This recipe is absolutely delicious and very easy to make. If you aren’t a big lover of rum I think using 1 tsp. of almond extract in its place would be just as good. This recipe comes from Once Upon a Chef.
1 cup all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 tsp. vanilla extract
3 tbsp. dark rum
2 sweet baking apples, peeled, cored and cut into 1/2-inch cubes (I used 4 MacIntosh)
Preheat oven to 350 degrees F. Spray a 9-inch spring-form pan with nonstick cooking spray.
Whisk together flour, baking powder and salt in a small bowl.
Using a handheld mixer with beaters, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time beating well after each addition and scraping down sides of bowl after each addition. Beat in vanilla and rum. Don’t worry if the mixture looks curdled. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Pour the batter into the pan and sprinkle top with 1-1/2 tbsp. of granulated sugar. Bake the cake for about 35 – 40 minutes, or until cake is lightly golden and a toothpick inserted in the center comes out clean. Allow the cake to cool until just warm then run a blunt knife around the edges of the pan. Removes sides of pan.
Dust with confectioner’s sugar after cake has completely cooled. Cake can be served warm or room temperature with or without whipped cream or vanilla ice cream.