Gâteau aux Pommes Français

(French Apple Cake)

A simple, elegant cake to make; the edges are deliciously caramelized, and the center tastes like custard. A sure-fire win to serve when having company — although I hope you don’t wait for company to try this cake!


3/4 cup + 1 tablespoon all purpose flour
3/4 teaspoon aluminum-free baking powder
1/8 teaspoon salt
3 large apples, peeled, cored and chopped into 1-inch pieces (reserve half an apple to slice thinly to pinwheel on top of cake)
2 large eggs
3/4 cup sugar
2 tablespoons rum (I used Bacardi Gold)
1 teaspoon vanilla
1 stick butter, melted


Preheat oven to 350 degrees F.

Butter an 8-inch springform pan.* Cover the bottom of the pan with parchment paper.

Whisk the flour, baking powder and salt together in a small bowl.

In a larger bowl, whisk the eggs until foamy, then add the sugar, rum and vanilla. Whisk until smooth.

Add half the flour, mixing gently. Add half the butter and mix gently. Repeat with remaining flour and butter. Batter should be smooth.

Fold in the chopped apples with a spatula. Pour the batter into the prepared baking dish and spread evenly.

Bake for 60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean.

Let cake cool for 15 minutes before removing from the springform pan.

Once cooled, dust the cake with powdered sugar.

* Note: I used an 8-inch soufflé dish to bake the cake in. Once I removed the cake from the oven, I carefully ran a knife between the cake and the outer edge of the baking dish, all the way around. I then placed a plate over the baking dish, flipped it, placed a second plate over the cake and flipped it again, so the cake was right-side up.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

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