Christi's version of French Apple Cake
- 3/4 cup flour
- 3/4 tsp baking powder
- pinch of salt
- 4 large apples, diced (a mix of varieties, but I used Gala and Granny Smith)
- 2 large eggs, at room temperature
- 3/4 cup sugar
- 3 tbs light rum (or dark rum)
- 1 tsp vanilla extract (or 1/2 tsp if using dark rum)
- 1 stick (8 tbs) unsalted butter, melted and cooled to room temperature
- 1/2 cup toffee bites (I used Hershey brand)
Butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet. (I used two 9 inch round cake pans). In a small bowl, whisk together the flour, baking powder, and salt. Peel and core the apples, then dice them into 1-inch (3cm) pieces.
Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula. After this step I sprinkled the top of the batter with toffee bites.
Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean (If you used two pans like I did, bake for 35 minutes). Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.