There are cakes you make maybe one or two times in your life and then there are cakes you make all the time. In the second category, I definitely got cheesecakes – I looove to make them – and apple cakes/pies for sure. Both are incredibly delicious. When it comes to cakes with apples, this French Apple Cake from grandma is definitely one of the best cakes ever! I can’t remember how many times I’ve made this already…. very very often ;P Why? Because it is soooo delicious!
Everyone that knows my blog and recipes here knows that I am cooking and baking many different things from all over the place. I think there is not much I haven’t tried yet. Not all of the recipes I try will end up here on the blog. If the results are convincing the bake or cooked dish definitely ends up here at some point. Grandma’s apple cake did not have to pass a quality test – that one was a winner right from the beginning. There was never the question “if” only “when” should this recipe end up here ;P
I make this delicious cake for decades already (yes, really that long) – long before this blog even existed. Basically, since the last ice age ended ;P Once I started to publish recipes here on the blog it actually did not take long for this cake to end up here. Only a couple of months after this blog saw the light of day. Back then with only a few words to explain what this recipe is all about… my first blog articles were rather short. I hardly wrote more than 2 1/2 full sentences for each recipe ;P
Anyway. This article/recipe here is an update of the original post from 2015. I adjusted some of the ingredients slightly because that’s the way I make it now. But not that many changes though. I also added some substitutes to the ingredients list in case you want to make this cake sugar-reduced/sugar-free. In this case, “sugar-free” means “free of added sugar”. Even if you use the listed substitute for the sugar there is still some “natural sugar” in the bake coming from the apples. You can’t replace that. You might want to keep that in mind ;P
Something you also should not forget (of course) – the pictures also got an update. It was time to give this delicious cake some nicer pictures after more than 6 years. Not only my way of writing articles back then was a bit lackluster – the pictures were also a bit “plain” at that time. I guess my motto back in the days was “less is more”. Something that works well in architecture but not when it comes to food I guess ;) I mean… there is still room for improvement, but I feel comfortable saying the pictures today are better than the ones from 6 years ago.
Well. No matter if you like the pictures now (or maybe not) – your should definitely try this cake! It’s really a great recipe and the result is super delicious!
INGREDIENTS / ZUTATEN
52 oz. (1.5kg) apples, peeled & diced
2-3 tbsp. lemon juice
1.4 oz. (40g) cornstarch
4 tbsp. xylitol (or sugar)
1 tsp. vanilla extract
1 1/4 cups (300ml) apple juice, unfiltered
For the batter:
3.5 oz. (100g) butter, at room temperature
3/4 cup (150g) xylitol (or sugar)
1 pinch of salt
2 medium eggs
1 1/4 cups (160g) spelt flour
1 tsp. baking powder
7 oz. (200g) crème fraîche
2-3 tbsp. almonds, sliced
some confectioners’ sugar for dusting (optional)
etwa 1,5kg Äpfel, geschält & gewürfelt
2-3 EL Zitronensaft
40g Speisestärke
4 EL Xylit (oder Zucker)
1 TL Vanille Extrakt
300ml Apfelsaft
Für den Teig:
100g weiche Butter
150g Xylit (oder Zucker)
1 Prise Salz
2 Eier (M)
160g Dinkelmehl (Type 630)
1 TL Backpulver
200g Crème fraîche
2-3 EL Mandeln, gehobelt
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
2. Mix the cornstarch with xylitol (or sugar), vanilla extract, and a small amount of the apple juice in a bowl until smooth. Add the remaining apple juice to a large pot and bring to a boil. Add the cornstarch mixture and stir until the juice thickens. Add the apples and stir well. Remove from heat and let cool down slightly.
3. Preheat the oven to 390°F (200°C). Add the butter, xylitol (or sugar), and salt for the batter to a bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix the spelt flour with the baking powder, then add in two batches to the bowl, alternating with the crème fraîche. Mix until well combined. Transfer the batter to the prepared tin and spread out to get an even layer. Add the apples on top and distribute them evenly, then bake for about 70-80 minutes in the preheated oven. After roughly 40-50 minutes of the baking time, you can sprinkle the sliced almonds on top of the cake and then continue baking. If the apples get too dark while baking, cover the cake with a piece of baking parchment and continue baking. Use a wooden skewer to test if the batter is cooked through. Remove the cake from the oven and let cool in the tin for about 10-15 minutes, then remove from and let cool down completely. If you like, you can dust the cake with a little confectioners’ sugar before serving (optional).
