French Apple or Peach Cake
Delight in the timeless elegance of a French Apple or Peach Cake, a tender and buttery dessert that highlights the simplicity of fresh, seasonal fruit. This easy-to-make treat combines thinly sliced apples or peaches with a fluffy, light batter that’s infused with the warmth of vanilla. Baked to a golden perfection, the cake features a moist, melt-in-your-mouth texture that pairs beautifully with the natural sweetness of the fruit. Ready in just over an hour, this cake is perfect for any occasion, from casual brunches to sophisticated dinner parties. Serve it dusted with powdered sugar for a rustic finish or alongside a dollop of whipped cream for an extra indulgence. With its quick preparation time and versatile charm, this recipe is a staple in French baking and a crowd-pleaser every time.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 115 grams unsalted butter (melted and cooled)
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
- 0.25 teaspoon salt
- 2 medium apples or peaches (peeled, cored, and thinly sliced)
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8- or 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 2–3 minutes.
Mix in the melted butter, vanilla extract, and milk until well combined.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Be careful not to overmix.
Gently fold the thinly sliced apples or peaches into the batter, ensuring they are evenly coated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
Dust the top of the cooled cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.5 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
