French Rum Apple Cake
recipe

A moist and rich apple cake that combines dark rum and vanilla for a delicious flavor combination. This cake is perfect for making the most of the autumn apple harvest.
Preparation Time: 1 hour
Serving Size: 8-10 servings
Ingredients:
- 600 g apples (not too tart), cut into 2 cm pieces
- 250 ml all-purpose flour
- 1 tsp baking powder
- 125 g soft butter
- 100 g brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract or seeds from one vanilla bean
- 3 tbsp dark rum
- 2 tbsp brown sugar for topping
- powdered sugar for decoration
Instructions:
1. Preheat the oven to 170°C (340°F). Line a Ø 21 cm springform pan with parchment paper on the bottom and sides.
2. Peel the apples and cut them into pieces.
3. In a bowl, mix the flour and baking powder together.
4. In a mixing bowl, measure the butter and add the brown sugar. Beat the butter and sugar together until creamy and fluffy.
5. Add the vanilla, rum, and eggs one at a time, mixing well after each addition.
6. Gently fold in the flour mixture followed by the apple pieces until well combined.
7. Spread the batter into the prepared cake pan and sprinkle a thin layer of brown sugar on top.
8. Bake the apple rum cake on the lower rack of the oven for about 35-40 minutes.
9. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
10. Dust with powdered sugar just before serving.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 4 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g

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