Hello Pleasure seekers! Apples are blowing my mind this time of the year and since this is what I consider excitement these days, in strange times between Delta variants (yikes!), new anti-viral pills (hurray!), travel laws lifting to allow vaccinated people into the United States and wearing a mask all around. Well, if you’d like to get some excitement from fall apples, and bake a delectable Apple Rum Cake, you’re at the right place!
At the heart of baking season, pastries, pies, and cakes remain the finest resource for classic baking. There are tons of apple cake recipes out there and I have covered a delicious recipe from Dorie Greenspan’s cookbook Around My French Table on the site, you can find it here.
This new recipe for Apple Rum Cake finds its inspiration in the sophisticated taste of almond paste, adding a nutty and creamy texture that is unbeatable. Here, the apples are not mixed within the batter, but instead afloat of the cake, creating a two-layer between the cake and the apples. The result is a delicious contrast of flavors and textures, sweet, rich, and comforting.
I baked this cake for a dinner party and brought caramel ice cream to serve on the side. As far as I can recall, no one at the table clapped but had they, it would have been for the lovely presentation and the taste. It was all so delicious, a grown-up dessert intended to bring back the sweetness of childhood.
Apple Rum Cake
Makes one cake, serves 8 to 10 people
For the Apples:
4 large apples (honey crisp, golden delicious, fuji, or a combination of them)
1 tablespoon lemon juice
2 tablespoons (30g) unsalted butter
3 tablespoons rum
3 oz (80g) almond paste
½ cup (80g) sugar
5 tablespoons (80g) unsalted butter
2 large eggs
1 cup plus 2 tablespoons (150g) all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2/3 cups (150ml) whole milk
For the Topping:
5 tablespoons butter (80g)
4 tablespoons light brown sugar
½ teaspoon cinnamon
Equipment: one 9-inch springform pan, greased, lined with parchment paper, and dusted with flour.
Prepare the Apples: Peel the apples and cut them into thick slices, then, into medium size dice. Drizzle them with the lemon juice, tossing them well so they don’t turn brown. Melt the butter in a skillet and sauté the apple cubes for 6 minutes, until golden, stirring carefully from time to time. Pour the rum and carefully flambe the contents of the skillet. Let the flame evaporate and pour the apples and juices into a plate. Cool to room temperature.
Prepare the Cake:
Preheat the oven to 350˚F and center a rack in the middle.
Cut the almond paste into small cubes into the bowl of a food processor. Add the sugar and butter and beat well until nice and creamy.
Transfer to a bowl.
Add the eggs to the almond butter mixture and mix well with a rubber spatula until creamy.
In another bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients and the milk to the almond mixture, starting and ending with the milk, in 2 to 3 separate additions.
Pour the batter into the prepared pan and smooth it evenly.
Arrange the apples on top without pushing them down.
Prepare the Topping:
While the cake is baking, prepare the topping: melt butter, sugar, and cinnamon together in a pan until sugar is completely dissolved, whisking well to combine. After 20 minutes of the cake baking, remove the cake from the oven, spoon and drizzle the warm topping all over the apples and the entire cake surface. Return cake to the oven and continue baking for another 10-15 minutes or until a wooden toothpick inserted comes out clean and apples look caramelized (35 to 40 minutes total baking time). Transfer to a cooling rack and let it rest for 10 minutes.
Carefully run a knife around the edges of the cake and remove the sides of the springform. Allow the cake the cool until it’s just slightly warm or room temperature.
You might also like to try this recipe for French Apple Tart here.
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