Apple Cake

I went on a liquor run the other night… just so I could have dark rum for this cake.  I am officially an adult… eek.

With that said, this cake is not what I was expecting.  The rum flavor is fierce, and I was really surprised when I took my first bite.  The flavor however, grew on me, and it got better and better until I found that I couldn’t stop eating. The apple to cake ratio makes this cake very pie like, and the cake is super moist with soft chunks of apple throughout.

Serve warm or at room temperature, with ice cream or whipped cream.  Mmmm….

Marie-Helen’s Apple Cake

Makes one 8″ cake

3/4 C flour
3/4 t baking powder
pinch of salt
4 large apples, peeled and cut into 1-2 in chunks (try and get four different kinds that vary in sweetness and texture)
2 eggs
3/4 C sugar
3 T dark rum
1/2 t vanilla
1/2 C (1 stick) butter, melted and cooled.

Preheat oven to 350F. Butter a 8″ springform pan and set aside.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In a medium bowl, beat eggs until foamy. Add sugar and beat for thirty seconds. Add rum and vanilla and blend well. Add half the flour and half the melted butter, mix until just incorporated, then add the rest of each. Now, switch to a rubber spatula and fold cut apples into the batter, turning the fruit until it is well-coated. Pour batter into prepared pan and smooth top with spatula. Bake for 50-60 minutes, or until top is golden and a knife inserted deep into the center comes out clean.

After baking, let sit for five minutes, run a knife around edges and remove sides of springform pan. Serve cake warm or at room temperature with whipped cream or ice cream. Yum.

Recipe from Around My French Table by Dorie Greenspan

Pictures by Emily- check out her portfolio!


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