Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's so good, it's hard to imagine there being leftovers for that long!
|3⁄4 t||baking powder|
|4||apples (large; try a variety of sweet and tart apples)|
|2||eggs (large, at room temperature)|
|3 T||dark rum|
|1⁄2 t||vanilla extract|
|8 T||butter (unsalted, melted and cooled to room temperature)|
Place the oven rack in the center of the oven and preheat oven to 350˚F. Line the bottom and sides of an 8-9-inch springform pan with parchment.
In a small bowl, whisk together the flour, baking powder, and salt.
Peel and core the apples, then chop into 1-inch cubes.
In a large bowl, whisk the eggs until foamy. Add the sugar and whisk for a minute until creamy. Whisk in the rum and vanilla. Whisk in half of the flour, then half of the melted butter, followed by the remaining flour, then the remaining butter. Stir after each addition until well-incorporated. Fold in the apples, and toss until coated completely in batter. It will look like it's mostly apples. Scrape into the prepared pan, and gently smooth the top.
Bake for up to 1 hour and 20 minutes. Begin checking for done-ness at 50 minutes, testing with a sharp knife. If it comes out clean and the top is nicely golden, it's ready. Place on a wire rack to cool for 10 minutes, then carefully lift the parchment and cake out of the pan. Let cool on the wire rack to slightly warm or room temperature before serving.
To store leftovers, just press some wax paper or plastic wrap onto the cut surfaces. It's too moist to keep covered. It will keep for up to 3 days.
If you're vegan or are cooking for vegans, this recipe adapts wonderfully. Use margarine instead of butter, and use egg replacer powder for the eggs. Increase the eggs to 3 eggs from 2. This might be incredible with coconut oil instead of margarine, but I haven't tried it!