thank you!! If I had a restaurant, this French apple cake would definitely be a “dessert of the day” throughout the autumn season. Doesn’t even need ice cream (although ice cream can never hurt). I will make one more time and will double the recipe and add cinnamon. 2 days and it was gone . If not, I do think you could get away with a 9 x 13-inch pan. Once made let sit for a good 30 min. My children are gf/df due to allergies and are limited in truly tasty dessert options, this was perfect and a great and easy way for me to use fresh picked apples! I’m baking a double batch for Easter and thought I might try some blueberries in one of them (instead of, not in addition to the apple)… thoughts? My husband and I loved this cake. Can I double this amount for a large Rosh Hashanah gathering? I don’t have and don’t want to purchase just for this cake. Merci! Can I substitute rum with either of them? Like so many French home baking recipes, it is the essence of simplicity. It’s difficult to time this when preparing a whole dinner so I was wondering if I could make the batter ahead of time and leave it in the fridge until I was ready to bake it. I didn’t have dark rum . Since we are gluten free, I used my usual flour blend. I am a French Homecook, Photographer & Creator of Pardon your French. I’m not an apple fan but done this way is fabulous. This is a great and delicious compromise. Here are some great tips for baking at high altitude. Yes those are all correct. Do you know if the recipe would work well with whole wheat flour or 1/2 white and 1/2 whole wheat flour? Rave reviews! For my European friends, I make the regular recipe. Was a great hit, didn’t last long at all! You don’t need a fancy mixer, just a few bowls and a 9 inch cake pan. Thanks as always for your marvelous recipes. Everyone enjoyed it. In fact, it’s probably about 1″ thick. Thanks, Jenn. Would I still use a Springform pan? Made this again for a dinner party along with your beetroot salad as a starter. OMG. As good as the french rustic apple tart. I only have spiced rum, which I think might be nice. Great — thanks. I will add that I did taste a little bit of the edges as I transferred the partially cooked batter from the springform pans into a bundt cake pan. I substitute rum with apple juice (I use 7-8 table spoons of freshly squeezed apple juice). Hi Eileen, I’ve only made this with fresh apples, but I suspect it would work with frozen apples as well. Thank you. Hi Joe, this isn’t a high-rising cake. So simple to make and I think you could easily play with some different flavourings to change things up. That was the best part! Hope that helps! Wonderful! Hi Sharon! Plain and simple. I made your French Apple Cake yesterday. I actually check each step and ingredient off as I do them. Since I like lot’s of fruit in my cakes, I used 3 cups of chopped apples for this recipe. So I think of myself as a tough judge and this cake was AMAZING. Thank you so much. Will it still be fresh enough? I guess because it’s too cold inside the kitchen, I had trouble creaming the sugar and butter. So simple & perfect! Hi Nadia, I’d let it cool in the tin. Family loved it. It is a simple, honest and timeless recipe that I think all French lovers should have in their repertoire. This is an amazing cake! It was a big hit. ❤️. Will definitely be making again. Will let you know the outcome. Loved this simple, but delicious apple cake. Is there a nonalcoholic alternative I could use instead of the rum? I think we finished this cake overnight. I added a bit of cinnamon (of which I am a big fan), but I should have added more as I did find the cake a little bland the first time I tasted it the day I baked it (I forgot to sift icing sugar over it, but then discovered I didn’t have any anyway!). Sprinkle with 1 tablespoon of granulated sugar. Didn’t have 2 apples so made with 1 apple and 1 pear- absolutely delicious! I also sprinkled the top with turbinado sugar before putting it in the oven. I made this previously with the apples and light rum as I did not have dark and it was amazing. I made this French Apple Cake modifying to gluten free flours and it was delicious. I have made this cake precisely as written several dozen times over the last few years and it is so very delicious. No need to refrigerate, Kay. I will make this again. This recipe sounds light and delicious and easy! I used brandy as I did not have rum. I highly recommend this recipe. Sure Suzanne, that’ll work. For the record, my husband loved it. The first time I made this I accidently only used one apple, a very large honey crisp. I made the French Apple cake and it turned out fantastic! Hi Cynthia, While I think it’s possible, it may get a little gummy in the middle. Hi Linda, they should be pretty tender. nutrition-modal. Normally, my husband doesn’t eat dessert, but he’s been nibbling constantly! Also I didn’t have a springform pan but I used my 8in pan with parchment paper and it came out perfectly! I just use bourbon instead of rum. I often shy away from recipes that include alcohol because I understand that it is an important factor to the overall results. Can you also tell me if substituting superfine for regular sugar generally works for most recipes? Thank you! Should it be cooled in pan? Loved the apple cake, so simple and delish. All of your recipes have changed my life – now it appears to my husband that I can cook. Hi Jenn I love this cake and have baked it many times. Thank you for not hiding “a little something”. Would this be okay to use in your French Apple Cake? Usually start at breakfast! Looks exactly like your photos! Sorry. The cake is very elegant visually and lives up to its eye candy tease with a grown up taste and perfect texture. 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