Doesn’t Butter Rum Apple Cake just sound like a fall dream in cake form? Well, whether the leaves are swirling down from the trees or not, this cake will surely have you “falling” in love with it. What makes this sweet and moist vanilla cake so special is the infusion of rich, smooth dark rum and cubes of sweet and juicy apples. And also, butter. Lots of butter… you can never go wrong with that, right?! Get ready to experience a little taste of Autumn, no matter what the temperature is outside! Butter Rum Apple Cake will joyfully bring you the flavors of the season you are seeking!
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 2/3 cup granulated sugar, plus more for topping
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 baking apples, peeled, cored, and cut into 1/2-inch-thick cubes
- confectioners’ sugar, optional, to taste, for topping
Directions
Step 1 –Set an oven rack in the middle position.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Coat a 9-inch springform pan with nonstick spray.
Step 4 –In a small bowl, whisk the flour, the baking powder, and the salt together.
Step 5 –In another bowl, use an electric mixer to cream the butter and the granulated sugar until it is light and fluffy, about 3 minutes.
Step 6 –Add the eggs to the sugar mixture, one at a time, beating well and scraping down the sides of the bowl after each addition.
Step 7 –Beat the vanilla and the rum into the egg mixture. It is okay if the batter looks grainy.
Step 8 –Add the flour mixture to the egg mixture and mix on low speed until they are combined.
Step 9 –Use a rubber spatula to fold the apples into the batter.
Step 10 –Evenly spread the batter into the prepared pan and sprinkle with the extra granulated sugar.
Step 11 –Bake the cake until the top is golden and a toothpick inserted in the center comes out clean, about 40 minutes.
Step 12 –Allow the cake to cool in the pan on a rack.
Step 13 –Run a blunt knife around the edges of the cake, invert it onto the wire rack, and then gently place it right-side up on a platter.
Step 14 –Dust the top of the cake with the confectioners’ sugar.
Step 15 –Slice and serve.