Categories: Apples, Cake, Dessert
Ingredients
- Apple Filling:
- 2 tart apples, peeled, halved, cored, and sliced about 1/8 inch thick (Granny Smith)
- 1/2 cup golden raisin
- 2 tablespoons dark rum
- Cake Batter:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Rum Glaze:
- 1 cup powdered sugar
- 2 tablespoons dark rum
Directions
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Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
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Set a rack in the middle of the oven; preheat oven to 350°.
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Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
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In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
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In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
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Beat in the eggs one at a time, beating until smooth after each addition.
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Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
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Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
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Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
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Scrape remaining batter onto the filling and smooth out.
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Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
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Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
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Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
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Remove the sides and slide the cake off the base to a rack to finish cooling.
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When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
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Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
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Place over medium heat until warm and fluid.
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Drizzle half the glaze over the top of the cake in a series of parallel lines.
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Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
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Wait until the glaze dries, then slide the cake onto a platter.
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Serve with ice cream or whipped cream; this cake is best served on the day it is made.