Apple Rum Cake
Active Time: 15 minutes | Total Time: 1 hour 10 minutes | Serves 8
- 1 cup unsalted butter, plus more for the pan
- ½ cup walnuts
- 1¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon dark rum or brandy
- 1 teaspoon pure vanilla extract
- 2 apples, such as Granny Smith or Gala, cut into small pieces
- Sweetened whipped cream and confectioners’ sugar for serving
Heat the oven (with the oven rack in the middle) to 350°F. Butter a 9-inch springform or regular cake pan.
Put the walnuts in a small ovenproof skillet. Bake until toasted and fragrant, about 8 minutes. When cool enough, coarsely chop them.
Melt the 1 cup of butter then let cool to room temperature (it should remain pourable).
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a large bowl, whisk together the eggs. Add the sugar and whisk together until well combined. While whisking, slowly drizzle in the butter. The mixture should be creamy smooth and without butter streaks. Whisk in the rum and vanilla. Add the flour mixture and gently whisk in until just combined. The batter will be stiff.
Peel the apples. Cut them into small pieces. Fold the apples and walnuts into the batter. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the middle comes out with a few moist crumbs attached, 40 to 45 minutes. Let cool on a wire cooling rack for 10 minutes before removing the ring. Let cool completely.
Serve with whipped cream and dust with confectioners’ sugar.
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