Description

This traditional French apple cake is moist, tender, and bursting with juicy apple pieces in every bite. With a touch of cinnamon and a rich, buttery base, it’s the perfect dessert for fall or any time of year. Easy to make and even easier to love, this simple cake is ideal for both casual and elegant occasions.

Ingredients

Scale

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream or plain yogurt

2 medium apples, peeled and diced (any sweet variety like Fuji or Gala)

Optional: powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the sour cream (or yogurt) until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Gently fold in the diced apples until evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving if desired.

Notes

Use sweet apples like Gala, Fuji, or Honeycrisp for the best flavor.
Room temperature ingredients yield the smoothest batter.
Avoid overmixing for a lighter crumb.
Cake is even more flavorful on the second day.

Store at room temperature or refrigerate for up to five days.