Jasmine's Apple Cake
1.5 cup all-purpose flour
1.5 teaspoon baking powder
Pinch of salt
8 large apples (any kind, even a mixture)
4 large eggs
1 cup sugar
1/2 cup brown sugar
8 tablespoons dark rum
1 teaspoon pure vanilla extract
1 cup butter melted and cooled
1 tsp cinnamon (optional)
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 9-inch springform pan.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs, sugar rum and vanilla until foamy.
Whisk in half the flour with the baking powder and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature.
Dust with icing sugar, the cake can be served warm or at room temperature, with or without a little softly whipped cream or a spoonful of ice cream.