- 3/4 cup (175 mL) all-purpose flour
- 3/4 tsp (4 mL) baking powder1
- pinch salt
- 4 large apples, (choose 4 kinds)
- 2 eggs
- 3/4 cup (175 mL) granulated sugar
- 3 tbsp (45 mL) dark rum
- 1/2 tsp (2 mL) vanilla
- 1/2 cup (125 mL) unsalted butter, melted and cooled
- Centre rack in oven; heat to 350°F (180°C).
Generously butter 8- or 9-inch (2 or 2.5 L) springform pan; line with parchment paper.
Line baking sheet with silicone baking mat or parchment paper; put springform pan on sheet.
In small bowl, whisk flour, baking powder and salt.
Peel apples; cut in half and core. Cut into 1- to 2-inch (2.5 to 5 cm) chunks.
In medium bowl, whisk eggs until foamy. Pour in sugar; whisk for a minute or so to blend. Whisk in rum and vanilla.
Whisk in half of the flour mixture until incorporated; add half of the melted butter. Repeat with remaining flour and butter, mixing gently after each addition, until smooth, rather thick batter. With rubber spatula, fold in apples, turning fruit to coat. Scrape into pan, poking to even.
Slide pan into oven. Bake for 50 to 60 minutes or until golden brown and knife inserted deep into centre comes out clean (cake may pull away from side of pan). Transfer to rack and let rest for 5 minutes.
Carefully run blunt knife around edge of cake and remove side of pan. (Open slowly to make sure there aren't any apples stuck to it.) Let cool until just slightly warm or at room temperature.
To remove cake from bottom of pan, wait until almost cooled, then run spatula between cake and pan. Cover top of cake with parchment or waxed paper and invert onto rack. Carefully remove pan bottom and turn cake over onto serving dish.