French Apple Cake

I’m absolutely thrilled to share this apple cake recipe with you all! Finding a delicious apple cake that doesn’t require cinnamon is a game-changer for someone who is allergic to this spice. This recipe has quickly become a favourite in my kitchen. It captures the essence of a classic apple cake with tender, caramelised apples and a rich, buttery batter, all without a hint of cinnamon. The result is a delightful treat that’s perfect for any occasion, whether you’re baking for a special event or simply indulging in a sweet slice with your afternoon tea. I’m so excited to have discovered this gem, and I hope you’ll enjoy it as much as I do!

Ingredients

4 apples (about 500 g or 17-18 oz)
1 1/2 cups flour (180 g)
1/2 cup butter (125 g), melted
3 eggs
2/3 cup brown sugar (120 g)
1 teaspoon baking powder (5 g)
2 teaspoons rum (optional)
1 teaspoon vanilla extract
2 teaspoons sugar (brown or white, for sprinkling)

Methods

Prepare the Apples
- Wash, peel, and slice the apples into thin quarters using a knife or mandolin.
Make the Batter
- In a large bowl, whisk the eggs with the brown sugar until the mixture turns light and creamy.
- In a separate bowl, combine the flour with the baking powder.
- Gradually add the flour mixture to the egg mixture, followed by the melted butter, vanilla extract, and rum (if using). Stir until well combined.
- Gently fold in the sliced apples.
Bake the Cake
- Pour the batter into a greased springform pan or one lined with parchment paper.
- Sprinkle the top of the batter with the sugar, which will caramelize as it bakes.
- Bake in a preheated oven at 180°C for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Once baked, run a blunt knife around the edges of the cake while it’s still warm. Unmold and transfer the cake to a wire rack to cool completely before serving.
- Transfer the cooled cake to a large plate.