Ingredients
- 1 cup all-purpose flour, spooned into a measuring cup and leveled off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2/3 cup granulated sugar, plus more for sprinkling
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 baking apples, peeled, cored and cut into 1/2-inch cubes (3 1/2-4 cups)
- confectioners’ sugar, optional, for decorating
Directions
- 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. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, the baking powder, and the salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and the granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and the 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 out the top. Sprinkle evenly with 1 tablespoon of the 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. 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.
- Using a fine sieve, dust the cake with confectioners’ sugar, if desired.
- Slice and serve.
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