Ingredients:

  • 2 lbs Granny Smith or Honeycrisp apples, peeled and diced
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp dark rum
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 tbsp granulated sugar

Instructions:

  1. Peel, core, and dice the apples into 1/2-inch chunks.
  2. In a medium bowl, toss the apple chunks with lemon juice and cinnamon until evenly coated; set aside.
  3. Beat the softened butter and 3/4 cup sugar together on medium-high until the mixture is pale and fluffy, approximately 3 minutes.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and dark rum.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the flour mixture to the butter mixture, alternating with the milk, mixing on low speed only until combined.
  7. Gently fold the cinnamon-coated apples into the batter.
  8. Transfer the batter to a 9-inch springform pan and sprinkle the top with 1 tbsp of granulated sugar.
  9. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool for 3 hours to set the structure before removing from the pan and serving.