Marie-Helene's Apple Cake

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Marie-Helene's Apple Cake

3/4 cup all purpose flour
3/4 tsp baking powder
pinch salt
4 large apples (choose four kinds — I used mac, gala, golden delicious and spartan)
2 eggs
3/4 cup granulated sugar
3 tbsp dark rum
1/2 tsp vanilla
1/2 cup unsalted butter, melted and cooled

Centre rack in oven, heat to 350 degrees. Generously butter 8- or 9-inch springform pan (mine was 9 and one-half, a little large); line with parchment paper. Line baking sheet with silicone baking mat or parchment paper; put springform pan on sheet. (I used the parchment on the baking sheet).

In small bowl whisk flour, baking powder and salt.

Peel apples, cut in half and core. Cut into 1- to 2-inch chunks.

In medium bowl whisk eggs until foamy. Pour in sugar; whisk for a minute or so to blend. Whisk in rum and vanilla.

Whisk in half of the flour mixture until incorporated, then add half of the melted butter. Repeat with remaining flour and butter, mixing gently after each addition, until smooth, rather thick batter. With rubber spatula, fold in apples, turning fruit to coat. Scrape into pan, poking to even.

Slide pan into oven. Bake for 50 to 60 minutes or until golden brown and knife inserted deep into centre comes out clean (cake may pull away from sides of pan). Transfer to rack and let rest for five minutes.

Carefully run blunt knife around edge of cake and remove side of pan. (Open slowly to make sure no apples are stuck to side.) Let pan cool until just slightly warm or at room temperature. To remove cake from bottom of pan, wait until almost cooled, then run spatula between cake and pan. Cover top of cake with parchment or waxed paper and invert onto rack. Carefully remove pan bottom and turn cake over onto serving dish.

Makes eight servings.

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