Autumn in France seems like a dream, and this French Apple & Rum Cake seems like the perfect way to end a meal. The cake is light with hints of cinnamon and rum, which complement the fresh apples so well. Serve warm with a dusting of powdered sugar and a scoop of vanilla ice cream for a cozy Fall dessert any night of the week.Print
This perfect fall treat is perfect served warm with a little vanilla ice cream on the side.
2 small Granny Smith Apples, peeled, cored and diced into 1/4” cubes
1/4 cup Butter, softened
2/3 cup Sugar
1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 cup Milk
2 tablespoons Rum
1 teaspoon Vanilla
Powdered Sugar, for serving
Vanilla Ice Cream, for serving
- Preheat oven to 350F. Line an 8″x8″ round cake pan with parchment and lightly grease with baking non-stick spray.
- In a large bowl, cream together butter, sugar and egg until fluffy, about 2-3 minutes.
- In a medium bowl, stir together the flour, baking powder, cinnamon and salt, set aside.
- In a small bowl, combine milk, rum and vanilla.
- Add the flour and milk mixtures alternately to the butter mixture in two additions each.
- Fold in the apples and pour batter into prepared pan. Bake 35-45 minutes, or until a knife or toothpick inserted in center comes out clean. Let cool 10 minutes in the pan before inverting onto a cooling rack (or cake plate if you plan to serve immediately).
- Serve warm with a sprinkle of powdered sugar and a scoop of ice cream.
Recipe courtesy of https://www.learninghowtocook.com/post/french-apple-rum-cake