Thanks. I don’t have any experience with high altitude baking, but you may find these tips helpful. It was absolutely delicious! Sometimes the photos can be a bit deceiving b/c of the angle. So yummy! Hi Mary, peaches should work nicely here too. It bears a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. Hard to find a dessert that isn’t so heavy. The crumb is brilliantly moist and holds together beautifully. Hi Laura, Yes, you should be able to get away with superfine sugar both in the batter and on top of the cake. I’ll be making this again, for sure. Sorry! Inspired to be back in the kitchen upon my return, I found this recipe. I didn’t have dark rum, but used a good quality golden rum and it was fine. So that is the only change I would make serve it after spending the night in the refrigerator…..absolutely fantastic! Delicious! This cake requires 2 large apples (or 3 small) and you can opt for just one variety or a mix to create a contrast of texture and flavor. I made this with GF flour (Bob’s 1:1) and Butter substitute, as well as subbed the rum for apple juice. I couldn’t find a small enough bottle of dark rum (didn’t want a huge jug!) If you google “vegan apple cake”, there are lots of recipes out there . I once sliced the apples instead of chopping them for this cake, but the cake ended up a bit soggy so I recommend chopping apples exactly as the recipe. Happy baking! Sure, Alo, that should work — bake time will be a bit longer, so make sure you keep an eye on it. Or do you have a similar recipe without the alcohol? Can’t wait to make this again very soon! I made the cake yesterday, and it is a beautiful creation. It came out absolutely tasty, fluffy and delicate! Found myself with extra apples and wanted a new recipe to use them up. But the batter tasted heavenly. Everyone loved it! Thank you for what you do , You can replace the rum with apple juice or apple cider. I made according to the recipe, except I tossed the apples with abit of sugar. I have made this twice and each time it turned out perfect! Maybe 1 1/2 cups? Hi Jenn! Simple and elegant, of course in the South, Apples & Woodford Reserve Bourbon make your cake outstanding.. I added a bit of cinnamon (of which I am a big fan), but I should have added more as I did find the cake a little bland the first time I tasted it the day I baked it (I forgot to sift icing sugar over it, but then discovered I didn’t have any anyway!). In addition to apples, I am adding raisins. A keeper recipe for sure. Just made this delicious cake. Excellent recipe. Be sure to use real dark rum like Meyers for the full effect. The cake seems to be even better on the second day. I decided since it’s almost summer and we just picked up a bag of fresh SC peaches at the farmer’s market, to replace the apples in this recipe with peaches and leave everything else the same. Four people total and the entire cake was gone by the end of the evening. I picked a huge basket of apples over the weekend and have already made three of these cakes – I used imitation rum extract and didn’t have quite enough, but the cake was so flavorful – I can’t wait to try it sometime with actual dark rum rather than the imitation extract I had on hand – I’m sure the flavor would be even more intense! Will that work? If you try it with either coconut oil or margarine, I’d love to hear how it turns out! French will totally make that type of desert at home. So glad you like the cake, Kay! Most delicious; worth every calorie! So happy with this one!!! I was worried about the rum flavor but it does make the cake special, will definitely make this again. I see that apples are always peeled and I think leaving some of the peel on adds flavor and texture to sauce and pies. I reduced the sugar by a smidgen to 112 grams because most recipes often are too sweet for me. You can dress it up with ice cream or leave it plain. Hi Sharon! French apple cake is a classic French dessert that is more of a custard-like cake. This apple cake is my “little black dress” of desserts! Also the rum adds a very warm fall-like taste. Thank you. You mention spraying the springform pan. The same amount that the recipe calls for (so 3 Tbsp). I have since made this cake for my neighbours on each side of us, for our Canadian Thanksgiving, and for a recent yearly retreat with girlfriends. And if you used more rum than the recipe called for, that definitely could’ve been a factor. Next time I will add cinnamon and cloves for a bit of character. French Apple Cake…Magnifique! The cake was a hit! If so, how long? Yum. I wanted to make it for a friend who is pregnant. Can this be made in an 8″ springform pan? Added some ground almonds to the flower mixture. Sure, Grace – It’s hard to say what the cook time would be. I have read in your other comments apple juice will work fine as substitute and unfortunately white grape juice is all I have. Simple and delicious- what’s not to love! I don’t want to make it too strong? I love it. By using our site, you agree to our use of cookies. Thanks