In my house, apples are a staple fruit year-round. Of course, they are not always eaten when they should be and, throughout the year, I end up having to try out all kinds of apple recipes so that none are put to waste.
And this recipe is definitely a way to put apples to good use! It is light and sweet, while also being loaded with layers and layers of thinly cut apples.
It has a soft crunch on the outer layer, similar to that of a bakery-style muffin, and is soft on the inside. A little bit of rum and vanilla also perfectly complement the apples for amazing flavor.
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 to 6 medium apples, peeled, cored, and thinly sliced
- 3 eggs, room temperature
- 1 1/4 cups sugar
- 4 tbsp rum
- 1 tsp vanilla
- 12 tablespoons butter (1 1/2 sticks), melted
- Preheat oven to 350ºF. Grease and flour an 9-inch springform pan.
- In a small bowl, combine the dry ingredients: flour, baking powder, and salt.
- In a larger bowl, whip the eggs until frothy. Whisk in the sugar, then the rum and vanilla.
- Alternately add the flour and melted butter to the egg mixture. Start and end by adding the flour.
- Fold in the apple slices.
- Pour batter into cake pan and bake for about 50-60 minutes, though you may have to add or reduce time depending on how many apples were added to the cake batter.
- All the cake to cool for at least 20 minutes before slicing. Serve with whipped cream or ice cream!