French Apple Cake Recipe
This French Apple Cake is rustic, buttery, and tender with diced apples in the batter and sliced apples on top. It has dreamy, slightly caramelized edges, perfect for breakfast, tea, or dessert. Optional sourdough adds depth without changing the classic flavor.
Ingredients
- 8 tbs melted butter
- 2 large eggs
- 100 grams brown sugar (½ cup)
- 100 grams cane sugar (½ cup)
- 153 grams flour (1 cup)
- 60 grams room temperature milk or spiced rum (¼ cup)
- 85 grams sourdough starter (⅓ cup, *optional, see note 1)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 325 grams apples, peeled and diced very small (for the batter, about 3 small apples)
- 1 small apple pealed and sliced thin (for topping)
- Powdered sugar, for dusting
Instructions
- Mix the wet ingredients.: In a large bowl, whisk together the melted butter and sugar until smooth and glossy. Add the eggs and whisk until fully combined.
- Add remaining wet ingredients: Whisk in the milk (or rum), sourdough starter, and vanilla extract until smooth.
- Add dry ingredients: Sift in the flour, baking powder, and salt. Mix gently just until combined. Fold in the diced apples.
- Optional ferment (for sourdough version): Cover the bowl and let the batter rest at room temperature for 2–3 hours.Skip this step if not using sourdough starter.
- Prepare to bake: Preheat the oven to 350°F (175°C). Grease a standard 8-inch or 9-inch cake pan and line the bottom with parchment paper if desired.
- Assemble: Pour the batter into the prepared pan and smooth the top. Arrange the thinly sliced apple evenly over the surface.
- Bake: Bake for 70–80 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack. Serve slightly warm or at room temperature with a dusting of powdered sugar, whipped cream, or ice cream.
Notes
- To make this without sourdough, replace the sourdough starter with 43 grams of water and 43 grams of flour and skip the ferment.