Delicious cold or warm!
Servings: 8
Ingredients
- 1/2 cup salted butter. If you are using unsalted butter, add a pinch of salt to the flour and baking powder mix.
- 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla essence
- 2 tbsp good quality rum. I use Bacardi Gold or 1873 Extra Dry Puerto Rican Rum. Recommended but omit if you must.
- 1 cup all-purpose flour or cake flour
- 1 tsp baking powder
- 2 large Honeycrisp apples. Peeled and chopped into 3/4 inch chunks.
Instructions
- Preheat the oven the 350F.
- Cut out a parchment paper round and line the bottom of a springform pan.
- Mix the flour and baking powder in a bowl. If you are using unsalted butter, add a pinch of salt to the bowl (about 1/8 tsp).
- Peel and chopped the apples.
- Use a hand mixer to cream the sugar and butter but if you don’t have one, use a stand mixer fitted with a paddle attachment.
- Add eggs one at a time until completely incorporated.
- Add the vanilla and rum.
- Add the flour one spoon at a time until completely mixed.
- Fold in the chopped apples using a spatula.
- Pour onto the center of the prepared springform pan and push the mixture out towards the edges.
- Bake at 350F for 40 minutes or until a inserted toothpick comes out clean.
- Remove from oven and place on a wire rack to cool for a few minutes.
- Run a blunt knife along the edge to release the cake from the walls of the springform pan and open the clamp.
- Allow the cake to cool further.
- Cool completely or you can also serve it warm with a scoop of ice cream.
© Ginny's Recipe Collection