Go Back

Dorie Greenspan’s French Apple Cake

Barely adapted from Dorie Greenspan on Epicurious


  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch of salt
  • 4 large apples I used Honeycrisp, peeled, cored, and diced in 2-inch pieces.
  • 2 large eggs
  • ¾ cup granulated sugar
  • 3 tablespoons brandy original recipe calls for dark rum
  • ½ teaspoon pure vanilla extract
  • 8 tablespoons of butter melted, and cooled to room temperature, plus extra for greasing pan.
  • Confectioner's sugar for garnishing (optional)


  • Preheat oven to 350 degrees.
  • Grease an 8-inch round cake pan with softened butter. Dust with flour.
  • In a small bowl, combine flour, baking powder, and salt.
  • In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy.
  • Add sugar and whisk until just combined.
  • Add brandy and vanilla, and whisk until everything is incorporated and sugar is mostly dissolved.
  • Next pour in about half the flour mixture. Whisk until just incorporated.
  • Add half the melted butter and mix.
  • Repeat with remaining butter and flour.
  • Finally, add apple chunks and fold in gently with a spoon or spatula.
  • Bake for about 55-65 minutes or until toothpick inserted into center comes out clean, or with just a few moist crumbs.
  • Let cool, in the pan, on a baking rack.
  • Once cooled, slide a knife around the edges of the cake and invert to remove completely from the pan. Invert again so the cake is top-side up, and dust with confectioner's sugar before serving.