The classic French Apple Cake gets a twist with the use of spelt flour; adding nutty notes to its signature buttery crumb filled with big apple clusters.
Like in many countries through Fall and Winter, the apple cake is a classic in households. Of all, the French version is probably one the most unpretentious and bare. With no use of cinnamon like in America, nor crumble top, nuts or glaze. A cake reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit than actual cake dough. Just honest and simply focusing on what it should – the apples.
Indeed, the fame of this French classic lays on its simple tender crumb loaded with apple clusters. Although in true French fashion, it also includes a generous amount of butter and alcohol, making it incredibly fragrant.
This recipe is adapted from Around My French Table by Dorie Greenspan – which is sort of the most popular (and reliable) recipe for French Apple Cake you will find. It is delicious the classic way, with the use of regular all-purpose flour (3/4 cups). But occasionally, I like to twist it up with the use of spelt flour.
In baking, I love switching for natural whole grain flours whenever I can. But for delicate fruit cakes like this one, I find that some whole grains such as rye or buckwheat can give an unfriendly earthy bitterness. But spelt flour works impeccably in this cake. It has mild nutty notes that complement beautifully – just enough – the sweetness of the baked apples. Spelt is a finer flour that doesn’t weigh the cake down. It gives a light crumb and soft texture to the cake.
With this Spelt French apple cake being so simple and bare, using good quality ingredients will make a huge difference. Good unsalted butter, good vanilla extract and a nice variety of crisp baking apples.
Lastly, the dark rum. Essential. Please, do not skip it. It’s how one turns an every day apple cake into this unique, timeless French classic.
18 comments
It’s wonderful that you used spelt flower for this cake which I used to eat all the time as a kid (at home we called it:”le moelleux aux pommes”). I personally use a lot of einkorn flower but this would not be appropriate for this cake as there is not enough gluten. I will definitely use it with spelt flower!
Merci Sylvie! Yes spelt flour works perfectly in this cake (for the texture and the taste). I tried this recipe with buckwheat too, but it did not turn out – you definitely need some gluten. I’ve also spent my childhood eating this cake (the classic version), and now i’m hooked to this spelt version!
This worked out perfectly! It was wonderful straight out of the oven and with my morning latte!
Can’t wait to try another recipe soon!
Merci ! So glad to hear your cake turned out beautifully. I never get tired of making it, it’s Fall-perfect ! Do try other recipes, and share your thoughts 🙂
Bonjour everyone! I can not tell you what a great it was to find this blog and recipe. My husband, born and raised in Lille, France, called this “gâteaux à quatre parts”, something about four ingredients perhaps. Anyway, tried this a few weeks ago and yes, the spelt flour is key, as is the rum, it is SO flavorful, THANK YOU for helping me feel like a proper French cook. I served this cold also, recipe says warm, which is preferred but cold it still holds up. I also bought spelt in the wheat form by accident, but it didn’t seem to affect the taste with the bitterness. En tout le cas, making this now and second time for a neighborhood Christmas party of all things, I think it will bring some European Elegance to the usual cookie assortment. A bientôt !
Thanks so much Jenny, what a nice comment! Glad to hear you and your French husband enjoyed this cake. Making it for a Christmas party is a great idea!
Can I omit the rum?
Yes, I don’t see why not! I have never tried it, but I think switching the rum for 3 tbsp of water will work and won’t alter the cake consistency (simply skipping the rum might leave it a bit dry). Although I think the rum here is really what gives the cake its wonderful flavour. Let me know if you try it!
Can I use all spelt flour
Unfortunately, I have never made this cake with only spelt flour, so I am not sure what to tell you … The gluten in spelt flour is more delicate than in wheat flour, so I don’t know how the cake will hold with only spelt flour. But if you try, let me know 🙂
This was a real delight! So simple yet so rich. I actually baked it in a buttered loose base fluted flan tin (with no parchment paper) and came out perfect. Next time I’ll try adding some chopped walnuts to add a little crunchiness. Merci!
Thank you, so glad you enjoyed it! Adding chopped walnuts sounds like a great idea.
Very good ! I did not have any spelt flour, so all was wheat flour… I suppose I’ve missed the whole point of the cake but well that was still the best apple cake I’ve ever made. Alexandre said ” moi j’adore les gateaux comme ça!!” Next time I’ll try with the spelt.
Your website looks fabulous… Congrats 🙂
Hi Aurore, and thank you! I am glad you and Alexandre enjoyed it, it is one of my favorite recipes!
Absolutely Amazing ,super tasty and easy to make .my 5 years old is totally obsessed with this cake .he loves helping me baking this amazing cake . I add a little cinnamon to the recipe it compliments it beautifully .I have made this cake 6 times so far and every single time its a great success .ps i love your measuring method i was a little bit reluctant but now i am so use to it .Many thanks
So happy to read this, thank you!
I just made this and it is absolutely fantastic! It was exactly what I was looking for; buttery and bursting with fresh apple flavours without being overly rich. The ratio of cake to apple is perfectly balanced, and I can’t wait to serve it to friends the next time I have a dinner party. I think I’ll accompany it with a scoop of vanilla bean gelato to take it right over the top!
Thank you so very much, Jacqueline! I really appreciate the kind words and so happy you love this delicious cake. And I must say, a scoop of vanilla bean ice cream sounds absolutely heavenly! Hope your guests enjoy it too 🙂