French Apple Cake by Amy Vastine

Ingredients

¾ cup + 1 tablespoon all-purpose flour

¾ teaspoon baking powder

⅛ teaspoon salt

2 eggs

¾ cup sugar

1 teaspoon vanilla

2 tablespoons rum

1 stick butter, melted and cooled

3 large apples, peeled, cored and chopped into 1-inch chunks

Directions

1. Preheat the oven to 350°F. Grease and line an 8-inch round pan with parchment paper.

2. Combine the flour, baking powder and salt together in a bowl.

3. Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth. Add the vanilla and rum. Mix well.

4. Alternately add the flour and butter to the eggs in two batches, mixing gently to keep the batter smooth.

5. Fold in the apples with a spatula and pour the batter into the pan.

6. Bake for 50 to 60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for 15 minutes before removing from the pan.

7. Since the cake is very moist, it’s best to keep it uncovered or lightly covered at room temperature.