Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Prepare the apples: Peel, core, and cut the apples into ¼ to ⅜-inch cubes. Toss the apple cubes with 2 tsp of apple cider vinegar in a large bowl and set aside.
Mix the dry ingredients: In a small bowl, whisk together 1 cup of flour, 1 tsp of baking powder, and 1 tsp of kosher salt.
Cream the butter and sugar: In a large mixing bowl, beat 1 stick of softened butter, ½ cup of white sugar, and 2 tbsp of light brown sugar with an electric mixer until light and fluffy.
Add eggs: Beat in 1 egg at a time, mixing on high speed until fully incorporated. Repeat with the second egg until the mixture is smooth.
Incorporate the liquid ingredients: Mix in 3 tbsp of dark rum and ½ tsp of vanilla extract.
Combine the flour mixture: Gradually add half of the flour mixture and mix until the flour disappears. Add the remaining flour and fold it into the batter with a spatula.
Fold in the apples: Gently fold the apple cubes into the batter until evenly distributed.
Transfer the batter: Pour the batter into the prepared cake pan, ensuring it is pressed in firmly and the top is smooth.
Add the sugar topping: Sprinkle 3 tbsp of white sugar evenly over the top of the cake.
Bake: Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the center comes out clean.
Cool: Remove the cake from the oven and let it cool in the pan for 30 minutes. Invert the cake onto a wire rack, place a serving plate on top, and flip it back over.
Dust with powdered sugar (optional) and serve.
Serving Suggestions:
Serve with whipped cream or a scoop of vanilla ice cream.
Enjoy with a cup of coffee or tea for an afternoon treat.
Cooking Tips:
Choose firm baking apples like Honeycrisp or Granny Smith for the best texture and flavor.
If you prefer a stronger rum flavor, increase the rum to 4 tbsp.
For a crispier top, broil the cake for 1-2 minutes at the end of baking, but watch it closely to prevent burning.
Nutritional Benefits:
Apples: A great source of fiber and vitamins like vitamin C.
Rum: Adds flavor without adding excessive calories.
Moderate Sugar: A balance of sweetness without being overly indulgent.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Contains Dairy and Gluten: Due to butter and flour.
Nutritional Facts (Per Slice, 1/10 Cake):
Calories: 250
Protein: 4g
Fat: 12g
Carbohydrates: 34g
Fiber: 2g
Sugar: 22g
Sodium: 240mg
Storage Tips:
Store leftover cake in an airtight container at room temperature for up to 3 days.
You can freeze the cake (without the powdered sugar topping) for up to 1 month. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
The cake is loaded with fresh apples, adding moisture and natural sweetness.
The rum and vanilla give the cake a warm, fragrant flavor.
The sugar topping creates a slightly crunchy crust that contrasts beautifully with the soft interior.
It’s easy to make and perfect for gatherings or simple desserts.
Conclusion:
This Apple Rum Cake is the perfect dessert for apple lovers! The combination of tender apples, a rich buttery cake base, and a subtle kick from the rum makes it an irresistible treat. Whether served as a special dessert or enjoyed with a hot cup of coffee, this cake will impress with its simplicity and delicious flavor. Be prepared for your home to fill with the wonderful aroma of freshly baked apples and spices!
10 Frequently Asked Questions:
Can I use a different type of apple? Yes, you can use any firm baking apples like Granny Smith or Fuji.
Can I omit the rum? Yes, you can substitute the rum with apple juice or milk for a non-alcoholic version.
Do I have to peel the apples? No, leaving the skin on is fine if you prefer the added texture and nutrients.
Can I use gluten-free flour? Yes, substitute with a 1:1 gluten-free all-purpose flour, but the texture may differ slightly.
Can I use dark brown sugar instead of light brown sugar? Yes, dark brown sugar will add a deeper molasses flavor.
How do I know when the cake is fully baked? Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done.
What size pan should I use? A 9-inch round cake pan works best, but you can use an 8-inch pan for a thicker cake, adjusting the baking time.
Can I make this cake ahead of time? Yes, it can be made a day ahead and stored at room temperature or in the fridge for 2-3 days.
How do I get a crispy top on the cake? Sprinkle sugar on top before baking, or broil the cake for 1-2 minutes after baking.
Can I add spices like cinnamon or nutmeg? Absolutely! Add ½ teaspoon of cinnamon or nutmeg to the batter for extra warmth and spice.
