2. Make the Batter
In a mixing bowl, whisk together the sugar and eggs until pale and slightly thickened. Slowly whisk in the melted butter, followed by the vanilla and rum (if using). The mixture should look glossy and smooth.
3. Add Dry Ingredients
Gently fold in the flour, baking powder, and salt just until combined. Be careful not to overmix—the batter should remain light.
4. Fold in the Apples
Add the apple chunks and fold them in generously. It may seem like there are too many apples, but that’s exactly what you want. The batter should barely coat them.
5. Bake
Spread the mixture evenly into the prepared pan. Sprinkle a little sugar over the top if you like a subtle crunch. Bake for 40–50 minutes, until the top is deeply golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
6. Cool and Serve
Let the cake cool in the pan for at least 20 minutes. This resting time allows the interior to set properly. Slice into squares or wedges and serve slightly warm or at room temperature.
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