This Apple Cake is more apples than cake. It deserves a mound of whipped cream. Delish – it’s my go-to for guests. You can use any fruit really. I recently made this cake using 3 half-pints of blackberries, and it was fantastic.
Apple Cake
Servings: 8
Ingredients
- ¾ cup all-purpose flour
- ¾ t baking powder
- 1 pinch salt
- 4 apples large applies of different varieties, ideally
- 2 eggs large
- 3/4 cup sugar
- 3 T dark rum
- 1/2 t vanilla extract
- 8 T butter
Instructions
- Preheat the oven, melt the butter, and prep the pan – Center a rack in the oven and preheat the oven to 350 degrees F on the Convection Bake setting. Melt 8 T butter in the microwave and set it aside to cool. Generously butter an 8-inch springform pan and place it on a lined baking sheet.
- Combine the dry ingredients – Whisk 3/4 cup flour, 3/4 t baking powder, and pinch of salt together in small bowl.
- Prepare the apples – Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
- Combine the wet ingredients and make the batter – In the bowl of your stand mixer whisk 2 large eggs until they're foamy. Pour in 3/4 cup of sugar and whisk for a minute or so to blend. Whisk in 3 T rum and 1/2 t 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 coated with batter. Pour the mix into the pan spread it in the pan with the spatula so that it's evenish, poking down apples as necessary.
- Bake the cake – Slide the pan (and the baking sheet) into the oven and bake for 40 minutes, or until the top of the cake 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 cooling rack.
- Cool and Serve – Allow the cake to cool until it is just slightly warm or at room temperature. Serve with a dollop of whipped cream.
I love this recipe!
Can I quote you on that? 🙂