Try this delicious, simple, rustic apple cake to welcome the fall!
Just like my grandma uses to do... and a nice change from the traditional and overdone apple pie! It's great to serve at a party, or to bring somewhere.
Feel free to add cinnamon or vanilla to the batter, but I really enjoy it with just a bit of dark rum, it compliments so well the apples!
It's great served at room temperature or slightly warm, with whipped cream, a drizzle of caramel sauce or ice cream.
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Peel and core apples, and cut into small cubes between or thin slices (so they become tender while baking). Add to a large bowl and toss with lemon juice to prevent browning.
Mix together flour, baking powder, and salt in a small bowl.
Beat butter and sugars with an electric mixer until light and fluffy. Beat in 1 egg until it is fully incorporated and the second egg and repeat. Mix in rum, and 1/2 of the flour mixture on low speed. When the flour disappears add the rest, and fold in with a spatula.
Fold in apples until evenly mixed into the batter. Transfer batter to the prepared pan, making sure all the batter is pressed in firmly. Smooth top and dust with remaining 3 tablespoons sugar.
Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes.
Remove cake from oven and let cool in the pan for about 30 minutes. Invert cooled cake onto a wire rack, place a serving plate on top, and flip back over. Dust top with powdered sugar if desired and serve.
