This French apple Cake is a tender, pudding-like gâteau aux pommes packed with apples and raisins, adapted from chef Joël Robuchon with less sugar. Brush with Calvados (apple brandy) or rum, or use apple juice instead for a simple, traditional apple cake.
French Apple Cake Recipe from Joël Robuchon
There are tons of French apple cake recipes around, as it's so popular. In France, we don't usually find this kind of cake in bakeries - we bake it at home.
I found this one by chance while sipping one of the best hot chocolates in Paris with my daughter, Lucie. Upstairs in the cosy tearoom, a little stand of cookery books waited for browsing. Lucie grabbed one about the most glamorous toilets in Paris (don't ask… unless you want my top tip in the comments).
I opened Les Dimanches de Joël Robuchon and it fell open on this apple cake recipe - crème fraîche and Calvados included. That was my cue to bake it.
Moist Apple Cake - Almost a Pudding
The first time I made it, my family looked puzzled.
"This isn't usually your style of cake, Mum."
Fair. This easy French apple cake recipe has a texture closer to a British pudding (think sticky toffee pudding for one) than a classic sponge. The apples bake first, in butter and sugar, then melt into the batter. The result feels custardy, tender, and deeply comforting - not dry, not crumbly.
If you know la Flognarde from the Auvergne (an apple or pear clafoutis), this sits somewhere between that and cake.
What Makes this French Apple Cake Different
The ingredients stay simple, but a few details change everything:
- Large apples (Reinettes, Canada, or Golden) cut into big chunks
- Crème fraîche for moisture (Greek yoghurt or mascarpone also work well)
- Raisins, which push it firmly into pudding territory
- Flaked almonds sprinkled in the base for texture
- A light glaze made with Calvados, rum, or apple juice
- Warm spices - either cinnamon or a hint of cloves works well with the apples
What I like about this recipe is the pre-cooking of the quartered apples in butter and sugar - and cinnamon or cloves, if using. The bigger chunks make for a more appley tasting experience, like a tarte tatin without the caramel and pastry.
How to Make French Apple Cake
This describes what you see in the step-by-step photos - the full instructions remain in the recipe card.
Start by preheating the oven. Peel the apples, cut them into quarters, and remove the cores. Arrange them in an ovenproof dish, sprinkle with sugar and spice, then dot with butter. Bake until soft and lightly caramelised, turning once so they cook evenly.
While the apples bake, butter a springform pan and line the base with flaked almonds. Melt the remaining butter.
In a medium bowl, whisk the eggs and rest of the sugar until combined (either by hand or in a stand mixer), then add the crème fraîche and melted butter.
Pour in the apple juices from the baking dish - they matter. Add the flour, a pinch of salt, and the raisins, then fold gently until smooth.
Arrange the apples in the tin, pour over the batter, and bake until set and golden (about 40 minutes). The centre should stay tender, not dry.
Apple Cake with Calvados or Rum Glaze (optional)
This step is optional - but it's what turns this into a more aromatic calvados cake (it's also great with rum). Prefer a French apple cake without rum? Use apple juice instead.
Simmer sugar and water briefly, remove from the heat, then stir in apple brandy or rum. Brush the syrup over the warm cake and let it soak in slowly.
Make a syrup in a saucepan with the 50g (3 tablespoons) sugar and 3 tablespoon water. Bring to the boil then remove from the heat and add the Calvados or rum.
Remove the cake from the tin on to a serving plate and brush on the glaze.
For types of apples best for baking and more recipes,
see the Guide to French Apples.
How to Serve French Apple Cake
Serve slightly warm, on its own or with:
- a scoop of vanilla ice cream or try with homemade chestnut ice cream for real, seasonal flavours
- a dollop of crème fraîche
- or a light creme anglaise custard, if you're fully leaning into pudding territory
It keeps well for a couple of days and reheats gently - if it lasts that long.
The Taste
The glaze adds depth without tipping it into sugary overload. Thanks to less sugar in the batter, the apples, crème fraîche, and raisins do the heavy lifting. The texture stays soft, almost custardy, and really comforting.
More Apple Desserts
If you love apple desserts with a little spice, try these apple gingerbread trifles, or this chunky apple custard tart- ideal for holidays or any excuse to bake.
French Apple Cake
Equipment
- Springform cake tin (20cm / 8 inch)
Ingredients
- 4 large apples Reinettes, Canada, Golden (or other large apples)
- 150 g (5½ oz/ ¾ cup) sugar
- 150 g (5½ oz/ ¾ cup) butter, unsalted cut into small chunks
- pinch ground cinnamon optional
- 50 g (3 tbsp) flaked almonds
- 3 eggs organic/free-range
- 150 g (5½ oz/¾ cup) flour, all-purpose
- 50 g (2oz/ 3 tbsp) crème fraîche (or Greek yoghurt/mascarpone)
- 30 g (2 tbsp) golden raisins
Apple Cake Glaze
- 50 g (2oz/3 tbsp) sugar
- 3 tablespoon water
- 50 ml (3 tbsp) Calvados apple brandy or dark rum
Instructions
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Peel the apples and cut them into quarters, removing the cores. Place them in an ovenproof dish, sprinkled with 50g (3 tbsp) of the sugar and cinnamon, if using. Cover evenly with about half of the butter, cut into small chunks. Cook for about 15 minutes, turning over the apples half way through cooking.
- Meanwhile, butter the cake tin and line with the flaked almonds. Melt the rest of the butter.
- In a large bowl (ideally with an electric mixer), mix together the 3 eggs, the rest of the sugar, crème fraîche and melted butter, including the leftover juices from the baked apples. Add the flour and raisins and mix until smooth.
- Lay the cooked apples evenly on the base of the tin and cover in the batter. Bake the cake for about 40 minutes (until inserting a skewer comes out clean).
- Optional Glaze: Meanwhile, make a syrup in a saucepan with the sugar and water. Bring to the boil then remove from the heat and add the Calvados or rum.
- Remove the slightly cooled cake (but still warm) from the tin on to a serving plate and brush on the glaze.
Anna
When do I add the crème fraiche/yogurt? I can’t find it in the steps. Thanks!
Jill Colonna
Hi Anna,
I already mention it in step 4 but refer to it as cream although it's clearly marked within the post. Thanks for noticing: I'll update the recipe card now to say crème fraîche so there's no confusion.
Peggy
What would the teaperture be in USA. I didn’t understand I’m use
To 350 degrees etc tks peggy
Jill Colonna
Hi Peggy,
I have already given all equivalent temperatures, including Fahrenheit for the USA. So this recipe asks for a hot oven as stated at 400°F.
For a full list of equivalents, I have broken it all down into a table in the FAQ page, so that we can all speak the same language. Hope this helps!
List of oven temperatures in Celsius and Fahrenheit