French Apple Cake: A Taste of Autumn Elegance
After a fall trip to BC's Okanagan, I came home with 10 pounds of freshly picked, locally grown apples and one very happy heart. The abundance of apples meant I had the perfect excuse to dive headfirst into all kinds of apple recipes. Of all the delicious things I made, this French Apple Cake from Once Upon a Chef with Jenn Segal quickly became a standout favourite.
What I love about this recipe is how deceptively simple it is to make. With just a few basic ingredients and a little French flair, it transforms into something truly special. The secret? A splash of dark rum. Now, I’ll admit—I’m not usually a fan of recipes with an alcohol kick, but in this case, the rum is a game-changer. It adds a subtle, sophisticated warmth that elevates the cake from everyday to elegant.
The result is a dessert that feels wonderfully grown-up and indulgent. The apples stay tender and juicy, the cake itself is moist and buttery, and the rum gives it a depth of flavor that makes every bite memorable. Whether you’re enjoying it as a cozy treat on a crisp autumn day or serving it as the centerpiece of a dinner party, this cake delivers.
For me, this French Apple Cake isn’t just a recipe—it’s a way to celebrate the season, the harvest, and the simple pleasure of baking something truly delicious.
Give it a try, and let it bring a little taste of autumn elegance to your home. ❤️
Italian Lemon Ricotta Cake
Special Note: The dark rum is the key special ingredient in this recipe.
Ingredients:
1c all-purpose flour
1tsp baking powder
1/4tsp salt
1/2c butter, at room temperature
2/3c granulated sugar, plus more for sprinkling over cake
2 large eggs
1tsp vanilla extract
3tbsp dark rum
2 apples, peeled cored and cut into 1/2” cubes (3.5 t0 4c chopped)
Icing sugar (optional) for decorating cake
Instructions:
Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
