Go Back

Xavier's French Apple Cake


  • 2 LARGE APPLES Honey Crisp or Braeburn (4 cups)
  • 1 BANANA


  • 1/2 CUP UNSALTED BUTTER (113 gms) room temperature
  • 3/4 CUP SUGAR (150 gms)
  • 3 TBS CORNSTARCH (24 gms)
  • 3/4 CUP FLOUR (100 gms)
  • 1 1/2 TSP BAKING POWDER (6gms)
  • 2 EGGS
  • 1/4 CUP CREAM (60 ml)


  • Preheat oven to 375°
  • Peel and core apples. Cut each half into wedges then into 1/4" slices. Set aside
  • Grease a 9-inch springform pan. LIne with a circle of parchment. Grease top of parchment. Set aside
  • Cream butter and sugar until well combined. Add eggs one at a time. Mix to combine.
  • In a small bowl, combine cornstarch, flour, baking powder and salt. Whisk to combine. Then stir into the egg/butter mixture just until combined. Stir in cream. Fold in raisins and apples. You will think there is not enough batter but there is.
  • Spread half of batter in prepared pan. Top with single layer of sliced bananas. Top with remaining half of batter.
  • Transfer to preheated 375° oven and bake for 45-50 minutes or top springs back. To finish, move to top rack and broil briefly.. Watch carefully.
  • Remove from oven and splash with Calvados or Apple Brandy, if desired.


MJ dishes it out:
  • Apple variety is important. You want an apple that will keep its shape and won't throw off too much juice.  Honey Crisp is my favorite.  I buy about just over a pound of apples....1 1 /4 or so.
  • Omit the banana and use your favorite jam or preserves. MJ highly recommends fig spread. Just a thin layer in the middle. Spread to within 1-inch of edge so that it doesn't leak into side pan.