It is easy to make and deserves a decent review based on its merits not your unreal expectations. Otherwise, you could use apple cider or milk. Are you saying you want to make them now and freeze them until the holidays? Very good dusted with powdered sugar, and with vanilla or butter pecan ice cream. I don’t have dark rum, though I do have light. Not too sweet, just the right amount of apples, and looks gorgeous. I used pink lady apples (what I had, and one of my favorites) and they stayed quite firm; if I use them again I will slice or dice them finer. Sure – I’d replace it with either apple juice or apple cider. Please LMK how they turn out! Loved the cake but found that after I refrigerated what little remained after serving it, the flavors were much better the next day and I could taste the rum. Thank you Jenn! If you try it with either coconut oil or margarine, I’d love to hear how it turns out! Can’t wait! It’s light and delicate, and delicious!! Made it tonight and we ate some as soon as it was cool enough. I only have salted butter. I’m now about to make it again and plan to make your Buttermilk Fried Chicken Tenders tomorrow, so it reminds me to ask you for the metric equivalent of your cups, because I notice that although you have the cup/metric toggle there are still items that mention only cups? Any changes to the recipe? I made this cake with spiced rum and a dash of cinnamon. Hope you enjoy the cake! I can’t wait to make it again with less apple. Husband: Good, then you can make more! I cut the recipe in half and made it in a 6 inch pan lined with parchment. I just used standard rum instead of dark rum by mistake. Hi Christy, I think it will work. This is a great recipe. Hi Elaine & Jenn, I know this is a pretty late response to a question but I recently doubled this recipe and baked it in a 9 X 13 glass pan and it turned out fine. This recipe is going into my permanent collection. C’était excellent, surtout le même jour, et l’ajout de pruneaux était délicieux. Hi Michelle, the Galas will be fine and you can replace the rum with apple juice or apple cider. Thanks for this recipe. It is delightful. You can use a springform pan if you prefer. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula. I had a few apples to use up and it was perfect! I replaced apples with 1 1/2 cups frozen berries and replaced the dark rum with lemon cello! Hi Diana, those aren’t optimal for baking as they will get too soft/mushy when they cook. Easy to follow recipe. I would definitely make it again. Apples are a specialty in the Normandy region, they have an apple brandy called Calvados that they are quite proud of, and rightfully so, it’s delicious!. My friend recommended and I made five times already, in love with this recipe and I’m sharing with everyone! I discovered it while looking for something to do with apricots and ended up making the flaugnarde. It came out great. If they’re Granny Smith apples, they should work just fine. Love it. Easy, fast, tasty. I know how frustrating that is. Amazing, thanks for your feedback Shelley! ). Is there a way I can replace them in this recipe? Store in cake taker or tightly wrapped and does it need refrigerated. I’m not adverse to cinnamon, but I really like that there isn’t any in this cake. I loved the apple cake, but I reduced the rum the second time and added cinnamon. Rather than adding dark rum, I added 1/2 a tablespoon of ground cinnamon. My family also really enjoyed trying something new! Love this recipe, have made it so many times with and without the addition of golden raisins…..so good!! Incredible, easy and delicious. Dear Audrey, merci beaucoup for this excellent recipe! You help to make cooking less intimidating, and more fun. So yummy! To compare it to the apple cake you described to this one is not fair. There is no cinnamon to cover or disguise the cake or the fruit and it is wonderful for a dessert or….shhhhhhh, don’t tell….for breakfast. I’m a crappy baker but proud of this. I am looking forward to trying more of your recipes. Actually your whole website is so easy to navigate and follow instructions now when i need to cook something I never have. Can I use apricots instead of apples? Just bought your latest book. So good!! It`s just perfect. Just delicious! Hope you enjoy! Hope you enjoy it! It was different but I thought, as did my family, that the raspberry blended nicely with the apples. Made it for the first time this Thanksgiving (Canadian), turned out so good. I made it for the holidays and it looked and tasted like it came from a fancy bakery. So easy to make. Please advise. When you say apple cider, is it the same as apple cider vinegar? Light with just a hint of sweetness. I love how your recipes are to the point, like here is what you need and how to do it. Jenn is correct with her measurements. One general question, will the cakes turn out just as great if we use dried egg powder &/or dried egg white powder? This cake is absolutely delicious and so easy to make. one that I would make again and again. Will do again. This is the third time that I have made this cake. Thanks for a great recipe! So glad I found this cake, so much better than an apple upside down cake. I use King Arthur’s Flour. The cake was yummy but I discovered that I prefer rum in my drinks instead of my cakes. I’ve made extra cakes for the freezer and they freeze well…still deeelish! Next time I will bake for at least 50 minutes. Can I bake cake in a bundt pan or tube pan by doubling recipe. I used granny smith and added some sultanas. Hi. I’d love to try those recipes from your collection. Very easy to make and simply delicious! Didn’t even have time to dust it with powered sugar before it was cut! Excellent and easy recipe to follow. Thanks Linda. It was wonderful! Followed metric measurements and came out perfectly in 9in cake pan. I’m a Muslim and I don’t take alcohol so instead I replaced the rum