Ingredients
1 cup all-purpose flour ((spooned into measuring cup and leveled off))
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter ((at room temperature))
2/3 cup granulated sugar ((plus more for sprinkling over cake))
2 eggs
1 tsp. vanilla extract
3 tbsp. dark rum
2 baking apples ((peeled, cored and cut into ½-inch cubes (3½ to 4 cups chopped; see note)))
Confectioners' sugar ((for decorating cake))
Directions
- 1
Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- 2
In a small bowl, whisk together the flour, baking powder and salt.
- 3
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
- 4
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- 5
Beat in the vanilla and rum.
- 6
Add the flour mixture and mix on low speed until just combined.
- 7
Using a rubber spatula, fold in the chopped apples.
- 8
Scrape the batter into the prepared pan and even the top.
- 9
Sprinkle evenly with 1 tablespoon of granulated sugar.
- 10
Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- 11
Allow the cake to cool on a rack in the pan.
- 12
Once cool, run a blunt knife around the edges of the cake.
- 13
If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter.
- 14
Using a fine sieve, dust with confectioners' sugar (if using).
- 15
Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.