French Apple Cake
French Apple Cake
Ingredients
- 3 red apples, peeled and diced into 1.5 cm / 0.6” cubes (3 1/2 cups diced apple in total)
- 100 g unsalted butter, softened
- 150 g caster sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 200 g plain flour
- 1 1/4 teaspoons baking powder
For Serving (Optional)
- as needed icing sugar, for dusting
- as needed vanilla ice cream
- as needed whipped cream
Instructions
- 1
Preheat your oven to 180°C / 350°F (160°C fan). Butter the base and sides of a 23 cm / 9” round, 5 cm / 2” deep cake pan. Line the base only with baking paper (parchment paper).
⏱️ 5 min•🌡️ 180
- 2
In a medium bowl, whisk together the plain flour and baking powder. Set aside.
⏱️ 2 min
- 3
In a separate large bowl, using an electric beater or a stand mixer with a paddle attachment, cream the softened unsalted butter for 1 minute. Add the caster sugar and beat for another 1 minute until the mixture is fluffy and pale yellow.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually beat in the whisked dry ingredients (flour and baking powder) until you can no longer see any dry flour. Be careful not to overmix the batter.
⏱️ 2 min
- 6
Gently fold in the diced apples until they are evenly distributed throughout the batter. Spread the batter evenly into the prepared cake pan.
⏱️ 5 min
- 7
Bake the cake for 35 minutes. Check for doneness by inserting a skewer into the center; it should come out clean. If not, continue baking for up to an additional 10 minutes, checking every 5 minutes, as baking times can vary depending on your oven.
⏱️ 45 min•🌡️ 180
- 8
Once baked, remove the cake from the oven and let it rest in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 5 min
- 9
Serve the cake warm or at room temperature. Optionally, dust with icing sugar and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
French Apple Cake
- 3 red apples, peeled and diced into 1.5 cm / 0.6” cubes (3 1/2 cups diced apple in total)
- 100 g unsalted butter, softened
- 150 g caster sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 200 g plain flour
- 1 1/4 teaspoons baking powder
For Serving (Optional)
- as needed icing sugar, for dusting
- as needed vanilla ice cream
- as needed whipped cream
Instructions
- 1
Preheat your oven to 180°C / 350°F (160°C fan). Butter the base and sides of a 23 cm / 9” round, 5 cm / 2” deep cake pan. Line the base only with baking paper (parchment paper).
⏱️ 5 min•🌡️ 180 - 2
In a medium bowl, whisk together the plain flour and baking powder. Set aside.
⏱️ 2 min - 3
In a separate large bowl, using an electric beater or a stand mixer with a paddle attachment, cream the softened unsalted butter for 1 minute. Add the caster sugar and beat for another 1 minute until the mixture is fluffy and pale yellow.
⏱️ 3 min - 4
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min - 5
Gradually beat in the whisked dry ingredients (flour and baking powder) until you can no longer see any dry flour. Be careful not to overmix the batter.
⏱️ 2 min - 6
Gently fold in the diced apples until they are evenly distributed throughout the batter. Spread the batter evenly into the prepared cake pan.
⏱️ 5 min - 7
Bake the cake for 35 minutes. Check for doneness by inserting a skewer into the center; it should come out clean. If not, continue baking for up to an additional 10 minutes, checking every 5 minutes, as baking times can vary depending on your oven.
⏱️ 45 min•🌡️ 180 - 8
Once baked, remove the cake from the oven and let it rest in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 5 min - 9
Serve the cake warm or at room temperature. Optionally, dust with icing sugar and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
⏱️ 5 min