Rum and crackly topping…no one is able to resist this one! Once Upon a Chef is a favorite site of Deanna’s and she discovered this first (and thankfully shared her fabulous find) – enjoy!
1 c. flour AND 1 t. baking powder AND 1/4 t. salt
1/2 c. butter, room temperature AND 2/3 c. sugar
2 eggs AND 1 t. vanilla AND 3 T. dark rum
2 good-sized baking apples (I used a Granny Smith and a Honeycrisp), peeled and chopped into 1/2-inch chunks ~3 cups total
more sugar to sprinkle on prior to baking
icing sugar to sprinkle on before serving
Preheat the oven to 350 and butter a 9-inch springform pan. Line the pan with a round of parchment and butter the parchment as well.
In a small bowl, whisk together the flour, baking powder and salt and in your electric mixer, beat together the butter and sugar for about 3 minutes until fluffy. Scrape down the bowl, and beat in the eggs one at a time, followed by the vanilla and rum. Turn the mixer to low, slowly add in the flour mix and mix until just combined, then turn off the mixer and fold in the apples.
Scrape all into your prepared pan, level out the top and then generously sprinkle with a tablespoon or 2 of sugar. Bake for about 40 minutes until a tester comes out clean and an instant thermometer reaches 200. Allow the cake to cool on a rack for about an hour before gently sliding a sharp knife around the edges to loosen it and then removing the sides of the springform. Transfer to a serving plate and sprinkle with some icing sugar before serving (if you wish)!