with milk and it looks and tastes just perfect. My Sis Sabine had send me the recipe because she liked it so much. I topped it with fresh whipped cream with a splash of vanilla and a teaspoon of powdered sugar. Wonderful! And the apples are amazing in it. I used the Kraken spiced rum and it is so yummy and so easy! You had thanksgiving dinner two months early. Do you know if I would need to adjust the amount? Parfait ! Fall apples are just being harvested now, so I used cortland. We made this with dairy free butter and it worked perfectly. Here are some great tips for baking at high altitude. It’s so simple to make, but tastes so sophisticated. Love the golden crisp and how moist the cake was. I baked it for 36 minutes (watched until the top and edges got a nice dark golden color). ABSOLUTELY the WORST cake in the UNIVERSE! Many thanks:), Delicious and simple to make. What could I substitute for rum? Sorry! The rum is a great addition. I didn’t add any rum or apple juice, just left it plain with chunks of pink lady apples I tend to use 3 per cake, the topping I make using some mixed caster sugar and cinnamon on top of cake, great to eat with cream or ice cream, warmed up. Maybe 3 cups of diced apples would work? Hi Jenn, do you think there is any chance to beat the butter/sugar without an electric mixer, just with a fork/whisk? Thanks, Jen. Which would be best to use in this recipe? After enjoying your chai spiced banana bread and this recipe, I feel there’s hope for me. I made it, this was great, thank you. First, let me congratulate you for your excellent style, and even more on the fact that you take the time to answer viewers’ questions. will try again for Thanksgiving.. maybe use a vanilla bean? I used bourbon since I didn’t have rum and it was delish!!! Will definitely be making this a lot. 1 1/2 pounds Granny Smith apples, peeled, cored and cut into ¼-inch slices. Will this work if I use blueberries instead of apples? I will certainly make the cake again. Followed the recipe exactly, was so yummy. No brandy mixture was wasted, she poured out any remnant over the top of the cake before popping it in the oven. And also, I subbed the alcohol w vinegar (‘cos Muslim) and couldn’t even tell if there was vinegar in it. Can’t wait to see how it turns out! It is made with a pâte sucrée and a rich lemon custard. This is great to eat any time of day. Will definitely make it again ! I suspect this is because I used a rather old bottle! Although you describe it as a dessert, Jenn, I think it is also a tasty breakfast coffee cake. The addition of rum gave it more depth while also making it more fun! Hi Oana. It was so delicious. But can I use extra-large eggs as that’s what I tend to have in the house? I think I am reading …, 1 cup flour = 125g 1/2 cup butter = 115g 2/3 cup granulated sugar = 130g, Could you just confirm that this is indeed correct. LOVE IT! Glad you like it! Thanks so much for sharing. Thank you so much for sharing. I have tried several apple cake recipes but this is the best one by far. The flavor is essential to the recipe and leaving it out will change the texture of the cake as well. I once sliced the apples instead of chopping them for this cake, but the cake ended up a bit soggy so I recommend chopping apples exactly as the recipe. Love from Thailand. And of course, right to the cellphones and the first thing that caught my attention is this cake … probably because of the French thing. I actually have a plum cake that’s similar so you may want to try that. I made muffins today. Thank you and God bless you for your kind generosity in sharing this recipe with us. Big compliment from him! PS: have also done this with pears for a great result. I plan to make this cake for my Rosh Hashanah dinner Thursday night. In the second one I doubled the recipe except for the apples. French Apple Cake. Trés bon! Any suggestions as to what I could have done differently? Can I make it with whole wheat flour instead of all purpose white flour? I have vanilla paste in the same brand of vanilla extract you have in the picture. This cake is beautiful and delicious. They were fine. I just made this cake for the firs time and followed the directions to the T. I double and triple checked the amount of baking powder. This cake is perfect. Thanks for the recipe which I intend to use frequently! I made it exactly as you printed. Me and my wife wolfed it down so quickly! . Whenever I freeze it, as I do with all my baking left overs, it becomes crumbly after defrosted. This was the first time baking from scratch and I had so much fun! ¼ tsp salt I love the recipe and have made it several times but was thinking of making minicupcakes with it to share at work. Looking forward to testing another of your recipes soon.. I made this previously with the apples and light rum as I did not have dark and it was amazing. I love this cake. 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!). It is heavily requested in my house. Amazing! I added peach juice instead of rum and added almond extract , cinnamon and nutmeg. I have been looking for different ways to use the apples. Still very sweet but yummy. Very moist & buttery! I then went to look at the Pastry Case and there it was…I ordered a piece and voila, it tasted very similar to the one I made the first and second times. That would do it, wouldn’t it? It will be a regular one in my household. I don’t always keep confectioner’s sugar in my kitchen so I just put a bit of white sugar in an electric grinder and voilà! This recipe is so simple but produces a deliciously elegant cake. ☺ I keep trying Jenn’s recipes because they turn out so well and taste great! Fantastic cake! Thank you for this winner. You’ll see that the weights are not identical, even though the volume is exactly the same: 1 cup of each. This cake is super light, fluffy, and packed full of soft apple pieces. This is exactly the kind of cake