French apple cake is really a lot of apple with a little bit of batter joining the apples together, baked till tender then a sugary, butter topping finishes off the cake. It’s more of a crustless tart than a cake, and perfect for serving after a hearty soup or casserole.
The recipe is from Patricia Wells, an American cookbook author and teacher, who has lived in Paris for years. The story goes that Wells asked a Parisienne stall holder selling apples from her family orchard for a recipe. This is her resulting French apple cake recipe. It is a homely recipe, typical of French provincial home cooking. Delicious served cold with some honey ice cream or hot with a custard.
We grew up surrounded by apple orchards so consequently apples featured heavily in our dessert repertoire. Although this particular cake recipe wasn’t about in the day, but it would have been snaffled up, had it been.
We used Granny Smith apples, fresh from the orchard of our friend Carol. You can use whatever apples you like, but some apples contain more moisture than others, so the cooking time won’t be a constant.
Using a mandolin makes short work to slice the apples, but a sharp knife will do the job. Try to get the apple slices as thin as possible.
The batter for French apple cake is quite thin and the best way to make sure each slice of apple is coated is to use your hands to rub the apple slices ensuring that each slice is covered in the batter.
Watch How To Make French Apple Cake
Check out some more winning apple cake recipes
click on the link…..Sicilian Apple Cake
click on the link…..Apple Frangipane Tart
click on the link…..Apple Blueberry Cake with Crumble and Almonds
click on the link…..German Apple and Pecan Crumble Cake
click on the link…..Easy Salted Caramel Sauce
What’s your favourite apple cake recipe? We would love to hear from you in the comments below when you make French apple cake.
French apple cake is really a lot of apple with a little bit of batter joining the apples together, baked till tender then a sugary, butter topping finishes off the cake. It's more of a crustless tart than a cake, and perfect for serving after a hearty soup or stew.
- lightly butter a 22cm (9 inch) cake tin and line base with baking paper
- 1/2 cup plain (all purpose) flour
- 1/2 cup caster sugar
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- 2 teaspoons vanilla extract
- 2 large eggs, beaten lightly
- 1/3 cup full cream milk
- 2 tablespoons vegetable oil
- 4 large apples (about 1 kg / 2 pounds) cored, peeled and cut into thin slices - see notes
- icing sugar to dust - optional
- 1/3 cup caster sugar
- 1 large egg, beaten lightly
- 3 tablespoons butter, melted
- preheat oven to 200c (400f) bake not fan
- in a large bowl combine the flour, sugar, baking powder and salt
- add the vanilla, eggs, oil and milk and mix till well combined
- add the apple slices and using your hands mix the apple with the batter so as to coat each individual slice of apple
- pour into the prepared pan and bake on the centre shelf for 30 minutes - pop a timer on
- meanwhile prepare the topping
- in a small bowl combine the egg, sugar and butter and stir to blend then set aside
- when the 30 minutes for the cake is up, remove cake from oven
- pour topping mix over the cake and spread the topping evenly over the apples
- return to oven for 20 minutes until some of the apple slices are tinged golden
- remove cake from oven onto a wire rack
- run a knife around the sides of the pan and allow to cool
- turn cake out onto a plate and then turn onto an airing rack so the top of the cake is once again upright
- dust with icing sugar
- serve at room temperature
- We used Granny Smith apples fresh from the orchard of our friend Carol. You can use whatever apples you like, but some apples contain more moisture than others, so the cooking time won't be a constant.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
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