Center a rack in the oven. Preheat oven to 350. Generously butter an 8 inch springform pan and put on parchment lined baking sheet.
Whisk the flour, baking powder and salt together in a small bowl. Peel and core the apples and cut into 1 to 2 inch chunks. In medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar, and whisk for a minute to blend. Whisk in rum and vanilla. Whisk in half the flour mixture, and when incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula, and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan, and even out a bit.
Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack, and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake, and remove the sides of the pan. (Open the springform pan slowly, and make sure there aren't any apples sstuck to it). Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan, and turn the cake over onto a serving dish.
The cake can be served warm or at room temperature, with or without whipped cream or ice cream. The cake can be kept for 2 days at room temperature; press plastic wrap or wax paper against the cut surfaces.
Originally Submitted
6/11/2011
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