by Michelle
September 9, 2021
Jump to Recipe
4.52 (103 ratings)This phenomenal French Apple Cake is packed with apples and has a dense, creamy base with a cake-like top layer. It boasts a simple list of ingredients, no fancy equipment, and comes together easily. Guaranteed to be a fall favorite, this timeless recipe is beautifully rustic and tastes just as amazing as it looks.
Why You’re Going to Love It
This French apple cake has a dual texture going on – apples are nestled into a creamy, dense, custard-like bottom, while the top has a more traditional tender and airy cake texture.
The cake is not overly sweet but is bursting with fresh apple flavor and the sprinkling of powdered sugar on top is the perfect accompaniment.
Key Ingredient Notes
This cake has a very simple list of ingredients, but you may have questions about a few of them, so let’s tackle those first!
The Apples
Obviously, this is the star of the show and where nearly all of the flavor comes from! This recipe calls for Granny Smith apples, but you can also substitute similar baking varieties, such as:
- Jonagold
- Pink Lady
- Fuji
- Honeycrisp
- Braeburn
The apples should be peeled, cored, and sliced for this recipe (see slicing directions in the recipe below).
Calvados
If you aren’t familiar, Calvados in a French brandy typically made from apples or pears. We use a small amount of this to toss the apples in after they are par-cooked for some authentic flavor since traditional French apple cake is made with a more noticeable amount of rum.
If you don’t have Calvados, you can substitute the following:
- Apple brandy
- Pear brandy
- White rum
- Spiced rum
You can also make this French apple cake with no rum or alcohol of any kind; simply omit it from the recipe – no substitutions necessary.
Vegetable Oil
While I have not found this cake to be the least bit oily, some reviewers have mentioned that the finished cake has a bit of an oily consistency. If you have found that to be true, first, be sure you whisk together the wet ingredients well so you really emulsify the mixture. You can also try any of the following substitutions:
- Canola oil
- Safflower oil
- Substitute half of the oil with applesauce
- Substitute half of the oil with melted, cooled butter and the other half applesauce
How to Make French Apple Cake
The humble simplicity of this dessert is what drew me to it so many years ago. Simple ingredients, simple equipment, and a simple process. Let’s get to it!
- Prep the Pan: Preheat oven to 325 degrees F. Grease a 9-inch springform pan and place it on a foil-lined baking sheet.
- Par-Cook the Apples: Microwave the apples until they are pliable and slightly translucent, about 3 minutes (#1-2). Toss with Calvados and lemon juice and set aside (#3)
- Mix Together the Batter: In a small bowl, whisk together the dry ingredients (#4). In a medium bowl, whisk together the wet ingredients (#5). Add the dry ingredients to the wet ingredients and whisk to combine (#6). Set aside 1 cup of the batter.
- Create Custard Layer Batter: Add egg yolks to the remaining batter in the large bowl, then gently fold in the apples (#7). Transfer to the prepared pan and smooth into an even layer (#8).
- Create Cake Layer Batter: Whisk the remaining flour into the remaining batter in the small bowl, then spread in an even layer over the batter in the pan (#9-10). Sprinkle with the remaining granulated sugar.
- Bake and Cool: Bake until the center is set, about 1 hour 15 minutes. A toothpick should come out clean, or use an instant-read thermometer to bake to an internal temperature of 205 degrees F. Cool completely for 2 to 3 hours, then dust with powdered sugar and serve.
How to Serve It
The first time I made this, I enjoyed it plain, as I wanted to really have the apple flavor and both of the cake textures shine through, which was just phenomenal. The cake can be served warm, at room temperature, or chilled. Here are some topping ideas for you:
- Simple dusting of powdered sugar, per the recipe
- Topped with a scoop of vanilla ice cream
- Topped with a dollop of homemade whipped cream
- Drizzle with salted caramel sauce
Storage, Freezing, and Make-Ahead Instructions
- Storage: The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make-Ahead: The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
- Freezing: Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
If you’ve been craving apple recipes as I have, or if you’ve gone apple picking and are drowning in bushels of apples, this French apple cake is an incredibly easy recipe that’s full of flavor and impressive enough for company.
More Apple Cake Recipes:
- Jewish Apple Cake
- Salted Caramel Apple Cake
- Caramel Apple Bundt Cake
- Apple Bundt Cake with Cream Cheese Filling & Praline Frosting
If you make this French apple cake recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
French Apple Cake
Yield: 10 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 45 minutes mins
This easy French Apple Cake is packed with apples, has a dense, creamy base, and a cake-like top layer. A simple recipe perfect for company!
4.52 (103 ratings)
Ingredients
- 1½ pounds (680.39 g) Granny Smith apples, about 4 large apples, peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
- 1 tablespoon Calvados, apple brandy or white rum
- 1 teaspoon lemon juice
- 1 cup (125 g) + 2 tablespoons all-purpose flour, divided
- 1 cup (200 g) + 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 egg
- 2 egg yolks
- 1 cup (218 ml) vegetable oil
- 1 cup (244 ml) whole milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking spray. Place the prepared pan on a rimmed baking sheet lined with aluminum foil.
