buttery apple cake

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.

Difficulty: simple
Print

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.