French Apple Cake
French Apple Cake with Tarragon & Lemon
Gala apples take center stage in this simple cake, their skins adding flecks of color and texture. A little dried tarragon brings a gentle anise note, while lemon zest lifts the flavor.
Adapted from Chef JB Alexandre’s French Apple Cake for RecipeTin Eats, this version keeps the apples prominent, with the tarragon and lemon working quietly in the background.
Watch my video to follow along step-by-step.
French Apple Cake with Tarragon & Lemon
Yield: 8–10 slices
Pan: 9-inch (23 cm) round cake pan
Oven: 350°F (180°C) conventional; 320°F (160°C) fan
Baking time: Approximately 35–45 minutes, possibly longer
Ingredients
1 lb (450 g) Gala apples, unpeeled, weighed after coring and diced into approximately ½-inch (1.5 cm) pieces—about 3½ cups
1–2 teaspoons (5–10 ml) lemon juice
Approximately 1⅔ US cups (200 g) all-purpose flour, spooned and leveled
1¼ teaspoons baking powder
½ teaspoon fine sea salt
½ teaspoon dried tarragon
1 teaspoon finely grated lemon zest
7 tablespoons (100 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
3 large eggs, at room temperature
1½ teaspoon (2.5 ml) vanilla extract
Powdered sugar, for dusting
Method
Prepare
Preheat the oven. Butter the pan and line its base with parchment.
Core and dice the unpeeled apples. Weigh out the required quantity and toss lightly with lemon juice.
Whisk together the flour, baking powder, sea salt, dried tarragon and lemon zest, dispersing the zest evenly.
Mix
Beat the softened butter until creamy. Add the sugar and beat until pale and fluffy.
Beat in the eggs individually, scraping down the bowl, then the vanilla.
Gently incorporate the dry ingredients. Fold in the apples without dusting them with flour. The batter will be thick.
Bake and Cool
Spread evenly in the pan. Check from 35 minutes; continue until a skewer comes out without raw batter. Loosely cover with foil if browning too quickly.
Rest in the pan for 5–10 minutes, then carefully transfer to a rack and let cool completely.
Dust the cooled cake with powdered sugar just before serving.
Larder Notes
Apples: Keep the skins on and use just enough lemon juice to coat the pieces lightly. The prepared weight, rather than the number of apples, controls the quantity.
Finishing: Let the cake cool completely before dusting with powdered sugar, so the sugar stays visible on the surface.
Recipe credit: Adapted from Chef JB Alexandre’s French Apple Cake, RecipeTin Eats.
© 2026 Gary R. Rice. All rights reserved.
This work, including all original recipes, text, images, and related media, is the intellectual property of Gary R. Rice. No part of this content may be reproduced, published, distributed, or adapted in any form without prior written consent from the author.
Personal, non-commercial use is permitted with clear attribution. Commercial use, including publication, broadcast, or syndication, is strictly prohibited without express permission.
All rights to this content are retained personally by Gary R. Rice, regardless of any business or channel name under which the material is published.