for all of your wonderful tasted and perfected recipes! I suspect you have an ulterior motive in trashing this recipe. Hi! I always wished she would make two, so there would be an extra piece for the late-night snack. I made this cake and wasnt very pleased with the texture. It was delicious but not as refined as this lol. All the things that I know should go nicely with this cake simply aren’t needed in my opinion. Enjoy! thanks so much. I substituted white for soft brown sugar. Easy, pretty much fail-proof, and oh-so delicious. I didn’t have enough ingredients, so I halved everything. I was afraid the cake pan one wouldn’t release and I’d end up with a tasty, but broken result, but I was wrong. This has become a go to recipe and a great way to use all those apples from our Fall harvest. Oldest done requests for birthday. It is for exactly this reason that weight measurements are a better way to bake. I made it this summer for my German mother and former mother-in-law (also German) for afternoon coffee and cake – a German tradition. Thats is why 1 cup of sugar has different weight the 1 cup of flour. I didn’t sprinkle the top with sugar, and it was just as delicious. This is a favorite of my oldest son. It should be. Step 1 - Melt the butter in a sauce saucepan and set aside to cool. Can spiced or golden rum be used instead of the dark? I got roughly 1 cup of cut up fruit from 1 apple. Because you’re serving it within a day, I’d cover it with foil and store at room temp. Typically I think it’s about 1.5 inches deep for me. Made it! I reviewed and recommended this recipe on my website too! Very good recipe. Hope that helps and that you enjoy if you try any of the other ones. I did sprinkle cinnamon on the top of the powdered sugar. Very successful. Saving this recipe to make again and again. An outstanding recipe. I did not change a thing except that I put a round of parchment on the very bottom of the pan after coating it. I would reduce the sugar by 1/3. 1 cup of sugar is 200 g, so 2/3 cup would be about 130 g. This is not a high-rising cake; it should be about 1-1/2 inches tall. Great simple recipe…not too sweet & totally seasonal. To eat after frozen, thaw briefly, covered, in the microwave. Tried making your french apple cake and it turned out delicious and disappeared in no time :) Thank you for the recipe. Thank you. Just before serving I add a light sprinkle of powdered sugar on top (I think it makes the presentation extra pretty). It’s such a light textured moist cake that’s not too sweet. Three, I subbed regular butter for Earth Balance vegan butter. Hi Grace, Brandy would be nice here. I mixed it by hand and did not use confectioners sugar and it was delicious. Doubled the recipe. Will definitely make again! It is simple, quite elegant and truly a delicious French staple. Glad you like it! Greetings from Croatia. I would like to make this again tonight, but without eggs since my father-in-law is allergic. Made for afternoon tea for the husband and kids. I actually doubled the recipe and I substituted chopped apples with my homemade apple pie filling which I also had added chopped walnuts too. 10000/10! Thanks, Pat. I think they’d be too soft so I wouldn’t recommend it — sorry! This was a delightful and a delicious dessert! just wondering, if its possible to omit sugar, would i get the same result( texture wise)? I’ve tried many types and they always leak. A search for a simple apple cake for tea time brought me to your blog. Hi. I followed your ingredients exactly but added cinnamon and popped it into a 2lb loaf tin. Do you think this might work with pears? Thanks, Jen. I used apple bourbon instead of dark rum (personal preference) and didn’t change anything else. Thanks…can’t wait to try this…love all your recipes…. This apple cake is both delicious and an elegant dessert. I made this cake yesterday. Question: Do you have other cake recipes which use rum as one of the ingredients? Thank u so much! I just used standard rum instead of dark rum by mistake. I’ve just made it and it’s absolutely perfect, so yummy!! Added about half teaspoon of cinnamon, ‘rolled’ the chopped apples in dark muscovado sugar as suggested in previous comments, zest of one lemon and used Edinburgh rhubarb and ginger liqueur….We enjoyed it warm with vanilla ice cream…nom!! I’d suggest that anyone making this for the first time make sure you have a juicy and sweet apple for this. I can go on and on. Oh Lord!!! I tried the cake..it was yumm :)..i also dusted some cinnamon powder along with the icing sugar…i love apples and cinnamon…thx for the recipe again , sure that helps… one more query..when we say a cup of flour, what does it come to? What can I use that is not alchoholic in place of rum, etc. Hi Meera, You could use a teaspoon of vanilla; it won’t be the same but the cake will still be very good. I’ve served it to others and everyone who has had it LOVES it. (He love it, by the way!) A keeper! Hi Kay, if you’re using a 9 x 13 baking dish, for ease, I’d cut it into squares