No one ever believes me when I tell them just how simple this French Apple Cake is! Like all good French recipes, this cake is both sophisticated and full of flavour.
Trust me when I say it's absolutely fool-proof too! All you need to do is mix and bake. The result is a fluffy, moist cake which is absolutely bursting with apple flavour.
This cake is perfect on its own or lightly dusted with icing sugar. Be warned, once you bring this cake to a function, it will be requested forever after!
French Apple Cake (quick and easy!)
Yield:
1 Cake (Serves 10)
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
This easy French apple cake is the definition of simplicity! This cake is super light, fluffy, and packed full of soft apple pieces. It is absolutely bursting with flavour. You can prepare this cake in less than 20 minutes!
Ingredients
- ½ cup canola oil
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup self-raising flour
- ⅔ cup caster sugar
- 2 medium green cooking apples (I use Granny Smith)
- Icing sugar, to dust
Instructions
- Preheat the oven to 160°C (350°F). Grease and line a 20 cm (8 inch) circular cake tin with baking paper.
- In a large mixing bowl, whisk together the oil, eggs, and vanilla essence. Sift over the self-raising flour and caster sugar. Fold together until just combined.
- Peel and chop the apples into small cubes, approx 1.5 cm (½ inch) cubes. Add to mixing bowl and fold until combined and all apple cubes are coated in batter.
- Scrape batter into prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted in the centre comes out clean. Allow to cool in the cake tin for 10 minutes before transferring to a cooling rack to cool completely. Dust with icing sugar before serving, if desired.
Notes
Storage
- You can keep the cake refrigerated in an airtight container for up to 4 days.
- To freeze the cooked cake, allow to cool completely then wrap tightly in clingwrap and then place in a zip-loc or freezer bag. Keep frozen for up to 6 months. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Flour: you can substitute 1 cup of self-raising flour with 1 cup of plain flour combined with 2 teaspoon of baking powder.
- Canola oil: you can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour of the cake.
- Apples: this cake is a lovely base for any sort of fruit cake. You can 1-2 cups of chopped pears, stonefruit, or berries if desired.
Nutrition Information:
Serving Size: 1/10th of CakeAmount Per Serving: Calories: 231Total Fat: 12.9gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 55.5mgSodium: 21.4mgCarbohydrates: 26.3gFiber: 1.4gSugar: 16.5gProtein: 3g
s c kweh says
Hi,
Do you have any one bowl cake recipe with reduced sugar? I am a cancer survivor and prefer to have cakes with minimal amount of sugar.
Thanks.
Chloe says
Hi! I don’t as of yet have a reduced sugar cake recipe. I can highly recommend baking any of my cake recipes and substituting half of the sugar for a natural baking sweetener. I use Natvia Baking Blend and it’s perfect.
Some of my favourite recipes to do these for are:
- the Simple Vanilla Cake: https://www.bakingenvy.com/simple-vanilla-cake/
- the One Bowl Chocolate Cake: https://www.bakingenvy.com/one-bowl-moist-chocolate-cake/
Hope this helps. I’ll make sure to let you know if I publish a low sugar recipe (it’s in the works!).
Wendy coopet says
I can’t find castor sugar
Chloe says
Hi Wendy, castor sugar is also called superfine sugar in the US. It has much finer granules than regular sugar. You can use regular sugar instead if you are struggling to find superfine/castor sugar.
Linda says
Hi, I made the cake and it was delish. I did cut back on the sugar and it was perfect.
Thank you for sharing a great recipe
Linda
Chloe says
Thank you so much for the lovely feedback Linda, I'm so glad you enjoyed 🙂