French Apple Cake (Easy One-Bowl, Apricot Glaze)

A thin, buttery vanilla cake with a crown of apple slices fanned in circles across the top, baked until the edges turn golden and finished with a shiny apricot glaze. This is the kind of French apple cake that comes out of home kitchens all over France on a Sunday afternoon: no mixer, no layers, no frosting, just one bowl of batter and a few apples.

The batter is simple and quick, made with melted butter, eggs, sugar, milk and a little baking powder. It rises gently around the apples as it bakes, so every slice has soft cake underneath and tender fruit on top. A quick brush of warm apricot jam at the end gives the cake its bakery-style shine and a light, fruity sweetness.

Ingredients

For the cake

• 1 1/4 cups (155 g) all-purpose flour, spooned and leveled.
• 1 1/2 tsp baking powder and a pinch of salt.
• 2 large eggs, at room temperature – warm eggs whisk more easily into a smooth batter.
• 2/3 cup (130 g) granulated sugar.
• 7 tbsp (100 g) unsalted butter, melted and slightly cooled.
• 1/3 cup (80 ml) milk.
• 1 tsp vanilla extract, or the grated zest of half a lemon.

For the topping

• 3 medium apples – firm, red-skinned apples look best; leave the skin on for color.
• 1 tbsp granulated sugar, for sprinkling.
• 3 tbsp apricot jam and 1 tbsp water, for the glaze.

How to Make It

1. Heat the oven and prepare the dish – 5 minutes

Heat the oven to 350°F (175°C). Butter the pie dish generously and dust it lightly with flour, tapping out the excess. A buttered and floured glass dish lets the slices lift out cleanly.

2. Slice the apples – 5 minutes

Quarter and core the apples, leaving the skin on, then cut each quarter into thin slices, about 1/8 inch (3 mm) thick. Thin, even slices bend easily into a fan and cook through in the same time as the cake.

3. Mix the batter – 5 minutes

In a bowl, whisk the eggs and sugar for about 1 minute, until pale and slightly foamy. Whisk in the melted butter, milk and vanilla. Add the flour, baking powder and salt and stir just until no dry flour remains. The batter should be smooth, thick and pourable, like a pancake batter.

4. Arrange the apples – 5 minutes

Pour the batter into the dish and spread it evenly. Starting at the outside edge, press the apple slices lightly into the batter, skin side up and overlapping, in a circle. Make a second, smaller circle inside it, and fill the center with the remaining slices. Sprinkle the top with 1 tablespoon of sugar. Press the slices in just a little; the batter will rise up around them in the oven.

5. Bake – 350°F (175°C), 35 to 40 minutes

Bake on the middle rack until the cake is golden at the edges and puffed between the apples. A toothpick inserted into the cake between two apple slices should come out clean, and the apples should be tender when pierced with a knife.

6. Glaze – 5 minutes

Warm the apricot jam with the water in a small saucepan or in the microwave until it is runny, then brush it over the hot cake, letting it pool a little between the slices. The glaze sets into a thin, glossy layer as the cake cools.

7. Cool and serve

Let the cake cool in the dish for at least 20 minutes before cutting. Serve it warm or at room temperature, on its own or with a spoonful of whipped cream or crème fraîche.

Choosing the Apples

Because the apples sit on top of the cake rather than inside it, they need to keep their shape while turning tender. Firm apples work best, and mixing a tart and a sweet variety gives the most balanced flavor. An article on Ohio State University’s Buckeye Yard and Garden onLine suggests the same idea for baking: firm Granny Smith and Honeycrisp slices, with a smaller amount of softer varieties that break down a little.

Tips for a Pretty Apple Cake

• Slice just before arranging. If the slices wait, toss them with a squeeze of lemon juice so they don’t brown.
• Keep the slices thin. Thick slices stay firm and can sink into the batter.
• Don’t skip the sugar on top. It helps the apple edges caramelize lightly in the oven.
• No apricot jam? Use apple jelly, orange marmalade or warmed honey for the glaze.

Storage

Cover the cake and keep it at room temperature for 1 day, or in the refrigerator for up to 3 days; let it come back to room temperature before serving, or warm a slice for a few seconds in the microwave. The glaze keeps the apples from drying out, so the cake stays moist.

Frequently Asked Questions

Do I need to peel the apples?

No. The skin softens in the oven and gives the top its pretty red edges. If you prefer a softer texture, peel them; the cake will look paler but taste the same.

Can I bake it in a springform or cake pan?

Yes. A 9-inch (23 cm) springform or round cake pan works well. The batter will be a little deeper, so start checking at 40 minutes and expect up to 45 minutes.

Why did my apples sink?

Usually the slices were too thick or pressed too deep into the batter. Keep them thin and lay them on the surface, pressing just enough for them to stay in place.

Can I make it ahead?

Yes. Bake it the day before, glaze it while warm and keep it covered at room temperature. The flavor of the apples comes through even more the next day.

For more fall apple baking, try the air fryer apple cake, the flourless oatmeal apple cake or the apple puff pastry rings. If you have more apples to use up, the caramel apple crumble buns are a weekend favorite. Browse all of our dessert recipes for more ideas.

French Apple Cake

An easy one-bowl French apple cake: buttery vanilla batter topped with thin apple slices fanned in circles, baked until golden and brushed with apricot glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 9 slices

Course: Dessert

Cuisine: French

Calories: 270

Ingredients Method Notes

Ingredients

  

For the cake

• 1 1/4 cups all-purpose flour 155 g
• 1 1/2 tsp baking powder
• 1 pinch salt
• 2 large eggs room temperature
• 2/3 cup granulated sugar 130 g
• 7 tbsp unsalted butter 100 g, melted and slightly cooled
• 1/3 cup milk 80 ml
• 1 tsp vanilla extract or zest of 1/2 lemon

For the topping

• 3 medium apples firm, red-skinned
• 1 tbsp granulated sugar
• 3 tbsp apricot jam
• 1 tbsp water

Method

 

1. Heat the oven to 350°F (175°C). Butter and lightly flour a 10-inch (26 cm) glass pie dish or tart pan.
2. Quarter and core the apples, leaving the skin on, and cut them into thin slices, about 1/8 inch (3 mm) thick.
3. Whisk the eggs and sugar for 1 minute until pale. Whisk in the melted butter, milk and vanilla, then stir in the flour, baking powder and salt just until smooth.
4. Spread the batter in the dish. Press the apple slices lightly into the batter in overlapping circles, skin side up, and sprinkle with 1 tbsp sugar.
5. Bake for 35 to 40 minutes, until golden at the edges and a toothpick inserted between the apples comes out clean.
6. Warm the apricot jam with the water until runny and brush it over the hot cake.
7. Cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Apples: firm varieties such as Honeycrisp, Granny Smith, Gala or Pink Lady hold their shape best.

Pan: a 9-inch springform or cake pan also works; bake 40 to 45 minutes.

Glaze swaps: apple jelly, orange marmalade or warmed honey.

Storage: covered, 1 day at room temperature or up to 3 days in the refrigerator.

Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.