You don’t even need an electric mixer; just some apples, eggs, rather a lot of butter, not too, too much flour, a wee bit o’ rum, and a few other things.
Not hard at all; and so very tasty, especially with vanilla ice cream and caramel on top!
•3/4 cup flour
•3/4 tsp baking powder
•1/8 tsp salt
•4 large apples
•2 large eggs
•3/4 cup sugar
•3 tbsp dark rum
•1/2 tsp pure vanilla extract
•1 stick unsalted butter, melted and cooled
(Plus extra butter for the cake pan)
Heat your oven to 350º and butter a spring form pan – the original recipe called for using an eight inch, mine was a nine inch, so I mebbe got a flatter cake, but all worked out just fine.
Whisk the flour together with the salt and the baking powder in a small bowl and set aside.
Whisk the eggs in a mixing bowl until foamy, then add the sugar and whisk again until well blended, about a minute.
Whisk in the rum and the vanilla, then add half of the flour and whisk until it is blended into the mixture.
Fold the apples in with a rubber spatula, turning the apple bits so that they are all well coated with the batter.
Turn the batter into the spring form pan, place on a foil lined lined baking sheet (to catch any possible drippage) and pop into the hot oven for 50 minutes to one hour; until the cake is golden brown and a knife inserted in the center of the cake comes out clean. My nine inch cake took about 56 minutes.
Run a knife around the edges of the pan and pop the spring form. If you want to, you can wait until the cake is almost cooled, run a long metal spatula between the cake and its base, then invert it onto a piece of parchment or waxed paper before transferring to a cake plate.