Place the apple slices into pie plate, cover with an inverted plate, and microwave until the apples are pliable and slightly translucent, about 3 minutes. Toss the apple slices with Calvados and lemon juice and let cool for 15 minutes.
In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt.
In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside.
Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges, gently pressing on the apples to create even, compact layer, and smooth surface.
Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated sugar evenly over the cake.
Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 1 hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.
Notes
- Equipment: 9-inch springform pan
- Apples: Granny Smith are recommended, but you can substitute any of the following: Jonagold, Pink Lady, Fuji, Honeycrisp, or Braeburn.
- Calvados: Substitute apple or pear brandy, white rum or spiced rum, or omit entirely.
- Oil: Substitute canola or safflower oil, half applesauce, or half butter half applesauce.
- Testing Doneness: Bake until a toothpick comes out clean or use an instant-read thermometer and bake to an internal temperature of 205 degrees F.
- Serving Suggestions: Dusting of powdered sugar, vanilla ice cream, whipped cream, or salted caramel sauce.
- Storage: The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make-Ahead: The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
- Freezing: Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
- Recipe from Cook’s Illustrated.
Nutritional values are based on one serving
Calories: 384kcal, Carbohydrates: 41g, Protein: 3g, Fat: 24g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 137mg, Potassium: 211mg, Fiber: 2g, Sugar: 28g, Vitamin A: 152IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American, French
Photography by Dee Frances.
153 Comments on “Classic French Apple Cake”
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Ana — Reply
I had followed some of her recipes and the results have been great. So i had high expectations of this cake and made it for my family for our 8th year anniversary. However it was a big disappointment. I didn’t read the reviews saying that there’s too much oil/fat and indeed there is. The result was a flat collapsed cake, too watery at the bottom, soggy and difficult to eat since the oil flavor was intense. I think there should be a serious review of this recipe after so many comments saying that the recipe is wrong. I checked other online websites and this is the only french apple cake containing this much oil, milk and eggs. The other recipes have a different ratio and the results seem to be better and more consistent.
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LISA SILBERT — Reply
Love this cake have been making it for several years, it is my most requested dessert!
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Kit — Reply
Too much oil in this recipe for my liking. You can see and taste grease. I definitely reduce the amount and add apple sauce or more milk instead of 1 cup of oil.
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Jean — Reply
I’ve made this several times and I’m making it for Christmas this year. It’s a hit! Everyone loves it!
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Elisabeth — Reply
This cake was a superb addition to our Thanksgiving Feast, 2022!
I’ve never made a cake like this before . . . So unique.
I microwaved the apples for double the time and they turned our perfectly. I also loved being able to take the temperature to test for doneness.
Thanks, Michele! Another great recipe! -
Necole Washington — Reply
I made this for Thanksgiving. It is delicious and my family loved it!
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Lynn — Reply
I canned some fresh apples from our trees and wondered if I could sub in those for fresh apples.
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Bernadette — Reply
Going to try this tomorrow
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Crystal — Reply
Followed the recipe exactly except only had avocado oil so I used what I had. I made sure to mix the wet ingredients since some reviewers said it seemed oily. I knew that since it was a recipe from atk it should turn out well… well… it exceeded my expectations by far! My family almost finished it in one night!
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Lisa — Reply
I love this recipe! It is my go to, easy to make with high approval rating and I never share how easy it is! I take every compliment and just enjoy the “ wow this is wonderful I can’t imagine how long this takes to make!” It is also a beautiful cake to look at!
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Christine — Reply
This cake is phenomenal! Packed with wonderful layers and texture! I used the 1/2 applesauce/ oil mixture, but next time would use the butter substitute instead of 1 full cup oil. I could still taste the oil, but not as much when the cake is refrigerated overnight. SO DELICIOUS!
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Miss Maureen Fox — Reply
Delicious and easy to make. I’ve made it twice and thoroughly enjoyed by all.
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RS — Reply
Didn’t see the stars! 5 from me after reducing the oil :)
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RS — Reply
So delicious and so pretty! Really enjoyed playing with this recipe – read other comments and saw people commented about the oil, so I reduced it to 1/3c avocado oil and it came out perfect :) thank you!
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Barbara P — Reply
I’ve made this recipe twice now and substituted Bob’s 1 for 1 flour so the cake is gluten free. I added cinnamon to the apple mixture and then sprinkled sugar mixed with cinnamon on the top. It is “too die for” delicious. One of the best desserts I have made lately. This will become a regular. Thank you for sharing this ❤️
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Siri Zwemke — Reply
Easy to make, and beautiful presentation. But I thought the taste was a bit boring and bland. I think I would have added some spice maybe, or used several different kinds of apples. It needs a little pzazz I think.
