French Apple Cake with Rum
Savor our moist French Apple Cake with a touch of rum. Irresistible for any celebration or a simple treat!
Equipment
- 1 Stand Mixer or Handheld Mixer
- 1 silicone spatula
- 1 9 inch springform pan
Ingredients
- 1 cup all-purpose flour: no need to buy anything special
- 1/8 teaspoon of salt just a little pinch of salt.
- 1 teaspoon of baking powder
- 2/3 cup of sugar + a little more to sprinkle on top of the cake
- 100 g of unsalted butter at room temperature
- 2 large eggs
- 2-3 fresh apples: Honey Crisp, Granny Smith or Pink Lady recommended
- 1/4 teaspoon cinnamon optional but enhances the apple flavor
- 1 Tablespoon of vanilla extract.
- 3 tablespoons of dark rum or bourbon as an alternative
- 1 Tablespoon of confectioners' sugar for sprinkling on top of the cake for decoration purposes
Instructions
- Preheat your oven to 350 degrees.
- Grease and flour a 9-inch springform pan lined with parchment paper
- In a small bowl, combine all dry ingredients (flour, salt, and baking powder), then set it aside.
- Using a stand mixer, beat the butter and sugar together until creamy and fluffy with the paddle attachment.
- Add the eggs one at a time, beating after each addition. Scrape the sides of your bowl if needed
- Then add the vanilla, cinnamon (if using), and rum, and beat to incorporate.
- Turn off the mixer and add the flour mixture. Mix to combine with a spatula just until it's all incorporated.
- Gently fold in your chopped apples.
- Sprinkle the top of the batter with a bit more sugar
- Pour your cake batter into your prepared cake pan
- Bake for 40 minutes or until a toothpick comes out clean.
- Allow the cake to cool on a cooling rack before removing it from the pan, sprinkling it with confectioners' sugar, and placing it on a serving plate for decoration.