Ingredients
- 3 large baking apples
- 2 teaspoons apple cider vinegar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup white sugar
- 2 tablespoons light brown sugar
- 2 large eggs
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 3 tablespoons white sugar for the top
- 1 tablespoon powdered sugar for dusting (optional)
Directions
- Preheat the oven to 350 F (175 C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- Peel (or leave skin on) and core apples; cut into cubes between 1/4 and 3/8-inch in size. If your cubes are any larger, they won’t get tender enough when baked. Add to a large bowl and toss with apple cider vinegar.
- Mix together flour, baking powder, and salt in a small bowl.
- In another bowl, beat butter, 1/2 cup white sugar and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat. Mix in rum, vanilla extract and 1/2 of the flour mixture. 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 and serve.
