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Ingredients
- 3/4 c. flour
- 3/4 tsp. baking powder
- pinch salt
- 4 lg. apples (get 4 different kinds of apples)
- 2 eggs
- 3/4 c. sugar
- 3 Tbsp. dark rum
- 1/2 tsp vanilla
- 1/2 c. unsalted butter, melted and cooled
Details
Servings 8
Preparation
Step 1
Center a rack in the oven and preheat to 350 degrees. Generously butter an 8" springform pan. Line a baking sheet w/a silicone baking mat or parchment paper and put the springform on it.
In a small bowl, whisk together the flour, baking powder and salt.
Peel the apples and cut them in half and remove the cores. Cut the apples into small 1" chunks.
In a medium bowl, beat the eggs with a whisk until they are foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and, when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coasted with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooking rack and let it rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Open the springform slowly and before it is fully opened, make sure there aren't any apples stuck to it. Allow the cake to cook until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until it is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Serving; The cake can be served warm or at room temperature with or without a little softly whipped barely sweetened heavy cream or with a spoonful of ice cream. Marie Helene served her with cinnamon ice cream and it was a terrific combination.
Cake will keep for about 2 days at room temp, and gets better with each day. DO NOT cover it - just press a piece of plastic wrap to the cut surfaces.
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