Apple Cake Recipe
Apple cake, a classic dessert that has graced kitchens and tables for centuries, is a symphony of flavors and textures that tantalizes the taste buds and evokes warm memories of home-baked goodness. Its humble origins can be traced back to medieval times, where apples, a symbol of abundance and fertility, were often incorporated into pastries and cakes. Over time, the recipe evolved, taking on regional variations and cultural nuances, yet retaining its essence as a comforting and crowd-pleasing treat.
Ingredients
- 1 cup 125 grams all-purpose flour
- 1 teaspoon 5 grams baking powder
- ¼ teaspoon 1.25 grams salt
- 1 stick ½ cup = 113 grams unsalted butter, softened to room temperature
- ⅔ cup 133 grams granulated sugar, plus 1 tablespoon (12 grams) for sprinkling the cake
- 2 large eggs
- 1 teaspoon 5 ml vanilla extract
- 3 tablespoons 45 ml dark rum
- 2 baking apples peeled, cored, and cut into ½-inch (1.25 cm) cubes
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or regular cake pan with butter or nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract and rum.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped apples.
- Pour the batter into the prepared pan and sprinkle evenly with the remaining 1 tablespoon of granulated sugar.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.
- Dust with confectioners' sugar, if desired, and serve warm or at room temperature.