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EMOJONG DENIS — Reply
Wow
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Debbie S. — Reply
It looks like your pan is lined with baking paper?
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Karen — Reply
This is my favorite way to eat apples! Will have to try this version very soon. I love so many of your recipes. Family favorite is the Italian Wedding Soup. Thank you for sharing all your recipes and tips.
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Brenda — Reply
Totally on board with using an instant read thermometer to know when the cake is done.
I do plenty of baking and SO many times, using the “toothpick method” I’ve ended up with an underbaked product. I feel in this day and age, we should move beyond the toothpick as the sole tool to check for doneness.
I’d love to see more baker/bloggers follow suit and provide us with finished temperature readings. -
CarolWC — Reply
This is something I definitely want to try when it gets a little cooler here in the South.
I noticed in the photo that you lined your springform pan with parchment paper, but saw no mention of it in either the description or the recipe. Do you recommend using parchment, and if so, do you grease it?
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Erica PM — Reply
I luv this recipe been using it for years. Just went back to search for it. I usually add lemon zest since juicing a lemon anyways and i switch up the oil with butter ratio sometimes but it’s always good either way. I like sunflower oil since it’s healthy
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Julia Arnold — Reply
I received pears for Christmas. Can I use them instead of apples?
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Michelle — Reply
Yes, absolutely!
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Jun — Reply
Yummy, BUT I made some changes because of other comments. Did not use 1 cup oil but subbed 1 stick of butter instead. Next time I will decrease the butter to 1/2 stick and the milk to 3/4 cup. Still, the cake was so delicious that my husband got mad when I wanted to bring our neighbor a slice. Definitely a keeper! (Cake and husband 😄)
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Dianne — Reply
Do not use a full cup of oil!! Way too much and gives the cake a very oily taste. I would use 1 stick of butter, browned . Instead and may increase the flour. Very disappointed. My fault I should have followed my gut that told me all that oil is not good and also read the reviews. Very disappointed in the result for this cake.
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Celeste — Reply
Fantastic recipe! First try at this kind of cake and while whipped cream or vanilla ice cream would be a nice addition, this cake doesn’t need it. I share pictures of it on Facebook and linked to your recipe. My dear friend Desiree is making it now!
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John — Reply
I absolutely love this recipe! I’ve used affordable cognac in place of the pricey Calvados, and the result is every bit as good. Cook’s Illustrated used to have a video on YouTube of them making this cake they developed, but I’ve lost the link. Anyway, it’s so simple to make, the video isn’t really necessary, but it is interesting to hear the process they went through to develop this cake.
Thanks for reprinting this recipe! -
Stan — Reply
Great recipe! I used gala apples and caster sugar as I didn’t have granulated. Also used dark rum. The result was fantastic and no issues with oil as described by some.
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Mel — Reply
Have made this a few times, fantastic, hubbie loves it!! Mine is always a dark cake not light and yellow like yours, tastes fab! Have you or anyone tried this recipe in individual bundt tins? Think it might be nice for a gathering coming up…….. any thoughts? 😍
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Yelena — Reply
Please, give me an advise. I made this cake, and it’s delicious but batter was too liqudy and was sipping through a springform. I verified all ingredients several times and followed the recipe precisely. So, is this recipe correct?! Perhaps, there is not enough flour or too much oil/ milk. Otherwise, please, let me know why pouring the batter into the spring form made such a mess. Thank you!
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Karen — Reply
Love,love this cake. Will definitely add to my favorites. Delicious and easy.
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Janet — Reply
Oh my goodness, this is the best apple cake I have ever eaten! Koodos to you. Not only is it light, but it is simply great.
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Viola — Reply
I made the recipe as written and it was perfect! My cake came out looking exactly like your photos. I took mine out of the oven after 55 minutes or so because it looked done, but I typically have to adjust cooking times for my oven. Wonderful recipe. I’ll be making this recipe again for thanksgiving!
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Megan — Reply
I made this yesterday. It is quite tasty, but mine was also swimming in oil, as many other have also noted. I will try making it again and cut back on the oil. I see one comment where someone accidentally left all the oil out of it so I’m confident that reducing oil won’t result in a dry cake…
I wonder how/why some people don’t experience the greasy cake result if following the same recipe? -
phuong mai — Reply
I baked it yesterday, follow exactly every step and it came out perfect as the picture. My guest love it! and myself I love it more than the apple pie. I’m going to make it for thanks giving from now on instead. It’s very light, not too sweet and the apple were soft and flavorful.
Thank you Michelle -
Katarina — Reply
This cake is delicious. One of my favorite apple cake recipes!
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Julie — Reply
Sweet baby Jesus this recipe is divine! I used brandy since that is what I had, and added a little nutmeg and cardamom. I am so impressed! Will definitely make again, its a keeper!
