French Apple Cake (Gâteau aux pommes)

A deliciously moist French apple cake. It's so moist packed with apples, it's more like a pudding with added raisins. Adapted recipe by famous French chef, Joël Robuchon, serve as is or add an apple liqueur or rum glaze.

French Apple Cake Recipe from the Most Starred French chef in the World

There are tons of French apple cake recipes around, as it's so popular. We don't find this kind of cake in our bakeries as it's the kind of recipe we make at home in France. But this gâteau aux pommes is a little different.

I literally picked up this recipe while having one of the most decadent, best hot chocolates in Paris with my daughter, Lucie. Upstairs in the cosy tearoom, there was a stand of French cookery books at our perusal.
While Lucie picked up one about the most glamorous toilets in Paris (I know, don't ask - although if you do, I'll tell you the best one in the comments), I opened another. Written by the French chef with the most Michelin stars in the world and Meilleur Ouvrier de France, Joël Robuchon, who could go wrong?

It was meant to be, as the book, 'Les Dimanches de Joël Robuchon', randomly opened at this apple cake recipe. What I loved is it included crème fraîche and Calvados from Normandy. Say no more.

Moist Apple Cake like a Pudding

When I first made it, the family seemed surprised. Their reaction was like, "This isn't usually your style of cake, Mum." Agreed.

It's so moist, this apple cake is more like a British pudding in texture. It's even a bit like la Flognarde, a typical clafoutis from the Auvergne, made with apples or pears.

What You'll Need - Simple Ingredients

Chef Robuchon calls for the following ingredients, all easy to find. He starts with the classic apples (Reinettes, although any large ones will be good like Canada or Golden), sugar, butter, eggs and flour.

However, the other ingredients are what makes this apple cake seem a little different from the classic apple cake recipes. He adds a little cinnamon (omit if you're an apple purist) and the following:

• Crème fraîche - I used low fat crème fraîche, although a good replacement is Greek yoghurt or mascarpone.
• Raisins - we loved this additional flavour, making it seem more like a pudding.
• Flaked Almonds - added to the cake's base, it makes an interesting texture.
• Calvados - apple liqueur is added to the syrup glaze, but also good with rum.

How to Make French Apple Cake

What I like about this recipe is the pre-cooking of the quartered apples in butter and sugar - and cinnamon, if using. The bigger chunks make for a more appley tasting experience, like a tarte tatin without the caramel and pastry.

Preheat the oven to 200°C/180°C fan/400°F/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 (either to mix by hand or in a stand mixer), mix together the 3 eggs, the rest of the sugar, cream 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 30 minutes. I found it needed 40 minutes, so check by inserting a skewer until it comes out clean.

Apple Cake with Calvados or Rum Glaze

Although this step is optional, this glaze turns your apple cake into an indulgent dessert or teatime treat.
If you prefer your cake for breakfast, then leave without but Chef Robuchon's glaze adds extra depth of flavour.

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.

The Taste

The boozy glaze makes this extra moist and, although with extra sugar, there's less guilt as it's already lowered in the cake. The crème fraîche also moistens it along with the baked apples and raisins, making us believe it tastes a bit custardy.

If you love custard and apples, try this French apple custard tart - it's great as a holiday dessert or any special occasion.