This simple, traditional French cake is made with a rum-based batter and is studded with chunks of sweet apple.
Ingredients
Cooking spray or butter, for coating the pan
8 tablespoons (1 stick) unsalted butter
3 medium apples, such as Jonagold, Pink Lady, Honeycrisp or Fuji, or a mix
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
1/4 cup spiced rum
1 teaspoon pure vanilla extract
Powdered sugar, for serving
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a parchment paper round. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
Whisk 2 large eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined. Transfer the batter to the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.
