Ingredients
- 125g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 115g unsalted butter, at room temperature
- 135g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons Dark Doyle Apple Rum
- 2 cooking apples, peeled, cored and cut into ½-inch cubes
- Powdered icing sugar (optional), for decorating cake
Method
From the radiant recipe book of Jennifer Segal, comes a ridiculously delicious French-inspired Apple Cake.
Using our Dark Doyle Apple Rum, add a kick of flavour and devour this dish in on sitting!
Method
Preheat the oven to 175°C)and set an oven rack in the middle position. Grease a 9-inch springform cake pan with butter.
In a small bowl, whisk together your dry ingredients- the flour, baking powder and salt.
Using a handheld mixer with beaters, 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 Dark Doyle Apple Rum. Don't worry if the batter looks grainy 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 and remove the sides of the pan. Using a fine sieve, dust with powdered sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
