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–+ servings
A whole French Apple Cake recipe photographed from the top view

French Apple Cake

Sweet and sour Granny Smith apples nestled in an easy to make cake batter for a French Apple Cake that you can make in under 2 hours. Serve with a dollop of whipped cream or powdered sugar like I did.
Course Cake
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 439kcal


  • 1 1/2 lbs 3 medium Granny Smith apples, peeled, cored, cut small pieces
  • 1 tablespoon Calvados (optional)
  • 1 teaspoon lemon juice
  • 1 cup 5 ounces plus 2 tablespoons all purpose flour
  • 1 cup 7 ounces plus 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg plus 2 large yolks
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar


  • Place the oven rack to the lower-middle position and heat the oven to 325 degrees.
  • Spray a 9-inch springform pan with vegetable oil spray and place it on a baking sheet covered with aluminum foil.
  • Place apples into a pie plate, cover them with a dinner plate, and microwave for 3 minutes until apples start to soften and they are slightly translucent. Add Calvados (if using) and lemon juice. Give it a big toss. Set aside for it to cool.
  • In a large glass bowl, whisk 1-cup flour, 1-cup sugar, baking powder, and salt. In a second glass bowl, whisk 1 egg, oil, milk, and vanilla until it is smooth.
  • In two batches, add the dry ingredients to the wet ingredients and whisk just until combined.
  • Measure 1 cup of this batter and set it aside.
  • Add the egg yolks to the remaining batter (the larger batch) and whisk to combine.
  • With the help of a spatula, gently fold in the apples into the batter. The apples should be much cooler at the point.
  • Transfer the batter into the 9-inch springform pan. Using a spatula spread the batter evenly.
  • Whisk in the remaining 2 tablespoons of flour into reserved 1-cup batter and mix until combined. Pour it over batter in the pan and spread it evenly to the edges of the pan. Sprinkle the remaining 1-tablespoon sugar over the batter.
  • Place in the oven and bake it for 1 hour and 15 minutes or until a toothpick inserted into it comes out clean and the top is golden brown. Be sure to keep an eye on it after the 1-hour mark. You want the top of the cake to be golden brown.
  • Place it on a wire rack and allow it to cool for at least an hour. Dust it with confectioners’ sugar and serve.


Calories: 439kcal | Carbohydrates: 45g | Protein: 3g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 27mg | Sodium: 266mg | Potassium: 57mg | Fiber: 1g | Sugar: 31g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg