French Apple Cake

I remember when I was a kid living in Germany my mom would make a freshly baked cake, whipped cream and a huge pot of coffee (milk for us kids) on Sunday afternoons. She’d invite her friends/family and they would sit and talk for hours. Visitors would bring flowers or sometimes even more cake or pastries from the local bakery. This is a tradition called “Kaffeeklatsch”, which basically means coffee and gossip. Now that I’m older I’m always looking for new recipes for my own Kaffeklatsch.

This recipe is adapted from my one of my new favorite pastry chefs, David Lebovitz.  It’s perfect for Kaffeklatsch; it’s easy, packed with apples and perfect with a cup of coffee.


3/4 cup flour

3/4 tsp baking powder

pinch of salt

3-4 large apples ( I used Granny Smith)

2 large eggs, room temperature

3/4 cup sugar

3 tbsp rum

1/2 tsp vanilla extract

7 tbsp unsalted butter or Earth Balance



1. Preheat oven to 350 F.

2.  Butter an 8 or 9 inch springform pan and place on baking sheet.

3. In a small bowl, whisk the flour baking powder and salt.

4.  Peel and core apples and dive into about 1 inch pieces.

5. In a larger bowl, beat eggs until foamy and then whisk in sugar, rum and vanilla.  Add half of the flour mixture and half of the melted butter. Alternate with the rest of the flour and butter and stir.

6.  Fold in all the apples and pour into the prepared springform pan. Even out the top to make sure it’s flat.

7.  Bake the cake for about 50 minutes to an hour. You can test if it’s done by inserting a knife into the center of the cake and it comes out clean. Let the cake cool for 5 minutes before you loosen the edges of the cake from the pan.  Remove sides of the cake pan.  Serve with vanilla flavored yogurt and a strong cup of coffee!







  • RSS
  • Twitter
  • Facebook
  • LinkedIn
  • YouTube