A fluffy French-style apple cake that calls to be served, freshly baked, with cream or ice cream.
At a glance
Approx 1 hour
1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup raw sugar
1 tbsp extra raw sugar
1 tsp vanilla extract
3 tbsp dark rum
2 apples, peeled, cored and cut into small cubes
Cinnamon for decorating
Preheat the oven to 180C and place an oven rack in the center. Grease and line a spring form cake pan.
Whisk together the flour, baking powder and salt in a small mixing bowl.
In another bowl, cream the butter and sugar for 3 minutes, until light and fluffy, using an electric mixer. Add the eggs, one at a time, beating well and scraping down the sides after each addition. Beat in the vanilla and rum.
Add the flour and mix on low speed until just combined. Gently fold in the chopped apples using a spoon.
Transfer the batter into the prepared tin and level out the top. Sprinkle the extra tbsp of white sugar evenly over the top of the batter and place the tin into the oven.
Bake for 40 minutes or until a skewer inserted into the middle comes out clean. Place the cake in its tin on a cooling rack and allow to cool in the tin.
Once cool, carefully remove remove the cake and sprinkle the top with cinnamon to decorate.