Cake made with apples and rum.

List of ingredients:

1 cup of regular flour (fill the measuring cup and level it off)
1 small spoon of baking powder
1/4 teaspoon of salt
1 stick of butter, which is equal to ½ cup. Butter without salt, at room temperature.
Two-thirds cup of white sugar, and some extra for sprinkling on top of the cake.
2 big eggs
1 teaspoon of vanilla flavoring
3 tablespoons of strong rum
2 large apples suitable for baking, such as Honeycrisp, Fuji, or Granny Smith, peeled, cored, and chopped into small pieces (about 3½ – 4 cups).
Powdered sugar (if desired), for decorating the cake.

Instructions:
Heat the oven to 350°F (175°C) and place a rack in the middle of the oven.
Spread butter or use nonstick cooking spray to coat a 9-inch springform or regular cake pan. If you are using a normal cake pan, put parchment paper on the bottom and grease it once more.
Combine the dry ingredients: In a small bowl, mix the flour, baking powder, and salt using a whisk.
Lotion Butter and Sugar: With a hand mixer or a stand mixer, mix the butter and sugar until it becomes light and fluffy, which should take around 3 minutes.
Add the eggs one by one, mixing well and scraping the sides of the bowl after each one.
Mix in the vanilla and rum. The dough might appear rough now, but that’s okay.
Mix the flour mixture with the other ingredients on low speed until they are just combined. Add the chopped apples gently with a rubber spatula.
Get ready to bake: Put the batter into the pan and make the top even.
Evenly spread 1 tablespoon of sugar on top.
Cook in the oven for around 40 minutes, or until the cake is a golden color and a toothpick poked in the middle comes out clean.
Let the cake cool in the pan on a rack.
Cool and Serve: After the cake has cooled down, use a dull knife to gently separate it from the edges.
If you are using a springform pan, take off the edges. If you are using a normal cake pan, carefully turn the cake upside down onto a cooling rack, take off the parchment paper, then gently turn the cake over and put it on a plate with the top side up. Sprinkle confectioners’ sugar on top using a fine sieve (if desired).
Ways to serve food:

Serve the cake either warm or at room temperature.
You can eat it as it is or with a bit of sweet whipped cream or vanilla ice cream.
Tips for Cooking:

Make sure the butter is soft before mixing it with sugar.
Avoid stirring the batter too much after adding the flour to prevent the cake from becoming dense.
Health Benefits:

Apples are a good source of fiber and vitamin C.
Using butter without salt: Helps manage the amount of salt consumed.
Tips for storing items:

You can freeze the cake for up to 3 months. Once it has cooled down completely, cover it tightly with aluminum foil or freezer wrap. Leave out on the kitchen counter overnight before serving.
Information about what you eat:

Includes wheat protein, milk products, and chicken embryos.
Reasons to enjoy this recipe:

This Apple Rum Cake is simple to prepare and has a moist texture with a strong apple taste. Adding rum gives a special touch to this dessert, making it perfect for parties or special events.
In conclusion, savor this delicious Apple Rum Cake as a sweet dessert for any occasion or simply to indulge in something delightful. With its basic ingredients and delicious taste, this dessert is likely to become a favorite in your collection of recipes.

Commonly Asked Questions
Am I allowed to use various kinds of apples?
Yes, you can use any type of firm and tangy apples such as Honeycrisp, Fuji, or Granny Smith.

Can I replace the rum with a different ingredient?
Yes, you can use apple juice or apple cider instead of alcohol.
How can I make sure the cake is not too heavy?
Be careful not to mix the batter too much after adding the flour.

Can I prepare this cake without gluten?
Replace the regular flour with a gluten-free flour mix.

How should I keep the cake fresh?
Keep the cake in a sealed container at room temperature for 3 days or freeze it for 3 months.
Can I include nuts in this cake?
Yes, you can add chopped walnuts or pecans for a different texture.

Which kind of rum is the most suitable?
Dark rum is suggested for its strong taste, but you can use any kind of rum.

Can I prepare this cake ahead of time?
Yes, you can make the cake the day before and keep it at room temperature or in the fridge.
How can I stop the cake from sticking to the baking pan?

Apply a generous amount of oil to the pan and place parchment paper at the bottom if using a standard cake pan.
What can I have with this cake?
Whipped cream with a bit of sugar, vanilla ice cream, or powdered sugar on top.