A touch of rum gives this apple cake a warm and rich feeling while the toasted almond flour brings out a nutty texture and flavor
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- pinch of Kosher salt
- 3 large apples, a mix of varieties
- 8 tbsp butter, melted and cooled to room temperature
- 3/4 cup granulated sugar, plus more for dusting
- 2 eggs
- 2 1/2 tbsp rum
- 2 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
- confectioners sugar for dusting (optional)
Preheat oven to 350 degrees, heavily butter a 9" springform pan and place it on a baking sheet. Peel and dice the apples into 1" pieces.
In a small bowl whisk together flour, almond flour, baking powder, salt and cinnamon and set aside. In a separate bowl whisk eggs until foamy. (I always do this by hand but you can use an electric mixer.) Once your eggs are foamy whisk in the sugar, rum and vanilla. Add in half of the melted butter and whisk to combine. Add half of the flour mixture and whisk to combine. Repeat this step with the second half of the butter and flour mixture. When fully combined, fold in the apple pieces until well coated with the batter.
Pour the batter into your prepared pan and smooth out the top with a spatula. Sprinkle with sugar (I usually use a little less that 1/4 of a cup.) This will create a really nice crust on the top of your cake, but this step is optional.
Bake your cake for 60 to 70 minutes or until the top is golden brown and a knife inserted into the center comes out clean. Remove cake from the oven and let stand for five minutes. Once your cake has cooled slightly, run a knife around the edge of the cake to help loosen the edges. You can sprinkle with confectioners sugar right before serving.
*I use the toasted almond flour from King Arthur Flour. You can use any brand or omit it and use 1 cup all purpose flour if almond flour is not available to you.
Recipe adapted from David Lebovitz