Directions:
Preheat and Prepare Pan:
Preheat the oven to 350°F (175°C) 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 with parchment paper and grease again.
Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar:
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.
Add Eggs and Flavorings:
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 rum. The batter may look grainy at this point, which is normal.
Combine Ingredients:
Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Prepare for Baking:
Scrape the batter into the prepared pan and smooth the top.
Sprinkle evenly with 1 tablespoon of granulated sugar.
Bake:
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.
Cool and Serve:
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 with confectioners’ sugar (if using).
Serving Suggestions:
Serve the cake warm or at room temperature.
Enjoy it plain or with lightly sweetened whipped cream or vanilla ice cream.
Cooking Tips:
Ensure the butter is at room temperature for proper creaming with sugar.
Do not overmix the batter once the flour is added to avoid a dense cake.
Nutritional Benefits:
Apples: Provide dietary fiber and vitamin C.
Using Unsalted Butter: Helps control sodium intake.
Storage Tips:
Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Dietary Information:
Contains gluten, dairy, and eggs.
Why You’ll Love This Recipe:
This Apple Rum Cake is easy to make and delivers a deliciously moist texture with a burst of apple flavor. The addition of rum adds a unique depth, making it a standout dessert for gatherings or special occasions.
Conclusion: Enjoy this delightful Apple Rum Cake as a sweet treat for any event or just to satisfy your craving for something special. With its simple ingredients and rich flavors, it’s sure to become a favorite in your dessert repertoire.
Frequently Asked Questions
Can I use different types of apples?
Yes, you can use any firm, tart apples like Honeycrisp, Fuji, or Granny Smith.
Can I substitute the rum with something else?
Yes, you can use apple juice or apple cider as a non-alcoholic substitute.
How do I ensure the cake is not too dense?
Make sure not to overmix the batter once the flour is added.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can I add nuts to this cake?
Yes, chopped walnuts or pecans can be added for extra texture.
What type of rum works best?
Dark rum is recommended for its rich flavor, but any type of rum can be used.
Can I make this cake in advance?
Yes, the cake can be made a day ahead and stored at room temperature or in the refrigerator.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and line the bottom with parchment paper if using a regular cake pan.
What can I serve with this cake?
Lightly sweetened whipped cream, vanilla ice cream, or a dusting of confectioners’ sugar.
