Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks curdled at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Nutitrion
Serving Size: 1 serving
Calories: 279 kcal
Carbohydrates: 35 g
Protein: 3 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 77 mg
Sodium: 66 mg
Sugar: 22 g
Reviews
Nina Nair on 2025-11-13 (5 stars): Excellent recipe . Easy and so so tasty . Thank you .
Vivian Dee on 2025-11-11 (5 stars): I would leave multiple 10 star reviews if I could. Made this due to a bounty of apples a month ago and I have made it three times in the past month. Thank you!
Victoria on 2025-11-10 (5 stars): Just made this last night and was absolutely delicious but my cake did not seem/appear as moist as your video. Also, my cake only took about 30 minutes to bake so I don't think it was over baked. Thoughts?
Rosemary Kidd on 2025-11-06 (5 stars): Hi Jen, made this cake many times before but this time I used 2T apple juice 1t vanilla and 1/2 t of almond extract: Best Ever!!!
Have a Blessed Holiday Season
Lynn on 2025-11-06 (5 stars): I tried this for a party and everyone loved it. My boys also gobbled up the leftovers. I made 1.5x the recipe to get a thicker cake, upped the salt just a bit, baked it for 30 mins, and sprinkled with confectioner's sugar. Definitely will be making again.
Marlene on 2025-11-06 (5 stars): Jenn
This cake was a Hugh hit! Everyone loved it!! Easy too! Thanks 😊
Ann on 2025-11-03 (5 stars): You gave it 4 stars because of other people's comments???!!! That makes no sense. One does not rate a recipe based on other peoples thoughts! 🤔🙄
Alyssa on 2025-11-03 (5 stars): I have made this so many times over the years that it has become one of our regular, favorite desserts. Absolute perfection and a joy to indulge in! Thank you for sharing the recipe!
Shawnna on 2025-11-03 (5 stars): Yum!!! Super easy and tastes professional. I used vegan butter and it was perfect
Catherine H on 2025-11-03 (5 stars): I’ve made this cake successfully many times. A wonderful recipe. I’m making it again today, but am out of all purpose flour. I do have cake and pastry flour. Do you think that is an option?
Sherri L Czuchra on 2025-10-30 (5 stars): Yesterday, I baked two cakes: one for our neighbors and one for us. The neighbors said it was delicious! I added cinnamon and apple pie spice, and I plan to use more of those spices next time, along with slivered almonds. I baked the cakes in stoneware pans, and it took 50 minutes. This dessert is easy to make because the instructions are straightforward. I will definitely make this again.
Kristin on 2025-10-29 (5 stars): Heavenly cake - simple and elegant. We like it warm with some freshly whipped cream!
Den M. on 2025-10-29 (5 stars): Ali,
Can you provide the preferable internal temperature using an instant read thermometer for this cake? For me it would be helpful especially since I will be using an 8in springform pan. If any chance you can respond today as I am planning on making it today for a dinner party tomorrow, would be greatly appreciated. I have "ruined" cakes before by over or under baking. urgh
Thank you.
Heather on 2025-10-28 (5 stars): I made it with gluten free flour that is a 1:1 swap. It turned out great
