•INGREDIENTS:
1 cup all-purpose flour (spooned into measuring cup and leveled off)
1 teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) unsalted butter, room temperature
⅔ cup granulated sugar, plus more for sprinkling
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and cut into ½-inch cubes (3½–4 cups chopped)
Confectioners’ sugar (optional), for decorating
•INSTRUCTIONS:
Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and place the rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick spray. If using a regular cake pan, line the bottom with parchment paper and grease it again.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: Using a handheld mixer or stand mixer, cream the butter and ⅔ cup of granulated sugar until light and fluffy, about 3 minutes.
Add Eggs and Flavorings: Beat in the eggs, one at a time, scraping down the sides of the bowl. Add vanilla extract and dark rum. The batter may look slightly curdled, which is normal.
Combine Ingredients: Gradually add the flour mixture, mixing on low speed until just combined. Fold in the chopped apples using a rubber spatula.
Prepare for Baking: Scrape the batter into the prepared pan and smooth the top. Sprinkle with 1 tablespoon of granulated sugar for a crunchy topping.
Bake: Bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan on a rack. Once cool, loosen the edges with a knife and remove from the pan. Dust with confectioners’ sugar, if desired.
