Fall brings a wonderful selection of crisp and tasty apple varieties. Our favorite varieties of apple for baking are sweet-tart Honeycrisps and Granny Smiths. This charming apple cake consists of a combination of apple pieces and raisins baked in a simple, rum-infused batter.
Serves: 6-8 servings
- 3 large apples, peeled, cored, wedged into ½-inch segments and portioned
- 1 stick (4-ounces) butter
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- ⅓ cup seedless raisins
- Line the base of an 8-inch loose-bottomed cake tin with non-stick foil or parchment paper. Place on a foil-lined baking sheet in case the batter seeps out at the bottom.
- Pre-heat the oven to 350˚F.
- Prepare the apple and set aside.
- Melt the butter and set aside.
- Combine the flour, baking powder and salt and set aside.
- Beat the eggs until foamy, add the sugar and beat until light.
- Mix in the rum and vanilla.
- Fold in the butter and flour mixture alternatively to form a smooth batter.
- Lightly fold in the apple and raisins.
- Scrape into the cake tin and arrange the apple pieces evenly.
- Bake at 350˚F for 50-60 minutes until a skewer inserted into the center comes out clean. The top will be golden brown.
- Cool in the pan for about 15 minutes before transferring to a cooling rack. Leave it on the base until just before serving.
- Serve at room temperature or slightly warmed – with whipped cream or ice cream.