French Apple Cake with Almonds
This buttery, rum-flavored cake is wonderfully simple, adding to its allure. It’s demure, unpretentious and heavenly. To me it reminds me of and old-fashioned tea cake. Serve it for afternoon tea or as a dessert with ice cream or cream.
Servings: 8
- 2 sticks (1 cup) salted butter, softened 8oz/226g
- 1 1/3 cups white sugar
- 4 large eggs
- 1/4 cup dark rum
- 2 teaspoons vanilla
- 2 cups self-rising flour
- 4 medium-sized baking apples peeled, cored and cut into 1/2-inch size pieces
- 1/2 cup sliced almonds
- Confectioner’s sugar for dusting
- Ice cream or whipped cream to serve optional
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line base and side with parchment paper.
- Beat butter and sugar together in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well between each addition.
- Beat in the rum and vanilla until well combined. Add the flour and beat until just combined.
- Add the apples, stir until combined. Scrape the mixture into the prepared pan. Leave the top a little peaks and valleys. Sprinkle with almonds. Bake for about 50 minutes or until a skewer inserted into the center comes out clean. Remove to a wire rack. Let stand for 10 minutes.
- Remove the cake from the pan. Dust with icing sugar. Cut into wedges to serve. Serve warm. Cuts into 8 pieces.