Marie-Hélène's French Apple Cake with Dark Rum
This rustic French apple cake celebrates the natural sweetness and texture of apples with a tender, custardy batter enriched with dark rum and vanilla. The cake features generous chunks of apples - ideally four different varieties for complexity - that create pockets of fruit throughout the moist crumb. Perfect for afternoon tea or a casual dessert, this recipe from Dorie Greenspan produces a comforting cake that actually improves with time, becoming more tender and flavorful over a day or two. The simple mixing method and forgiving nature make it accessible to bakers of all levels.
Ingredients
- ¾ cup all-purpose flourgluten-free flour blend1:1Use 1:1 gluten-free flour blendmay affect texture slightlygluten-free
4
- ¾ teaspoon baking powder
- 1 pinch salt
- 4 large apples, choose four different kinds if possible
- 2 large eggs
- ¾ cup sugar
- 3 tablespoons dark rum
- ½ teaspoon pure vanilla extract
- ½ cup unsalted butter, melted and cooled
Instructions
- 1
Center rack in oven and preheat to 350°F
- 2
Generously butter 8-inch springform pan and place on lined baking sheet
- 3
Whisk flour, baking powder, and salt in small bowl
- 4
Peel apples, halve, remove cores, and cut into 1 to 2-inch chunks
- 5
Beat eggs with whisk until foamy
- 6
Add sugar and whisk for about a minute to blend
- 7
Whisk in rum and vanilla
- 8
Add half the flour mixture and whisk until incorporated
- 9
Add half the melted butter and mix gently
- 10
Add remaining flour mixture followed by remaining butter, mixing gently after each addition
- 11
Switch to rubber spatula and fold in apple chunks until coated with batter
- 12
Scrape mixture into pan and spread evenly with spatula
- 13
Bake for 50 to 60 minutes until golden brown and knife inserted in center comes out clean
- 14
Transfer to cooling rack and rest for 5 minutes
- 15
Run blunt knife around edges and carefully remove springform sides
- 16
Cool until slightly warm or room temperature before serving
Tips
Choose four different apple varieties for the most complex flavor and interesting texture contrasts throughout the cake.
Don't cover the finished cake as it's naturally moist - just press plastic wrap against cut surfaces to prevent drying.
The cake actually improves with time, becoming more tender and flavorful after a day or two at room temperature.
Good to Know
Keep at room temperature for about 2 days uncovered on serving plate
Best made day of serving but improves over 1-2 days
Serve warm or at room temperature on serving plate
Common Mistakes
Don't cover the cake as it's too moist and will become soggy
Open springform slowly and check for stuck apples before fully removing sides
Wait until cake is almost cooled before attempting to remove from pan bottom
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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General Alternatives
FAQ
Can I use different types of apples in this cake?
Yes, the recipe actually recommends using four different apple varieties for the best flavor complexity and texture contrast throughout the cake.
How long will this apple cake keep fresh?
The cake keeps for about 2 days at room temperature and actually becomes more tender and flavorful with time according to the recipe author.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead as it improves with time, becoming more comforting and flavorful after sitting for a day or two.