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Katie Siuda — Reply
Have you tried freezing it yet?
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Michelle — Reply
Hi Katie, No I have never tried to freeze this cake.
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Debb — Reply
I’m going to make a few of these for a Salvation Army bake sale fund raiser. I’ll let you know how they freeze since I bake for three weeks before the event.
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Joaquin Lubkowitz — Reply
I made it. Taste is wonderful but the recipee needs review because after the cake is baked oil leaks out of the cake about 4-5 tablespoons
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Joaquin Lubkowitz — Reply
I have made this cake twice. It has good taste but there is always a poodle of oil at the bottom of the sheet pan. If you transfer the springform pan to cooling rack then I have 1-3 tablespoons of oil.. Do not know how to solve the excess oil that leaks out of the form.
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Marilu — Reply
I have made this recipe 3 times now and changed some things the last time. The first two times I used the oil, baking sugar, and opened baking powder. The result was tasty but too oily and flat. This week I baked it with melted just to melting butter, regular granulated sugar and fresh baking powder. Texture and flavor as well as appearance all improved greatly. This is a favorite of my Friday night crowd! Crowd pleaser!
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Nadia Himmelstein — Reply
I am going to try this recipe and for what i have seen and heard i will not have to moan all night of how bad the cake recipe was but i will be happy and look forword to baking another cake the next day.
I was thinking that you could just put apples on top of the batter instead or put half the batter in the baking pan and put half the apples on top and the rest of the batter on top with the rest of the apples but you might have to cut more apples to do that.
If you have any other ideas of how to make the recipe a bit different please comment so that i can try it out or if you have any thought about my ideas.
:):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):) -
Bronwyn — Reply
Thank you for this amazing recipe! It came out perfectly. A new favorite in our household!
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Bronwyn — Reply
Made your gorgeous French apple cake. Cake out beautifully and tasted delicious. My sides came out darker than yours but I used butter rather than spray and cook so not sure if that made a difference? Thank you for this recipe! Just a question: Should I store the cake in the fridge or at room temperature?
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Michelle — Reply
I’m so glad you enjoyed the cake! I stored this at room temperature.
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Julie — Reply
This is delicious.
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rosmarie — Reply
I thing is very easy to do , and is the best apple pie .
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Julia — Reply
Really enjoyed the results of this recipe! It’s quite yummy. I didn’t have the apple brandy and substituted apple cider vinegar, which appears to have worked fine. My springform pan leaked a bit, but the resulting crusty leftover on the underlying foil covered pan was actually quite good! I’ll definitely make this again.
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Kathleen Lally — Reply
I chose this because, while I wanted to make something special for Christmas, I didn’t feel like exerting a ton of energy on it. This was a win/win! It was very easy to throw together and it looked very fancy. It tasted incredible, too. It was a big hit! I’ll be making this again, that’s for sure. Thanks!
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Bobbie — Reply
Excellent recipe. Came out exactly like the picture, very first time I tried it. Tasted delicious — not too sweet, not gloppy at all… great texture and taste. I was worried it wouldn’t be sweet enough so I accompanied it with caramel sauce on the slide. People added a little bit on their plates to but it really didn’t need anything extra. Nice cake to bring to a dinner party, as I did!
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Eileen — Reply
This recipe calls for way too much oil. I would try with 1/2 c. oil.
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Lisa — Reply
What’s is a rimmed baking sheet please? Is the cake pan lined with the aluminium foil?
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Michelle — Reply
Hi Lisa, A rimmed baking sheet is a baking sheet with a lip around the edge, so liquid wouldn’t spill off of it. A standard half sheet pan or jelly roll pan is rimmed. And yes, you should line the rimmed pan with foil.
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Mocha — Reply
Thank you for a recipe that uses lots of apples. I think it is a bit oily; next time I will reduce the amount asked for. I love that it is not sweet. Thanks
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NCDee — Reply
I made this today and by mistake left out the oil completely. I realized it when it had been in the oven for five minutes and there was nothing I could do. I went online and googled “I forgot to put the oil in the cake batter” and was reassured to find lots of discussions and lots of comments from bakers who said they never put oil in their cake batters. So I just baked it for the recommended time and hoped for the best. It turned out FANTASTIC! I told my friend about the mistake and after tasting it she said it didn’t need any oil. I guess with two pounds of apples, a cup of whole milk and three egg yolks, it had enough moisture to bind it together. And think of the calories I saved! I just wanted you to know that the oil may indeed be optional because the apples and custard made it super moist and tasty. I will definitely make this again and leave out the oil.
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Annie — Reply
Wow! I just made this, with a couple revisions. Oh. My. Gosh. It should be illegal to eat something this delicious. I had rhubarb to use up, so I actually did this with half rhubarb, half apple slices. I also did it in my cast iron skillet. It’s so perfect. Thank you sooo much for this recipe – it was the highlight of my weekend!