2. Die Stärke, mit Xylit (oder Zucker), Vanille Extrakt und etwas Apfelsaft glatt rühren. Den restlichen Apfelsaft in einen großen Topf geben und zum Kochen bringen. Die Stärkemischung dazugeben und unterrühren, bis der Apfelsaft andickt. Die Äpfel dazugeben und alles gut verrühren – vom Herd nehmen und etwas abkühlen lassen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Für den Teig die Butter mit dem Xylit (oder Zucker) und Salz hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl mit dem Backpulver mischen und abwechselnd mit der Crème fraîche zur Schüssel dazugeben und unterrühren. Den Teig in die vorbereitete Form füllen und glatt streichen. Die Äpfel gleichmäßig auf dem Teig verteilen und den Kuchen dann für etwa 70-80 Minuten backen. Die gehobelten Mandeln nach etwa 40-50 Minuten auf dem Kuchen verteilen und weiterbacken. Sollten die Äpfel beim Backen zu dunkel werden, den Kuchen mit einem Stück Backpapier abdecken und weiterbacken. Mit einem Holzspieß testen, ob der Teig durchgebacken ist. Den Kuchen aus dem Ofen nehmen und für etwa 10-15 Minuten in der Form abkühlen lassen, dann aus der Form lösen und komplett auskühlen lassen. Wer mag, kann den Kuchen vor dem Servieren noch mit etwas Puderzucker bestäuben (optional).
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Here is a version of the recipe you can print easily.
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Grandma’s French Apple Cake
- Prep Time: 00:30
- Cook Time: 01:20
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: France
- Diet: Vegetarian
Description
Grandma’s French Apple Cake is an absolute delight. Packed with apples and so good! Everytime I make it it’s gone in an instant ;)
Ingredients
For the filling:
52 oz. (1.5kg) apples, peeled & diced
2–3 tbsp. lemon juice
1.4 oz. (40g) cornstarch
4 tbsp. xylitol (or sugar)
1 tsp. vanilla extract
1 1/4 cups (300ml) apple juice, unfiltered
For the batter:
3.5 oz. (100g) butter, at room temperature
3/4 cup (150g) xylitol (or sugar)
1 pinch of salt
2 medium eggs
1 1/4 cups (160g) spelt flour
1 tsp. baking powder
7 oz. (200g) crème fraîche
2–3 tbsp. almonds, sliced
some confectioners’ sugar for dusting (optional)
Instructions
1. Lightly grease a 9.5 inches (24cm) springform tin and dust with some flour. Set aside. Peel and core the apples and cut them into small pieces. Add to a bowl and mix with the lemon juice so the apples won’t brown. Set aside.
2. Mix the cornstarch with xylitol (or sugar), vanilla extract, and a small amount of the apple juice in a bowl until smooth. Add the remaining apple juice to a large pot and bring to a boil. Add the cornstarch mixture and stir until the juice thickens. Add the apples and stir well. Remove from heat and let cool down slightly.
3. Preheat the oven to 390°F (200°C). Add the butter, xylitol (or sugar), and salt for the batter to a bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix the spelt flour with the baking powder, then add in two batches to the bowl, alternating with the crème fraîche. Mix until well combined. Transfer the batter to the prepared tin and spread out to get an even layer. Add the apples on top and distribute them evenly, then bake for about 70-80 minutes in the preheated oven. After roughly 40-50 minutes of the baking time, you can sprinkle the sliced almonds on top of the cake and then continue baking. If the apples get too dark while baking, cover the cake with a piece of baking parchment and continue baking. Use a wooden skewer to test if the batter is cooked through. Remove the cake from the oven and let cool in the tin for about 10-15 minutes, then remove from and let cool down completely. If you like, you can dust the cake with a little confectioners’ sugar before serving (optional).
Notes
Enjoy baking!
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Here are a few old photos, so you can see what the cake and pictures used to look like in the beginning. The motto was “less is more” for sure ;)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Sieht verdammt lecker aus! Mehr davon!!! :)
Ich hätte dann gerne ein Stück davon! Der Kuchen sieht sehr lecker aus!
Grüße
Holger
I made this recipe. I added the zest of the lemon. I didn’t have any apple juice so I pulsed some of the apple with some water. It turned out really well and the folks enjoyed it, Some even had seconds. I would recommend it.