Go Back
Homemade French apple cake in a glass pie dish, thin red-skinned apple slices fanned in circles on top with a shiny apricot glaze, one slice cut

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
Cook Time 40 minutes
Total Time 1 hour
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.