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Denise Tullis — Reply
Delicious! Didn’t have rum, used Amaretto liqueur!Perfect! ! Will definitely make again.
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Julia — Reply
“Amaretto Liqueur” what a great idea! I’ll try that next time! Thanks for mentioning that!
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Peggy Carr — Reply
Can you freeze this cake?
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Michelle — Reply
Hi Peggy, I haven’t tried freezing this particular cake, so I couldn’t say for sure how well it maintains its taste and texture after thawing.
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Mary — Reply
Delicious, done this cake twice, both time well received by family and friends, the changes Idid was to cut the sugar by half, and I use Skim milk . It came out beautifully, and tastes great. Thank you for sharing this recipe.
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Pearl — Reply
Close to being awful. Like was literally puddled on the bottom of cake. I want to try recipe again – cut back on the oil (full cup!!!)? Use half oil, half melted butter. I’ve seen lots of reviews of this recipe through Test Kitchen site – same complaints about the oil…
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Shelagh — Reply
Baked last night. Seemed to be a bit heavy on the oil – can it be cut back or perhaps use part butter and part oil?
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Lori — Reply
Made this for my parents, with a couple of slight changes. It is delicious!!! First of all made it gluten free (I’m celiac)Used 2 granny Smith and 2 royal gala apples, used 1/2 cup each of brown & white sugar, added pumpkin pie spice to the base cake batter, subbed spiced rum for Apple brandy & cashew milk for milk, sprinkled top with cinnamon and sugar before baking. My father was asking me to make it again before it was even gone!?
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Claudia — Reply
This apple cake is fantastic! Rave reviews from my family that are not easily impressed! I’m from Germany and German cakes are much much different than most American cakes. This one is very close to what I grew up with and something my grandma would have made! So glad I came across this recipe!
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Rachael — Reply
ABSOLUTELY FANTASTIC!! RECEIVED RAVE REVIEWS!! Oh my gosh, I cannot say enough great things about this phenomenal dessert. Ok, where to start? First, I lined the pan with parchment. I think this lead to the bottom not being crispy, I won’t do that again. I exchanged the alcohol for butter extract. Came out great! I followed the rest of the recipe to the letter. As far as making it goes, there are a few steps, but it is not difficult to make. There are reviews about the last (reserved) cup “sinking in” or not seeming to be “enough” or other such comments – but it is supposed to be like that. Just pour it over the top as evenly as possible and you are good to go. This is the layer that is your cake layer. You need this layer. So – the final product. DREAMY!! One taster compared the flavor and mouth feel to creme brulee. You have the crispy, flaky exterior, then a cake layer, then a custard layer, then the fresh apples. Heaven! To top it all off – it is gorgeous (Facebook photos!). It is truly an impressive dessert all around. Those who I served it to could not stop raving about it. I bake all the time, and this has risen to one of my favorite recipes, if not the favorite. It is that good. So, stop reading and make it!
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Donna — Reply
I tried making this cake last week. It was an utter disaster! I baked it an hour, checked for doneness. Using a cake tester, it seemed done. When I cut into it after an hour, it was a gooey mess and tasted of oil.
Any idea what I did wrong? I checked my pan size, oven temperature, etc. It seems a lot of your readers have had success with this recipe. Any suggestions?
Thanks,
Donna-
Michelle — Reply
See AlsoBest Apples to Bake WithHi Donna, I’m sorry you didn’t enjoy this cake. If you didn’t make any substitutions or modifications, I’m not sure why it wouldn’t turn out :(
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Phoebe — Reply
I was wondering if I could use a normal 9-inch pan instead of the spring form? My 9-inch spring form deformed and I only have 10-inch one, but I decided not to use the 10-inch since I think the cake would turn out too flat? Thanks in advance! :)
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Michelle — Reply
Hi Phoebe, You could, it just might be difficult to turn it out, but it should work.
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Kathleen Lally —
I “lent” my 9″ springform pan to my son and didn’t remember this until it came time to make this. I used a regular 9″ cake pan with parchment paper, and also made a sling out of parchment (two crossing strips under the parchment that touches the cake). I think that’s about the only way to take it out of a regular pan, but it worked! It looked just like the photo, too.
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Kelsey — Reply
I found it difficult to get the reserved batter to form a layer on top of the cake. It seemed like it just wanted to sink in. If I make it again, I would just combine everything in one step. Maybe not as elegant, but it would save a few steps and some frustration.
