Parisian Apple Cake

There’s something wonderfully simple about a French apple cake. Parisian Apple Cake is tender rather than fluffy, lightly sweet, and filled with thin slices of apple that soften into the batter as it bakes.

The cake has a delicate vanilla flavor with buttery edges and just enough sweetness to let the apples shine. A splash of rum is traditional in many French-style apple cakes, but you can leave it out if you prefer.

It’s the sort of dessert that works equally well for an afternoon coffee, a weekend brunch, or a relaxed dinner with friends. Serve it slightly warm, at room temperature, or with a little crème fraîche on the side.

Why It Works

The batter is quite simple, but the generous amount of apple makes this cake special. Thinly sliced apples are folded through the batter rather than simply arranged on top, so every slice has plenty of soft fruit.

Using a mix of apples gives the cake more character. A firm, slightly tart apple keeps its shape while a sweeter variety becomes tender and almost jammy around the edges.

Don’t worry if the batter looks thick once the apples are added. The fruit releases moisture as it bakes, leaving you with a moist, tender crumb without making the cake heavy.

Ingredients You’ll Need

Apples

Use about 4 medium apples, preferably a mixture of sweet and tart varieties. Peel, core, and slice them thinly so they soften completely during baking.

Butter

Melted unsalted butter gives the cake its rich, delicate texture. Let it cool for a few minutes before adding it to the eggs.

Eggs And Sugar

Two large eggs provide structure, while granulated sugar adds sweetness and helps create a lightly golden crust.

Flour And Leavening

All-purpose flour works perfectly here. A small amount of baking powder gives the cake just enough lift without turning it into a fluffy sponge.

Milk, Vanilla, And Rum

A little whole milk keeps the batter tender. Vanilla adds warmth, while one tablespoon of dark rum gives the cake a subtle French bakery-style flavor. Brandy can be used instead.

How To Make Parisian Apple Cake

Prepare The Apples

Heat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper.

Peel and core the apples, then slice them about ⅛-inch thick. Keep the slices fairly uniform so they cook at the same rate.

Make The Batter

Whisk the eggs and sugar in a large bowl for about 1–2 minutes, until the mixture is smooth and slightly lighter in color.

Whisk in the melted butter, milk, vanilla, and rum. In a separate bowl, combine the flour, baking powder, and salt, then gradually stir the dry ingredients into the wet mixture.

The batter will be thick but smooth.

Add The Apples

Fold the sliced apples into the batter, making sure they’re evenly coated. Transfer everything to the prepared pan and gently spread it into an even layer.

Don’t press the apples down firmly. Just smooth the surface so the batter reaches the edges of the pan.

Bake Until Golden

Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

The cake should feel set in the middle, although it may still have a little softness from all those apples.

Let it cool in the pan for about 15 minutes before running a knife around the edge and transferring it to a rack.

FAQs

Can I Use A Different Size Pan?

Yes. An 8-inch round pan will produce a taller cake and may need a few extra minutes in the oven. A 9-inch pan gives you a slightly shallower cake with more golden edges.

Which Apples Are Best?

Firm apples that hold their shape are ideal. Granny Smith, Honeycrisp, Pink Lady, Braeburn, or Golden Delicious all work well.

Do I Have To Add Rum?

No. Simply replace it with an extra tablespoon of milk or apple juice. The cake will still have plenty of flavor from the apples and vanilla.

Why Is My Cake Still Moist In The Middle?

This cake is naturally moist because it contains a lot of apples. If the center is genuinely wet rather than simply soft, continue baking for 5–10 minutes and check again.

Can I Make It Ahead?

Absolutely. The flavor is actually lovely after it has rested for several hours. Bake it earlier in the day and serve it at room temperature.

Can I Use Applesauce Instead Of Apples?

Not in equal amounts. The sliced apples are a major part of the cake’s structure, so replacing them with applesauce would change the texture considerably.

Recipe Variations

Almond Apple Cake

Add ½ teaspoon almond extract and replace ¼ cup of the flour with finely ground almond flour for a subtle nutty flavor.

Cinnamon Apple Cake

Add 1 teaspoon ground cinnamon to the dry ingredients. A small pinch of nutmeg works nicely, too.

Apple And Pear Cake

Replace one of the apples with a firm pear. Choose one that’s ripe but still fairly firm so it doesn’t disappear into the batter.

Raisin Apple Cake

Fold in ⅓ cup of raisins along with the apples. Soaking them briefly in warm water or rum first keeps them plump.

Lemon Apple Cake

Add the finely grated zest of one lemon to the batter. The citrus brings a fresh contrast to the buttery apples.

Storage

Keep the cooled cake covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. Bring refrigerated slices to room temperature before serving, or warm individual pieces in the microwave for about 10–15 seconds.

What To Serve With Parisian Apple Cake

This cake is lovely on its own with coffee or tea, but a spoonful of lightly sweetened whipped cream or crème fraîche makes it feel more like dessert. For a colder-weather serving, try it slightly warm with a scoop of vanilla ice cream, or simply dust the top with powdered sugar just before serving. A drizzle of warm caramel sauce works beautifully too, although you really don’t need much—the apples already keep the cake moist and flavorful.

Let the cake cool before slicing so the crumb has time to set. If you’re serving it the next day, a quick 10-second warm-up brings back that freshly baked texture without drying it out.

For the prettiest slices, use a sharp serrated knife and cut straight through the apples rather than pressing down on the cake.

This Parisian Apple Cake is a simple, elegant dessert with tender apples tucked into a soft, buttery cake. Lightly sweet and delicately flavored, it’s perfect with a cup of coffee or tea and easy enough to make any day of the week.

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Ingredients

• 4 medium apples peeled, cored, and thinly sliced
• 1 cup 125 g all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• ½ cup 100 g granulated sugar
• ½ cup 120 ml whole milk
• ⅓ cup 75 g unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar for sprinkling
• Powdered sugar for serving (optional)

Instructions

Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Prepare the apples: Toss the sliced apples with the lemon juice and set them aside while you make the batter.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Make the batter: In a large bowl, whisk the eggs and sugar until smooth and slightly pale. Add the milk, melted butter, and vanilla, then whisk until combined.

Combine: Gradually add the dry ingredients to the wet ingredients, stirring just until you have a smooth batter. Don’t overmix.

Add the apples: Fold most of the sliced apples into the batter, making sure they’re evenly distributed. Pour the mixture into the prepared pan and arrange the remaining apple slices over the top.

Bake: Sprinkle the top with the remaining tablespoon of sugar. Bake for 45–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool further.

Serve: Dust with powdered sugar if desired. It’s delicious slightly warm, at room temperature, or chilled.

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