French Apple Cake
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Easy French Apple Cake Recipe

A lightly sweetened buttery cake filled with caramelized apple slices and served with a whiskey salted caramel and a tangy topping.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients

Salted Caramel Sauce

  • 1 ½ cups sugar
  • 2/3 cup water
  • 1/2 tablespoon corn syrup
  • 1/2 cup butter , cut into tablespoon size pieces.
  • ¼ cup Jack Daniels Whiskey
  • 1/4 c heavy cream
  • 1/2 teaspoon kosher salt

Apples

  • 4 tart apples like Granny Smith or Honey Crisp - peeled and sliced 1/4 - 1/2 inch thick
  • 2 tablespoons sugar
  • 2 tablespoons of unsalted butter

Cake

  • 10 tablespoons unsalted butter
  • 1 1/4 cups all purpose flour
  • 1 cup pure cane sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • Pinch freshly grated nutmeg
  • 3 eggs

Topping

  • 3/4 cup sour cream
  • 2 tablespoons of sugar or to taste

Instructions

Caramel

  • Combine sugar and water in a pan.
  • Stir over medium heat until sugar dissolves.
  • Add corn syrup
  • Let come to boil and allow the sugar to turn a dark golden brown. Do not stir during this time.
  • Remove from heat and whisk in the butter one tablespoon at a time.
  • Stir in salt.
  • Allow the mixture to cool slightly, about 5 minutes at most.
  • Whisk in the cream and Jack Daniels until smooth.
  • Set aside.

Apples

  • Melt 2 tablespoons butter in a heavy pan.
  • Add apples and 2 tablespoons sugar.
  • Cook, gently turning once in awhile, until apples are cooked and golden brown.

Cake

  • Mix the baking powder, salt,flour, and remaining 1 cup sugar.
  • Melt the remaining 10 tablespoons of butter, let cool slightly.
  • Beat the eggs.
  • Add the eggs and melted butter to the flour mixture and stir quickly until smooth.

Assemble

  • Grease and flour an 8-inch circular cake pan.
  • Arrange half the apple slices in a circle to cover the bottom of the pan.
  • Add half the cake batter.
  • Arrange the rest of the apples over the batter.
  • Cover with the remaining batter.
  • Bake in a 350F oven until the top is golden and a cake tester comes out clean, about 35-45 minutes.
  • Remove from oven and let cool for five minutes.
  • Run a knife around the sides of the pan to loosen the cake.
  • Carefully turn pan over and release the cake to a cake plate.
  • Serve with the caramel sauce and a dollop of lightly sweetened creme fraiche or sour cream.