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Emily — Reply
help, I usually have great outcomes using your recipes and with this one, I have no idea what I did wrong as I followed the recipe but my cake did not turn out like most of the comments here. It looks very similar to yours, but it was very wet. I baked it for exactly 1 hour and 15 minutes and a toothpick seemed to come out with ease. I kept it in the pan on a wire rack for over 2 hours to cool before I took it out of the spring-form pan. Also it wasn’t really sweet but at least if the texture was more desireable this wouldn’t have been that much of an issue. do you have any idea why mine turned out like this? P.s. the batter was so delicious and i thought this cake would be too, i was so disappointed :(
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Emily — Reply
I meant my toothpick seemed to come out clean :)
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Michelle — Reply
Hi Emily, I’m so sorry that this didn’t turn out for you! Without having made any substitutions or modifications, I’m really stumped as to why the texture would be off :(
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SharonK — Reply
I made several of these cakes to serve at a Wedding Rehearsal Dinner. I had made a fairly rich meal and this was the perfect ending …. not an over-the-top fancy dessert, but impressive enough, refreshing and not too sweet!! Thanks for a great recipe!!
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Lucille — Reply
This cake was easy to make and delicious
I already have plans to make it again -
gail — Reply
I was so looking forward to this beautiful cake. I got all the exact ingredients and was ready to go until I realized I needed a spring form pan, so the next day I went to William Sonoma and bought one ($50.00) and proceeded to make the cake. It leaked out all over the cookie sheet and bottom of pan. I ended up with sort of a tart and not much cake batter. I tried again today and put foil all around the bottom of spring form pan around the bottom edge but it still managed to leak out. Anyone else have this problem? Maybe I should use a regular pan?
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Annie — Reply
You don’t need to use a spring form for this. I used a cast iron skillet and it was probably the best thing I’ve eaten all month!
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Patricia — Reply
I made this and it is just as described above – easy, delicious, great presentation. Many thanks!
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Cheryl — Reply
Making this for Thanksgiving. Just put the cake in the oven. Noticed that the spring form pan leaked when I put the batter in. Hoping it’s not the oil. Looking forward to the serving the cake tomorrow.
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Pat — Reply
Can it be frozen?
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Michelle — Reply
Hi Pat, I have not tried it, I’m not sure how it might affect the texture.
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QL7 — Reply
Yes, this is a marvelous cake. My main issue with this, I hope you all are reading, is the proper preparation of the springform pan. I recommend viewing a couple of youtube videos re: leak proofing them. I guess I learned my lesson!
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Caro — Reply
I just made it for tea time…what can I say: It is sooo delicious. The taste of the apples is perfect, not too much just right and you have a custard center. I took a little bit less oil and sugar, since I used the sweet apples from my garden and I will make it again for guests. Thank you :)
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Amanda G — Reply
I made this tonight. Oh. My. God. It is the most beautiful cake. Crispy bottom and edges with a creamy almost custardy layer of apples and a fluffy moist cake top. And btw, it is not too sweet at all! This is going into my cooking repertoire immediately. Thank you so much for posting this!
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Diana A. — Reply
This recipe is just great. I tried it today and the cake turned out just like the picture! Thanks for posting it.
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David B Teague — Reply
I would really prefer to make 3 or 4 servings, as 8 to 10 is wayy too much for just us two old folks. Would you give us some idea about what parts of the recipe should not be reduced by say 1/3 for 3 servings. I might use about 1/3 C each of flour and sugar, 1/2 lb apples, but some of the recipe items can’t be cut by the same fraction. Please advise how to do this.
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lil — Reply
I made this today it is wonderful , having a dinner party since I have other desserts to make can I make this the day before,should I put his in the refrigerator
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Michelle — Reply
No, no need to refrigerate this.
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B Delyon — Reply
I followed the recipe to the letter -but the cake has an oily texture and feel to it. What could I have done wrong?
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Michelle — Reply
Oh no! I’m not sure, mine was not oily at all.
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michele sanderson — Reply
do you have to use whole milk? and has anyone tried using apple sauce instead of the oil. i substitute it a lot in baking ….i only have 1 percent milk too
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Michelle — Reply
Hi Michele, I would definitely use whole milk, as the fat content is important. I have not used the applesauce instead of oil.
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ibtisam — Reply
hi
when you say apple cider can be substituted for the alcohol, do you mean Apple cider vinegar?
I don’t do alcohol so can I use the apple cider vinegar? or would it be safer to just omit the alcohol?thanks
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Michelle — Reply
No, definitely do not use apple cider vinegar… you should use regular apple cider (like, the drink). Otherwise, you can just omit the alcohol.
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Peg — Reply
Based on all the reviews, here is a summary of substitutions that people liked as well as some other thoughts.
Some substitutions for ingredients that work.1 stick of melted butter instead of oil
Apple cider instead of Calvados
Add pumpkin pie spice or cinnamon
Top with brown sugar instead of powdered sugar.
Top with cinnamon sugar
Flavor whipped cream topping, if using, with cinnamon and Calvados or Apple CiderWondering how roasted apples might work in this. Roasting would intensify the apple flavor.
Wondering if you could top this with a blend of toasted pecan pieces, butter and brown sugar.
Leaving the peel on the apple for color won’t work since cooking them in any way fades the peeling color.
Wondering if you could alternate apple slice with pear slices.
