the top.
Sprinkle the remaining sugar evenly over the top.
Bake for 40 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool before running a blunt knife around the edges of the cake.
Remove the sides of the springform cake pan and transfer the cake to a wire rack to cool completely.
Once cooled, place the cake on a cake platter and dust with icing sugar.
Serve warm or at room temperature.

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

5 (1 Review)

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

5 (1 Review)
  • Mary Jo
    Mary Jo
    on Jan 27, 2021

    Thank you for using the US measurements. I looked up the oven temp. Great cake! I used Calvados, ‘accidentally’ spilled about 3-4T. in 🤪, great flavor. Thank you for the recipe.

    • Mauricia's Recipes
      Mauricia's Recipes
      on Jan 27, 2021

      Hello, so glad that you enjoyed this recipe! Yep! The brandy adds just another level of flavour. A great cake to eat as is or serve as a dessert. Next time, I'll convert the oven temperature to Fahrenheit. Thanks for taking the time to post a review and comment. Hope this recipe will bring you many more happy eating moments.

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