I wanted to try the boozy plum cake with apples. Initially I thought I will just add a photo to the other post. However, this cake turned out differently and yet it is so good! I used more fruit and rum this time. I suppose apples react with liquor differently, because this cake did not taste boozy. But as far as apple cakes go it is definitely the best I ever tasted. Teatime was wonderful! I am not sure how many slices Jim had already; but I hope he stops soon, because dinner is just around the corner; I have a large apple stuffed pork roasting in the oven. The dying tree did very well this year. It is a good thing, because the replacement is not yet up to full production.
APPLE CAKE
1/2 cup unsalted butter
1 cup sugar
3 eggs
2 cups flour
1 tsp baking powder
3 Tbsp rum [not a rum extract]
4 green apples, peeled, cored and thinly sliced
sprinkling of nutmeg
1/2 tsp Fruitfresh
1/8 cup of sugar
• Preheat the oven to 375F.
• Line a 9 inch spring form round cake pan with parchment paper.
• Beat the butter and 1 cup sugar until frothy.
• Add the eggs one by one beating well after each addition.
• Add the rum and beat it well.
• Lower the speed and gradually add the baking powder.
• Add the flour and beat to combine. Do not overbeat. If in doubt, stir the flour into the butter mixture with a wooden spoon.
• Put 2/3 of the batter into the prepared spring-form pan.
• Place the thinly sliced apples in a large mixing bowl.
• Sprinkle with nutmeg, Fruitfresh and 1/8 cup of sugar.
• Gently mix to coat the apples.
• Place the apples evenly on the cake batter.
• Spoon the remaining batter on the top and smooth it out with an offset spatula.
• Bake the cake for 45 minutes.
• Remove from the oven and let cake cool for 30 minutes before slicing.
