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Wednesday, April 22, 2020

French Apple Cake

Cake is fresh and warm as I’m writing this, again with the phone.
I’m excited to share this recipe with you all.

During MCO, I prepare tea time daily, because we have early lunch. And whatever that’s left from tea, the kids will eat as supper. They are growing up now and they eat a lot :-)
My kids don’t eat the same cakes. And this cake pleases my eldest, but my Second kid won’t touch it.
So, I will bake things they like on rotation. Very few of my bakes pleases every kid in the house. They just don’t have the same taste buds.

Ok back to this cake. Soft fluffy, so aromatic! This reminds me of my Easy Pear Cake 
Very easy to bake, easier to eat because it’s so fruity and light on the tummy.
If you don’t want to use Rum, I suggest you substitute it with 2 Tbsp Apple juice instead. Or just use milk.

French Apple Cake 
Adapted with modifications from Once Upon A Chef

117g salted butter
120g sugar
Pinch of salt
2 large eggs
1/2 tsp vanilla extract
3 Tbsp rum

150g plain flour
1 tsp baking powder

+/- 400g green apples , peeled and cubed

1.5 Tbsp sugar
1/2 tsp cinnamon powder

1. Preheat oven at 160C (fan)/180C. Line an 8-inch pan with removable base. Butter the sides.
2. Sift flour with baking powder.
3. Beat butter with sugar and salt until light and fluffy.
4. Beat in eggs , one by one. Then beat in vanilla extract and rum.
5. Put in half the flour and beat on low. Then add the remaining flour, and beat until smooth.
6. Scrape the sides and mix in apples.
7. Pour into baking pan. Level it.
8. Mix topping together and sprinkle it over the batter in pan.
9. Bake for 45 minutes or until golden brown.


  1. Love the look of the cake, especially the crusty top. And I also popped over to look at your pear cake - looks very good too. Maybe I have some use for my pear liqueur after all. Our circuit breaker (aka lockdown)in Singapore has been extended by another 4 weeks so these two cakes will be a nice tea break distraction. Thank you again for sharing something simple and yet so delicious.

  2. Hi Wendy. So happy to see new posts on your blog again. Hope you're feeling good after that shocking back issue. Take care.

  3. Can i use Self raising flour instead of plain flour and baking powder?

    1. Michelle,
      Yes you can. But... the cake will not be as fluffy.
      It will lack structural support.

  4. so simple, i must try. I make apple crumble but it is a whole lot harder with so many things to do preparing the apples and then the crumble. Your cake is so light and have it for tea followed by dinner. I am an accidental baker looking for simple cakes, thanks for the rum alternative, kestrel jom colour me

  5. This looks delicious! I am definitely going to try this recipe! xx

  6. So good to see you posting again!
    Be well! ^_^

  7. Hi Wendy! Been a while since I've visited you here! Wow, I really love how simple and yummy this cake looks! And you're such a sweet mama for cooking different things for your kids according to their preference! <3

  8. Thanks Wendy.. I love your recipe that I used like a base and added what ever I have into it.. Sometime mangoes, sometimes durian and sometimes avocado.. I know, I know I might sounds crazy but life is boring isn't it? Once again thanks!

  9. Hi,
    Previously I did try your passion fruit yogurt cheesecake recipe,
    it was very good.
    I want to request something from you, if you feel like making it, recently secret recipe came out with new cheesecake, which is salted caramel macadamia cheesecake, it taste very good and such a good looking too, it would be great if you can recreate it so that I can do it later. hehe


  10. Hi Wendy, fimor rum extract, is it 3 tablespoon or teaspoon?


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