Patrick Walsh, the single father in the novel Truths I Never Told You, loved to bake apple cakes. It was comfort food for the family. Do you have special desserts for your family gatherings? I will always remember my grandmother Katie’s chocolate meringue pies.
Instead of a traditional apple cake, I decided to try this French-style Apple and Rum Cake. It is a single layer cake that is so easy to make. It would be perfect to serve at a book club meeting, whenever we get to meet in person again.
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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2/3 tablespoon cup plus 1granulated sugar, divided
- 2 large eggs room temperature
- 3 tablespoons dark rum
- 2 Granny Smith apples peeled, cored, and cut into bite-sized cubes
- Confectioners' sugar for sprinkling on top of the cake
- Whipped cream if desired
Ingredients
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Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter on the bottom and sides. In a small bowl, whisk together the flour, baking powder, and salt.
- With a mixer, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well. Beat in the rum.
- Add the flour mixture and mix on low speed until just combined. Fold in the apples, making sure all the cubes are coated in the batter.
- Pour into the prepared pan and level. Evenly sprinkle the top with 1 tablespoon of granulated sugar.
- Bake for 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Place on a rack. Let the cake cool in the springform pan for 5 minutes, then remove the sides of the pan. Let cool at least an additional 30 minutes.
- Place on a platter or cake stand. Dust with confectioners' sugar.
- Serve with whipped cream, if desired