A simple and delicious cake filled with apples and a hint of rum.
When choosing apples for this gem, pick apples that will hold up during baking and not lose their form. The following apples are good for baking:
Granny Smith, Jonegold, Braeburn, Honey Crisp and Pink Lady.
The cake has a fairly delicate flavor and although I add cinnamon and cloves to the apples for my personal recipe, (I coat the apple pieces only and then gently fold them into the batter) I strongly suggest making the recipe as is, and give it a tweak and twist to suit your own flavor in the second round.
Note: We used a spring form pan for this recipe, prepared (greased) pan with butter and lined bottom with parchment.
buttery apple cake
Serves 6 to 8
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c unsalted butter
- 2/3 c granulated sugar, plus 1 Tblsp for sprinkling on cake
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tblsp dark rum
- 2 medium apples, peeled, cored and cut into cubes.
Instructions
- Combine flour, baking powder and salt, set aside.
- Cream butter and sugar (minus your set aside Tablespoon) until light and fluffy, beat in vanilla extract and rum.
- Add dry ingredients and mix until well combined.
- Fold in chopped apples.
- Pour into prepared pan and sprinkle top with “set aside” granulated sugar.
- Bake 40 minutes, until gold and crisp on top and toothpick inserted in center comes out clean.
- Cool cake on rack, when cool, run blunt edge of knife around the edges of cake and remove sides of spring form pan.
- Dust top of cake with powdered sugar before serving.
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