Autumn is my favorite time of year to bake and try out new recipes, and this week I’m on an apple kick. I went apple picking with friends a couple weekends ago, and we’ve been swimming in apples over here since! In an effort to put them to good use, I’ve been making apple pie, apple cobbler, apple cocktails, just eating them as is, or whipping them up into this delicious French apple cake.
Made with slices of sweet, crisp apples nestled in soft, buttery rum cake, this is the ultimate simplistic autumn dessert.
When choosing apples for this cake, its important to use apples that are suitable for baking as they hold their shape when cooked and won’t dissolve. Apples like Honey Crisp, Granny Smith, Braeburn, Fuji, or Pink Lady are great options for baked desserts. I love combining several different tart-sweet varietals in my cakes.
Did you make this cake? Let me know how it turned out in the comments, or snap a photo and share it on Instagram! Be sure to tag me @lovereneehannah.
Slices of sweet apples are nestled in a soft, buttery rum cake topped with powdered sugar.
1cupall-purpose flour, leveled off
1stick (1/2 cup)unsalted butter, room temperature
2/3cupgranulated sugar, plus more for sprinkling on cake
2applesPreferably Honeycrisp, Fuji, or Granny Smith apples
powdered sugar for topping, optional
Preheat the oven to 350 degrees F and set the oven rack in the middle position.
Peel and thinly slice the apples. Set aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixture with the paddle attachment or a handheld mixer with beaters, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs into the butter mixture one at a time, beating well and scraping down the sides of the bowl after each is added. Mix in the vanilla and the rum. Add in the flour mixture and mix on low speed until just combined.
Using a rubber spatula, gently fold in the apples.
Grease a 9-inch cake pan with butter or nonstick cooking spray. Scrape the batter into the prepared pan and even the top. Sprinkle with granulated sugar.
Bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes away clean.
Allow the cake to cool on a rack in the pan. Once cooled, run a blunt knife around the edges of the cake and carefully invert the pan onto the rack. Gently flip the cake back over and place right side up on a serving platter or cake plate. Using a fine sieve, dust the cake with powdered sugar.
This apple cake can be served warm or room temperature, and can be frozen for up to three (3) months. To freeze:
Allow the cake to completely cool. Once cooled, wrap tightly with plastic wrap followed by aluminum foil and freeze. Thaw overnight on the countertop when ready to serve.