- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2/3 cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 sweet baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Golden Delicious)
- Confectioners’ sugar (optional), for decorating cake
- Preheat the oven to 350°F.
- Spray a 9-inch springform or regular cake pan with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder and salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- Beat in the vanilla and rum. Don’t worry if the batter looks grainy.
- Add the flour mixture and mix on low speed until just combined.
- Using a rubber spatula, fold in the chopped apples.
- Pour the batter into the prepared pan and sprinkle evenly with 1 tablespoon of granulated sugar.
- Bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the springform pan if using.
- Using a fine sieve, dust with Confectioners’ sugar (if using).
- Cake can be served warm or room temperature, with or without lightly sweetened whipped cream or vanilla ice cream.