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French Apple Cake

With chunks of tart granny smith apples nestled in a tender and buttery cake, this French apple cake is the essence of simplicity. Pairs deliciously with Dineen Riesling.

French Apple Cake


  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • Zest of 1/2 lemon (optional)
  • 2 eggs
  • 3-4 granny smith apples, cut into quarters, cored and sliced into 1/8 inch slices 
  • Sugar & 1-2 Tablespoons lemon juice for topping


  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, lemon zest and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the sliced apple quarters core side down on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. 
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

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