and serve it directly from the dish. I am going to make this. Love your idea on the turbinado sugar, Liesel. Wowser! I had dark coffee rum so I used that and it was yummy. It is actually better the next day when the flavor sits!!! Enjoy! Perhaps pineapple? I’ve made this delicious cake many times! This recipe was so easy and is so moist and delicious. Cooked it, spread butter over the top then grilled it for 5 mins and oh GOD it came out so beautifully golden crisp with amazing taste! (And, I only did this because I did not have rum on hand.) Is 1 equivalent to 2? Oh My Gosh. I used exact measurements with Pink Lady apples which yielded perfectly sweet-tart tender apple chunks in a moist, light cake, with the subtlest hint of rum. Did no one else have a problem with using springform pans?! Hope that helps! Thank you! But the first time I prepared it the cake turned out flat – didn’t rise at all…. Peel and core the apples, and dice them in small cubes. I have none. Is the french apple cake worth making if I can’t use any rum, etc. Can I omit the dark rum if I want to make it kids friendly? I’ve made it several times now (once substituting quince for apple) and have had rave reviews every time! Wow!! Thanks Denise for the share last spring. You may have used too many apples( too much moisture), try 2 apples instead. Not sure if I got some measurements wrong but the smaller form worked great. Could I make this in a pie plate? If you want to serve it a little warm, you can remove from the tin toward the tail end of cooling. I sometimes make a simple glaze for the top as well. This was so refreshing- the perfect end to a European-themed dinner last night!! We made this with dairy free butter and it worked perfectly. I am going to try the same basic recipe with cherries and kirsch soon. I used a 9″ spring form pan. All of your recipes have changed my life – now it appears to my husband that I can cook. So light and moist. Like one you would get at the famous Angelina’s in Paris. Thanks for the recipe. I’ve never made this as a loaf; while I think it’s possible it may get a little gummy in the middle. C’était excellent, surtout le même jour, et l’ajout de pruneaux était délicieux. Thanks so much. This is the perfect morning cake to make with coffee. Thank you! Light with just a hint of sweetness. What could I substitute for rum? Thank you for sharing this quick, simple but delicious recipe. It’s not overly … I was worried when I baked it for the first time, because it seemed like there wasn’t enough “cake,” but it bakes up so nice and fluffy. Utterly DELICIOUS. I don’t have rum. This is one of my favorite desserts to bake for company. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula. I made this cake and it is amazing. Hi Michelle, I think it will work but you’ll need to double the recipe. So what makes it a French Apple Cake? Thank you. Thank you so much for another delicious recipe. I was a bit worried since the peaches were so juicy, but let me just tell you, this was the best peach dessert I’ve ever had!!! Can you make this with caster sugar as it’s finer ? It is a gem and is now part of my recipe collection. So glad it turned out well, Elissa! My kids thought it was amazing. Thank you for a great recipe . I’m going to try one taller cake in Springform pan. Being from Minnesota that is noted for some of the best apples that make me smile when autumn comes. Cake or pie? It was delicious. Perfecto. I had some apples to use up and ran across this recipe– (I liked the story behind it). We’ll definitely make it again and look forward to enjoying it with our morning coffee. Yes, I think that would work. The cake was still delicious, with crispy shell and soft fruity interior. I also added and egg, sugar, butter lemon zest glaze on top in the last 10 minutes of cooking. This easy French apple cake is the definition of simplicity! Hi Jenn, Can I freeze this cake for future use? I think it’s a great recipe to use with any fruit in season. Thanks Jenn for helping me look like a great cook!!! I don’t get to bake much, but somehow find time to EAT baked goods quite a lot! Pam, Interesting! Hope you enjoy! Excellent and easy recipe to follow. The second I used the recommended amount of apples but scattered thinly sliced almonds and sugar in the top. And it does actually freeze very well. Inspite of all this the cake turned out delicious! Now will be looking for new recipes to try on Once Upon a Chef. I’ve also used regular rum rather than dark since I ran out and it tasted just fine! This recipe is obviously very versatile and I’m sure other fruits like black cherries (maybe with almond sliver on top) would work depending on the season. Easy, moist and delicious. I’m also curious what might be a good alternative liqueur to use, as I’m not a big rum fan. Or could you have measured something incorrectly? I made this cake twice last week and both times it was Fantastic. I substituted the rum with homemade rice wine. 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