I like because I’m not big on frosting. It’s easy. It’s the perfect dessert. It is a great go to recipe for using those few apples that might go off soon. If so, how much rum extract? It was pretty tasteless and the apples were soggy and spongy. It added a great color and crunch – if you have, would recommend trying. If so how much extract should I use? I see many people tried things but I don’t have apple juice. This was perfect. I sprinkled chunky sugar granules with molasses before baking, added a nice crunch to it. Thanks very much for sharing this recipe. I’m not a rum fan and I did taste a slight rum flavor at first but found it was ok for me. Hi Can i make ahead of time and freeze? It was very easy to make it. I did not have rum so I swapped it with a teaspoon almond extract. I substitute 2 tbsp of spiced rum instead of the 3 tbsp dark rum. This is now my go-to dessert when entertaining at home. Just made this cake. Wow! Very easy to make and the cake (and batter!) Made it while watching football playoffs. Long story short, we were back to the house with probably a good 10 lbs of hail battered crimson crisp. I’ll be making this one again for sure! This recipe is definitely a keeper! Such a moist and delicate flavor to this cake. My husband baked the cake exactly as written and we were absolutely delighted. Not too sweet, not too heavy, just right! Super easy and flexible recipe. Butter a 22cm springform tin and line the base with baking parchment. I think this was my first OUAC recipe I made and I kept coming back to it before I really realized how awesome Jen’s recipes are. I love your website. Glad you both enjoyed it, Mary. A delicious, simple recipe for any occasion! A keeper. For the record, my husband loved it. Second time for my January 1st Rose Parade breakfast in Pasadena. I used 2.5 medium-to-large Fuji apples and that was almost too many as the batter got lost in the apple chunks. I am thinking of making this cake today but I don’t have any rum. Thanks, Ora. Usually everyone devours my confections. The cake was a huge crowd pleaser! Please add only constructive/helpful comments that are useful to us readers. Amazing, thank you for your feedback Nora! Linda. Has anyone doubled the recipe with success? Check out this chart from King Arthur Flour for metric conversions. Thank you! Hi Chelsea, I only suggest apple cider for those who can’t use alcohol – no science behind it. I always bake this cake in a standard 9-inch cake pan. What a great recipe! I’m always careful to not over mix. Love your recipes Jenn. As always, your directions (and pictures) are really helpful. My husband says “it’s a keeper”. I wish I could post a photo as it turned out beautiful. A little of it may get absorbed, but much of it should remain. Please let me know how they turn out :). Thank you! Everyone loved it! Is there a substitute for the alocohol (rum). Hi Can I make this a day ahead or best served same day ? I’d suggest two 9-inch springforms or regular cake pans. I used honey crisp apples and after spreading the batter, pushed (using a toothpick) a 1/2 cup of fresh cranberries into half of the pan. Leftovers great for breakfast! , Very tasty. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I have several other cakes that contain fruits, so you may want to point her in this direction. It baked beautifully and was yummy. Had to make a second because the first was eaten up so fast! I also loved that all the ingredients were in my cupboards. I’ll scrape all the black off and try what’s underneath. I have started sprinkling a bit of turbinado sugar on the top before baking, which adds a nice crunch. I have to make this. I chose to make this Apple Cake and it did not last long in our house. Depending on what method you use when you scoop flour (compacting it or fluffing it up), or how accurate your measuring cups are, your weights might be a few grams different from Jenn’s, but that won’t change the fact that you’ll find the sugar is heavier than the flour. I baked for 35 minutes and it was perfect! If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. I absolutely love this recipe! The first time I did not have any rum, and used almond extract instead. I think it’s a great recipe to use with any fruit in season. I made this cake this evening and it was fantastic!! I dont think apples should be put into a dry cake such as this, they are too moist, and spoil the texture. Excellent recipe. LOVE THIS RECIPE – so good! Yes, I do think pears would work nicely here as well. I’m making another one by request today. This is basically Dorie Greenspan’s Marie Helene’s Apple Cake which I’ve made many time and is superb. Hi Sylvia, The great majority of my recipes (including this one) include conversions to metric/weight measurements. She loved it! Loved the taste. Thanks Jenn Segal. Fabulous. I only have a 7 inch round tin or a 9inch square tin. I didn’t have rum so I used McKinney Bourbon. Next day I micro wave for a 20 secs and it’s lovely. Hope you enjoy! It has become a household favourite! Would there be a difference to using salted butter and not add salt instead? The best apple cake ever!! Also so easy to make and so easy to eat the whole thing in a day! This cake was absolutely delicious!! Your instructions were very easy to follow and the step by step photos, helped me to ensure I was doing it right. My husband loved it. Overall good recipe!! I’d put the cake on a baking sheet and place it in a cold oven. I’m bringing it to a Rosh Hashanah gathering tomorrow and wanted to do a test first so I know I’ll be serving something edible. Thank you for the recipe. THanks! Thank you for sharing this wonderful recipe and will definitely be making it again very soon! This cake requires 2 large apples (or 3 small) and you can opt for just one variety or a mix to create a contrast of texture and flavor. 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