French Apple Cake

nibbleboard.com/recipes/apple-cake-recipe

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and set a rack in the middle position. Grease a 9-inch springform pan with butter or nonstick spray.
2. Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
3. Beat the butter and granulated sugar with a hand mixer or stand mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and dark rum until combined.
5. Add the flour mixture and stir with a spatula until just combined — the batter will be thick.
6. Fold the apple cubes into the batter, making sure they're evenly distributed throughout.
7. Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with about 1 tablespoon of granulated sugar.
8. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then remove the springform ring. Dust with confectioners' sugar before serving.

Nutrition per Serving

Chef Tips

• I've found that Granny Smith or Honeycrisp apples work best here — you want something tart that holds its shape while baking. Avoid Red Delicious, they turn mushy.
• If you don't keep rum on hand, substitute 3 tablespoons of apple cider or orange juice. The cake is still delicious, just slightly less complex.
• Don't skip softening the butter — cold butter won't cream properly and you'll end up with a dense cake. I leave mine on the counter for about an hour.
• This cake actually tastes better the next day. The flavors meld and the texture gets even more tender. Store it covered at room temperature.
• After trying both, I always spoon and level my flour instead of scooping — scooping packs in too much flour and makes the cake dry.

Storage

Cover tightly and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.