This perfect fall treat is perfect served warm with a little vanilla ice cream on the side.

Scale

2 small Granny Smith Apples, peeled, cored and diced into 1/4” cubes

1/4 cup Butter, softened

2/3 cup Sugar

1 Egg

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

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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