Apple and Rum Cake
plus 1granulated sugar, divided
Granny Smith apples
peeled, cored, and cut into bite-sized cubes
Confectioners’ sugar for sprinkling on top of the cake
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