Ingredients
1cupall purpose flour,spooned into measuring and leveled-off
1tspbaking powder
¼tspsalt
½cupunsalted butter,(1 stick) at room temperature
⅔cupgranulated sugar,plus 1 tbsp more for sprinkling over cake
2large eggs
1tspvanilla extract
3tbspdark rum
4cupsbaking apples,(about 2 apples) peeled, cored and cut into ½-inch cubes
confectioner’s sugar,for decorating cake, optional
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and ⅔ cup of granulated sugar for about 3 minutes until light and fluffy.
Add the eggs, 1 at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with remaining granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides.
Using a fine sieve, dust with confectioners’ sugar.
Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream. Enjoy!
