What makes Parisian Apple Cake so special is its versatility. It’s perfect as a simple dessert with a dusting of powdered sugar, lovely for brunch alongside coffee or tea, and even satisfying as a not-too-sweet breakfast treat. It doesn’t need frosting or glaze—its beauty is in its simplicity. Served slightly warm or at room temperature, every bite delivers soft cake, tender apples, and a delicate buttery flavor that feels both comforting and refined. This is the kind of cake that proves you don’t need fancy decorations to create something truly memorable.
Ingredients
3 large apples (Honeycrisp, Fuji, or Granny Smith), peeled and cut into chunks
1 cup all-purpose flour
¾ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract or 2 tablespoons dark rum
Powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and lightly flour it or line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Slowly whisk in the melted butter, followed by the vanilla extract or rum. Gently fold the dry ingredients into the wet mixture just until combined. Fold in the apple chunks, making sure they are evenly coated with batter. The batter will be thick and apple-heavy—this is exactly what you want. Spread the mixture into the prepared pan and smooth the top lightly. Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool slightly before removing it from the pan. Dust with powdered sugar before serving if desired.