Name: French Apple Cake
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 8 servings
Cuisine: Other
Ingredients: 1 lb Granny Smith apples; 0.5 cup unsalted butter; 1 cup all purpose flour; 1 tsp baking powder; 0.5 tsp salt; 0.75 cup granulated sugar; 2 tablespoons bourbon; 1 tsp pure vanilla extract; 2 eggs

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French Apple Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350 degrees. Grease a 9" round springform pan with cooking spray. Melt the butter in a small bowl and set aside to cool.

In a small bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk the eggs and sugar vigorously until frothy, about 1 minute, then whisk in the bourbon and vanilla.

Whisk half of the flour into the wet ingredients just until incorporated, then whisk in half of the butter until just combined. Whisk in the remaining half of the flour, then the remaining half of the butter. Fold in the apples until well coated with the batter.

Pour the batter into the prepared pan and spread evenly and bake on the middle rack of the oven for 40 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cool 10 minutes on a wire rack, then remove from pan, using a knife to loosen the cake from the sides of the pan if necessary. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Apple Prep Precision 🍎
Cut Granny Smith apples into small, uniform chunks and toss them in a bit of flour before folding into the batter—this prevents them from sinking to the bottom and ensures even distribution throughout the cake.
Room Temperature Ingredients Rule 🌡️
Bring eggs and butter to room temperature before mixing; this creates a more uniform batter that incorporates air properly, resulting in a lighter, fluffier cake with better texture.
Bourbon Bloom Technique 🥃
Warm the bourbon gently before adding to the batter to allow its alcohol to evaporate while intensifying the vanilla and spice notes that complement the apples beautifully.
Creaming Method Mastery 🧈
Cream butter and sugar together for 3-4 minutes until pale and fluffy—this aerates the mixture and creates the structural foundation for that signature light, tender crumb.
Cooling Patience Prevents Collapse ⏱️
Let the cake cool in the pan for 15 minutes before turning out onto a wire rack; this allows the delicate crumb structure to set properly and prevents the cake from falling apart or becoming dense.