French Apple Cake

Hello all! Today I bring you a moist, buttery French Apple Cake with a sweet, crumbly outside texture that you will absolutely love!

This French Apple Cake is a bit different from most of the recipes you will see for French Apple Cake. I changed it slightly to fit my needs, and to what I had on hand in my kitchen. It is not made with a spring foam pan, and I did not add the rum, for other family members. If you’re avoiding alcohol, you could double up on the vanilla to compensate. If you want to add the alcohol, it really does add a little something for the taste, and makes the cake a little more interesting.

This is a good cake for breakfast or dessert, and compliments a good cup of coffee quite well. The addition of the icing, with a bit of lemon zest, is just the amount of sweetness and flavor this cake needs to make it oh so yummy.

I hope you will enjoy this recipe as much as my family and I have. Bake it and share it with your Valentine this Valentine’s Day. 🙂

Until next time …Happy Baking!

This post is part of Fiesta Friday. Come on over and join the fun!

French Apple Cake

  • Servings: One 9 inch cake
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A moist, buttery French apple cake with a sweet, crumbly outside texture that you will absolutely love!

By: Arl’s World

For Cake Mixture

  • 1 cup flour
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 tsp baking powder
  • pinch salt
  • 2 whole eggs
  • 1/3 cup oil
  • 1/2 cup milk
  • 4 apples

For Icing

  • 1 whole egg
  • 4 tbsp melted butter
  • 1/2 cup sugar
  • Lemon zest


  • Preheat your oven to 350°F – 180°C
  •  For the mixture – add flour, sugar, baking powder, pinch of salt to a mixing bowl.  Mix dry ingredients using a whisk then add 2 whole eggs, oil and milk, continue mixing until there are no lumps and set aside.  Pour into a well buttered non stick cake pan. Peel and core the apples then cut into eight,  dice each wedge into three into pieces.  Place on top of cake mixture and into the oven and bake for 30 minutes.
  • Melt the butter in microwave or a saucepan. In another mixing bowl, add the sugar, and egg.  Mix well using a whisk then add the melted butter. Grate the zest of one whole lemon. Set aside.
  •  Remove cake from oven, (cake is done when cooked in center, check with a skewer first) pour the frosting (icing) mixture over the cake, ensure it covers all then replace in oven and bake for another 12 minutes.
  • Once cooked, leave to cool for 10 minutes.  Run a blade along the inside of the cake pan to separate the cake.  Place a cooling rack on top of cake and flip over.  Remove cake pan.  Cake is now upside down.  Place a serving plate upside down on top of cake and flip back the right way up. 

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