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Michelle — Reply
Hi Peg, Thanks for the summary! I think roasting would work as long as you don’t let the slices get too soft, per my response to another commenter above. That topping sounds delicious, let me know if it works!
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Peg — Reply
Was wondering if roasting the apple slices for a bit would be a good idea. I know roasting would intensify the apple flavor.
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Deb — Reply
I don’t have a springform pan…can I just use a pie plate?
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Michelle — Reply
Hi Deb, This will not work in a pie plate. If you don’t have a springform pan, then I would use a 9-inch round cake pan.
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Karen — Reply
This looks delicious and I would love to try it. However I cannot pin this recipe using your pin button. Is it just me or is it not working? I always pin to my Pinterest board or else I will forget about a recipe.
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Michelle — Reply
Hi Karen, I used the Pin button earlier and did not have any issues, maybe try again?
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Jenna Berry — Reply
I’m a recovering alcoholic (celebrated 2 years sober in July!), what would you recommend I use instead of the brandy?
Thanks!!
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Michelle — Reply
Hi Jenna, First of all, congratulations! You can use apple cider, or simply omit it. Enjoy the cake!
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Jenna Berry —
Thank you!!
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RACHEL — Reply
I have so many apples can’t wait to use them up on this recipe
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Sarah — Reply
Michelle! I made this earlier this week and it was delicious! Since I didn’t want to eat the entire thing on my own….I shared it with my co-workers! Rave reviews…of course!!! This recipe reminds me a bit of the Apple Ladies cake that Patricia Wells has in her Paris cookbook. Your recipe is definitely one I will make again and again! As usual….you are a genius and I am in awe of you!!!!!
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Rachel Heffington — Reply
Wow, Michelle! This looks AMAZING. I love things that look just as pretty as they sound. Also, I’m entirely envious of your ability to cut things neatly and remove them equally well. I should never cut cake at weddings. XD
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Leah Helms — Reply
I made this last night. After reading a few other recipes I made this one but subed the oil for 1stick of melted butter. Came out great with a yummy buttery flavor and not greasy. I will make it again.
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Ranjana — Reply
I made this today and it was simply delicious. Thank you so much for the lovely recipe. Loved every bite of it!
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Erin — Reply
Did anyone else have issues with this cake being entirely too greasy? I used the full cup of oil as the recipe instructs – the result was a VERY moist cake that actually leaked about 1/4 cup of oil that had drained from the bottom of the cake on the front seat of my car when I brought it over to my mom’s house for dinner last night! We all agreed it had a delicious flavor, but next time I think I’ll knock the oil back by half.
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B Delyon — Reply
I saw your comment after I also posted about the oily consistency of my cake. I have to admit I added about an extra Tbsp of flour because of the amount of oil. And the cake looked great, but was oily to the touch and had an oily “mouth feel” also. I think I would use 2/3 cup of oil next time. Also, I used canola oil, so that shouldn’t have been the issue.
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Angela — Reply
Another home run! I made this yesterday and it was amazing! I made a few alterations that I thought I’d pass along– first, I replied to Michelle two comments up regarding her question about apples- I am not a granny smith fan, so I used honey crisp instead. The flavor was great! Also- I just moved last weekend and was very alarmed to discover that my white sugar did not survive the move! I didn’t feel like running back to the store and had brown sugar on hand and WOW! I think it was a perfect compliment to the apples. I also added a teaspoon of cinnamon to the batter and half a teaspoon of pumpkin pie spice because I wanted the cake layer to have all of the flavors of Fall. My family gobbled this up and compared it to French toast with apples. Just thought I’d share :) Thanks for another great recipe!
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Ohmydish — Reply
Just what I was looking for! Thanks :)
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Michelle — Reply
Does anyone know if I can substitute honey crisp apples as I only have two granny smith apples on hand? Thank you!!!
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Angela — Reply
Hi Michelle– I made this yesterday and I used honey crisp apples! The flavor was great!!! I think any variety would work.
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Michelle —
Thanks Angela, I really appreciate the reply!!! Can’t wait to make it!
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Jess — Reply
I made this yesterday for a party and it was a stunner! Even people who normally don’t like desserts came back for seconds. I served it with whipped cream that had calvados and cinnamon added in and I think that took the cake to the next level!
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Cassie — Reply
2nd- i need to soften the apples without a microwave
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Michelle — Reply
Hi Cassie, You can do it on the stovetop for sure. I believe someone else commented above about how they did without a microwave, as well.
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Erin — Reply
How do you suggest to soften the apples without a microwave?
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Michelle — Reply
Hi Erin, You can do it on the stovetop for sure. I believe someone else commented above about how they did without a microwave, as well.
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Michelle — Reply
This looks like something my mama would have loved. She passed away last week but I want to make for family in her honor. One little snag, I am short granny smiths. I have two, can I avoid a trip to the store and make up the difference with honey crisp apples? Thank you!
