Easy French Apple
Introduction
A simple, tender apple cake — lightly sweet, buttery, and perfect for breakfast or tea. This recipe is forgiving, uses everyday ingredients, and highlights the natural sweetness of apples.Ingredients
Metric200 g all-purpose flour (about 1½ cups)
150 g granulated sugar (¾ cup)
120 g unsalted butter, softened (about ½ cup)
2 large eggs, room temperature
120 ml whole milk (½ cup)
3 medium apples (≈360 g peeled & cored total), thinly sliced or chopped
1½ tsp baking powder
1 tsp vanilla extract
Pinch of salt
Optional: 1 tsp cinnamon or 1 tbsp lemon juice/zest
Notes: Cups given as approximations for convenience. Use metric for accuracy.
Equipment
9- inch (23 cm) round cake pan (or 8×8 in square)Mixing bowls, whisk, spatula, knife, peeler
Oven thermometer (optional but helpful)
Prep & oven
Preheat oven to 180°C / 350°F.Grease and line the pan with parchment paper (or butter + flour).
Peel, core, and slice apples; toss with a little lemon if you like to prevent browning.
Method — Step by step
1. Dry mixIn a bowl, sift (or whisk) together 200 g flour, 1½ tsp baking powder, and a pinch of salt. If using cinnamon, add it here.
2. Cream butter & sugar
In a larger bowl, beat 120 g softened butter and 150 g sugar until light and slightly fluffy (2–3 minutes by hand; 1–2 minutes with a mixer). Scrape sides.
3. Add eggs & vanilla
Add 2 eggs, one at a time, beating well after each. Stir in 1 tsp vanilla extract.
4. Alternate milk & dry mix
Add the dry mix in three additions, alternating with 120 ml milk, beginning and ending with the dry mix. Mix gently — stop as soon as combined to avoid overworking the batter.
5. Fold in apples
Reserve a handful of apple slices for the top if you want a pretty finish. Fold the remaining apples into the batter so they’re evenly distributed.
6. Transfer to pan
Spread batter into the prepared pan. Arrange reserved apple slices on top in a circle or scatter them. Lightly press them into the batter.
7. Bake
Bake at 180°C / 350°F for 40–50 minutes, until the top is golden and a skewer inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top browns too fast, loosely tent with foil after ~30 minutes.
8. Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
Helpful tips & variations
Apples: Use firm apples that hold shape — Gala, Honey crispy, Brake burn, Fuji, or Pink Lady. For a softer texture, grate one apple and slice the others.
Sweetness: Reduce sugar to 125 g if you prefer less sweet; add a tablespoon of honey or maple to enhance flavor instead.
Texture: For a more custard you crumb, swap 50 ml of milk for 50 g plain yogurt.
Spices: Add ½–1 tsp ground cinnamon and a pinch of nutmeg for autumn warmth.
Nuts & add-in so: Fold in 50 g chopped walnuts or pecans, or 50 g raisins (soaked if you like).
Air bubbles: Tap the pan gently on the counter before baking to release large air pockets.
Testing doneness: If unsure, insert a skewer into the cake center — it should come out mostly clean with a few moist crumbs. Wet batter means more time is needed.
Storage
Keep covered at room temperature for 2 days, or refrigerate up to 5 days.Freeze individual slices wrapped tightly for up to 2 months; thaw at room temperature and reheat briefly.
Calories (estimate)
Estimated total calories for the entire cake (made with ingredients above): ≈ 2,580 kcal.If cut into 8 slices → ≈ 322 kcal per slice.
If cut into 10 slices → ≈ 258 kcal per slice.
Calorie note: This is an estimate using common calorie values for each ingredient (flour, sugar, butter, eggs, milk, apples). Actual calories will vary by exact brands, apple size, substitutions (e.g., low-fat milk, less butter), and portion size. Tell me your preferred serving count or ingredient swaps if you want a recalculated estimate.
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