My indulgent buttery apple cake recipe with a soft moist buttery crumb and a hint of spiced rum and loads of chunky apple pieces is truly delicious and so easy to make. A great way to use up any extra apples!
1. Preheat the oven to 175C / 347 F and line the base of a 23cm (9 inch) round cake tins with parchment paper then grease the parchment paper and sides of the tin with butter.
2. Whisk the flour and baking powder in a bowl and set aside.
3. Place the butter and sugar in a large bowl and use a handheld or stand mixer to beat until smooth. Add the eggs one at a time (whisking between each), then the vanilla extract and spiced Rum. Beat together until smooth. Add the dry ingredients to the wet ingredients and beat until just combined. Make sure not to overmix. Lastly fold in all of the apple pieces.
4. Pour the batter into the cake tin and bake in the oven for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Once done remove from the oven and leave to cool slightly on a wire rack before dusting with icing sugar. Serve warm with some fresh cream or plain yoghurt.
0 servings