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Michelle — Reply
Oh Michelle, my sympathies to you and your family. I’m so sorry for your loss. Yes, you could do this with that mix of apples. I hope the cake helps to comfort you in some way.
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Sally — Reply
Saw this recipe and had to make it right away since it just so happened that I had a bowl full of Granny Smith apples on my table that were begging for attention. Although I had to make a substitution of Amaretto instead of Apple Brandy, I was certainly thrilled with the outcome. What a beautiful cake that is not too sweet or heavy tasting. I did not add powdered sugar on top, but sprinkled it with cinnamon instead. Very soon I will be making this again for guest. Thank you for sharing this wonderful recipe. It is a new family favorite.
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Michelle — Reply
Hi Sally, I’m so glad you enjoyed it as much as we did!
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LeeYong — Reply
Look the look of this cake! Can you replace the milk with another liquid besides whole milk??? thank you!
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Michelle — Reply
Hi Lee, I’m not sure what type of liquid you’d like to use or why you can’t use milk, but whole milk is definitely preferred due to the amount of fat it adds to the cake.
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Brenda —
Michelle……..Trying to avoid a trip to the store. I have whole milk yogurt sitting in my fridge right now along with approx. 5 lbs of fresh apples from my local orchard. Can I use whole milk yogurt in place of milk? If so, cup for cup?
I also have 1% milk and keep half and half on hand for coffee.
Maybe I could blend milk w/half and half…..?? Or do you think the whole milk yogurt is a better option.
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Michelle —
Hi Brenda, Definitely the 1% with half and half would be the preferred substitution. Enjoy!
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Riz @ Chocolates & Chai — Reply
This makes me wish I wasn’t allergic to apples.
Riz
ChocolatesAndChai.com -
Rachel @ Simple Seasonal — Reply
I love how dense and full of apples this cake looks!
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Maria — Reply
Look forward to making this cake! One question – can you suggest an alternative for those of us without a microwave?:)
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Michelle — Reply
Hi Maria, I think you could gently cook these on the stove top, covered, but you don’t want to boil them and make sure they are not cooked so much that they are breaking down.
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Vanessa —
I just made this yesterday and I too do not have a microwave. I cooked them gently on the stove top in a pan with a plate inverted over top. I added around a 1/4 C water and drained this off after, before adding the alcohol. It was perfect. My new favourite cake. I blogged it today, linking to your site. THANK YOU!
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Grace —
Hi Vanessa,
How long did you cook on the stove? I ask because that would probably be the way I would handle that procedure.
Thanks
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Barbara — Reply
I have to ask. Who eats all of the desserts that you make? If I had all of those delicious desserts sitting there looking at me I would eat them and be as big as my house:-)
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Michelle — Reply
Hi Barbara, Since we have our families over for dinner every Sunday, I save the “big” desserts like cakes to serve then so that there are a lot of people to eat it :) As for things like cookies, brownies, etc… I always bring those out on Sundays, as well, and a lot of times freeze leftovers for a rainy day :)
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Mirtha — Reply
Oh my! This sounds and looks delicious. I have to put a small dinner party together for this Saturday and this may be the perfect dessert to serve. Thanks!
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Jiselle — Reply
This cake sounds delicious! I’ll be going apple picking soon and I can wait to try this!
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Noreen — Reply
This cake is delicious! I saw Chris Kimball make it on America’s Test Kitchen/Cook’s Illustrated and had to make it. Family and friends go crazy! Very simple to make and the textures and flavors are wonderful. I use regular brandy or clear rum. It’s so impressive and a beautiful cake. It’s one of my top 3 desserts to serve!
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Michelle — Reply
Boy! does this look delicious! Apple brandy is not something I have in my pantry and not something I really use at all. I am assuming that in this recipe it just adds to the apple flavor, and isn’t something that is necessary for the success of the recipe’s final product. Is that a correct assumption? If so, do you think apple cider would work? Would I need to use the same amount of cider as Calvados? I think I might see a French Apple Cake coming on for the weekend ;)
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Michelle — Reply
Hi Michelle, Yes, you are correct! Apple cider would be just fine, and yes, use the same amount. Enjoy!
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viv — Reply
Why not it a “little nip” at e liquor……..that’s what I do.
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Laura Dembowski — Reply
This is such a great looking cake. The custard texture sounds so comforting.
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Amelia Navarre — Reply
This looks amazing!
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Katrina @ Warm Vanilla Sugar — Reply
So many yummy apples packed into one cake! I love this!
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Bella B — Reply
My dad loves apple deserts. I must try this for him. It is the Canadian Thanksgiving this weekend, so it would be a great holiday desert.
xoxoBella | http://xoxobella.com
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Ann S — Reply
I made this last night.. It was really really good. i did not have vegetable oil so i substituted coconut oil. I served it to company and their comment was ” this could have come from a gourmet end restaurant.” I will be making this again.,
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