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Ina Garten French Apple Cake

Ina Garten French Apple Cake
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A rustic, buttery cake packed with tender apple chunks and a hint of dark rum. The texture is dense yet moist, with a crisp golden crust and a soft, custard-like interior that showcases the natural sweetness of the apples.

Ingredients

Scale
  • 1 large apple (such as Granny Smith or Honeycrisp), peeled, cored, and cut into 1/2-inch dice
  • 1 tablespoon dark rum (optional, or use vanilla extract)
  • 1 cup all-purpose flour (approx. 114g if measuring by weight)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar (for dusting, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan with butter or nonstick spray, then line the bottom with a round of parchment paper. This ensures the cake releases cleanly without sticking.
  2. Place the diced apple in a small bowl and toss with the dark rum (or vanilla extract) and 1 tablespoon of the granulated sugar. Set aside to macerate for at least 10 minutes while you prepare the batter. This step softens the apple slightly and infuses it with flavor.
  3. In a medium bowl, whisk together the all-purpose flour, remaining 3/4 cup minus 1 tablespoon granulated sugar, baking powder, and kosher salt. Be sure to break up any lumps with the whisk to ensure even distribution of leavening.
  4. In a separate large bowl, beat the egg with a fork until lightly frothy. Add the whole milk, melted unsalted butter, and vanilla extract, and whisk until well combined. The mixture should be smooth and pale yellow.
  5. Pour the dry ingredients into the wet ingredients all at once. Stir gently with a rubber spatula or whisk until just combined—do not overmix. A few small lumps are fine; overmixing will toughen the cake.
  6. Fold the macerated apple pieces (including any accumulated liquid) into the batter using a spatula. Distribute the apples evenly, but be careful not to crush them. The batter will be thick and chunky.
  7. Scrape the batter into the prepared cake pan and spread into an even layer. The pan should be about half full. The apples will protrude slightly above the batter; that is perfectly fine.
  8. Bake in the preheated oven on the center rack for 35–40 minutes, until the top is deep golden brown and a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs. If the top is browning too quickly after 25 minutes, tent loosely with foil.
  9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge to loosen, then carefully invert onto a plate, peel off the parchment, and flip back onto the rack right side up. Cool completely before dusting with confectioners’ sugar, if using.
  10. Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezing: Wrap the cooled cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Reheating: For a warm cake, heat slices in a 300°F (150°C) oven for 5–7 minutes. The rum is optional but adds authentic French flavor; you can substitute 1 teaspoon vanilla extract plus 1 tablespoon apple juice for a non-alcoholic version.

Nutrition

Keywords: Ina Garten French Apple Cake, French apple cake, apple dessert, rustic cake, butter cake, rum apple cake, easy fruit cake, fall dessert, homemade cake, baking with apples

Find it online: https://inagartendishes.com/ina-garten-french-apple-cake/