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French Apple Cake No Rum

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French Apple Cake No Rum

When was apple cake invented?  Yes, it originated in England and the first written apple pie recipe goes back to 1381. It was printed by Geoffrey Chaucer and included apples, figs, raisins, pears, and a pastry shell (but no sugar).

Yield: 8 servings

French Apple Cake No Rum

French Apple Cake made of Granny Smith apples and with Powdered sugar for dusting

Apple cake is a popular dessert produced with the main ingredient of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base. Traditional apple cakes go a step further by including various spices such as nutmeg or cinnamon, which give a unique flavor.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes


  • 3 Granny Smith apples
  • 1 tsp lemon juice
  • 146 g all-purpose flour divided thus 130g + 16 g (1 cup + 2 Tbsp) 
  • 236 g white sugar divided, thus 220 + 14 g (1 cup + 1 Tbsp) 
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 2 egg yolk
  • 250 ml (1 cup) vegetable oil
  • 250 ml (1 cup) whole milk
  • Powdered sugar for dusting


Preheat the oven to 350 F.

Prepare a 23cm round baking pan with parchment paper.

Grease with cooking spray. (It is preferable if you use a springform pan so it will be easier to remove the cake. My daughter does not own one, so I used an oval pie dish.

Peel your apples. Cut into wedges and slice into about 1/8 cm each. Place in a bowl or shallow dish.

Add lemon juice. Microwave on medium-high for about 3 minutes or until soft, but not mushy. Set aside to cool down.

In another bowl, add 130g (1 cup) of flour, 220g (1 cup) of white sugar, baking powder, and salt. Set aside.

In another bowl, add milk, oil, whole egg. Add dry ingredients to this wet mixture and stir to combine well.

Take 1 cup of this mixture and place it in another bowl. Set aside.

To the remaining batter, add 2 egg yolks and mix to combine.

Gently mix the apples and transfer them to the prepared pan. Set aside.

To the bowl with 1 cup batter, add 16 g (2 Tbsp) of flour and mix to combine.

Pour this mixture over the batter in the baking pan.

Evenly top with the 14 g (1 Tbsp) white sugar.

Bake for 1 hour & 15 minutes or until a toothpick inserted in the middle comes out clean. Make sure to turn the pan halfway through baking.

Remove the pan from the oven and let the cake cool in the pan for 30 minutes.

Run a knife on the edges and transfer the cake to a cooling rack.

Make sure to move the cake carefully as the cake is still soft. Cool completely for about 2-3 hours.

Sprinkle the top of the cake with powdered sugar before serving.


An apple-based cake that also tastes like a pie. It is moist, sweet, and delicious.

Prepared, tried, and tested by Beverley Bella via SA Tasty Recipes - Saffas Daily Recipes

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Nutrition Information



Serving Size


Amount Per Serving Calories 7999Total Fat 586gSaturated Fat 121gTrans Fat 3gUnsaturated Fat 439gCholesterol 682mgSodium 4261mgCarbohydrates 433gFiber 1gSugar 48gProtein 268g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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What apples are best for apple cake?

The key to a great apple cake is to use a diverse variety of apples for a mix of textures and flavors: sweet, tart, crisp, and soft. To get the best bang for your apple cake buck, try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter experience, go with Gala or Fuji.
Don’t bake with any old apples. Here are our six favorites.

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6 thoughts on “French Apple Cake No Rum”

    • I look forward hear if you will be trying this one with your own crop. Super delicious and will be extra special when you can harvest apples from your own trees


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