Introduction
There’s something truly magical about the smell of apples and warm spices baking in the oven, isn’t there? It instantly takes me back to cozy autumn afternoons, the kind where you want to curl up with a good book and a warm drink. And if you’re looking for a way to capture that feeling in your kitchen, I’ve got just the recipe for you! This Apple Rum Cake is ridiculously easy to whip up, and the flavor is just out of this world. It’s the kind of cake that feels both comforting and a little bit special, perfect for any occasion, or just because!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’ll have this cake ready in under an hour (plus cooling time, of course!).
- Easy: No fancy techniques here! If you can measure and stir, you can make this cake.
- Giftable: Wrap it up with a pretty ribbon, and you’ve got an instant, heartfelt gift for friends, family, or even your favorite neighbor.
- Crowd-pleasing: The combination of sweet apples and that hint of warm rum is universally loved. It’s a guaranteed hit!
Ingredients
Gathering your ingredients is the first fun step! Here’s what you’ll need:
- 1 cup all-purpose flour: The foundation of our cake, nice and simple.
- 1 teaspoon baking powder: To give our cake that lovely lift.
- ¼ teaspoon salt: Just a pinch to balance out the sweetness and enhance all those flavors.
- ½ cup (1 stick) unsalted butter, at room temperature: Make sure it’s softened! This is key for a fluffy cake batter.
- ⅔ cup granulated sugar, plus more for sprinkling: Sweetness is important, and that extra sprinkle on top creates a beautiful crunchy crust.
- 2 large eggs: These bind everything together and add richness.
- 1 teaspoon vanilla extract: The classic warm, sweet flavor that makes everything better.
- 3 tablespoons dark rum: This is our little secret ingredient for a sophisticated flavor! Don’t worry, the alcohol bakes off, leaving just a delightful warmth.
- 2 baking apples, peeled, cored, and cut into ½-inch cubes: Choose apples that hold their shape well when baked, like Honeycrisp, Gala, or Fuji.
- Confectioners’ sugar (optional), for decorating: A light dusting makes it look extra pretty!
How to Make It
Alright, let’s get our aprons on and bake this beauty!
- First things first, let’s preheat your oven to 350°F (175°C). While that’s warming up, get a 9-inch cake pan ready. I like to grease it really well and then give it a light dusting of flour. This ensures your beautiful cake won’t stick.
- In a medium bowl, grab a whisk and mix together your flour, baking powder, and salt. Give them a good whisk to combine them nicely.
- Now, in a larger bowl, let’s get creaming! Combine your softened butter and granulated sugar. You can use an electric mixer or a sturdy whisk. Beat them together until the mixture is light and fluffy. This is where you’re building that wonderful texture.
- Next, beat in your eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in your vanilla extract and that lovely dark rum. The aroma starting to build is just amazing!
- Time to bring the dry ingredients and wet ingredients together. Gradually add the flour mixture to the butter-sugar mixture. Mix until it’s just combined. Don’t overmix here; we want a tender cake!
- Now for the star of the show! Gently fold in those delicious apple cubes. Make sure they’re distributed evenly throughout the batter.
- Pour all that wonderful batter into your prepared cake pan and spread it out evenly.
- This next step is optional but highly recommended for that gorgeous golden crust: sprinkle a little extra granulated sugar over the top of the batter.
- Bake for about 30-40 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean.
- Once it’s done, let the cake cool in the pan for about 10 minutes. This helps it set. Then, carefully invert it onto a wire rack to cool completely. Patience is a virtue here, but oh-so-worth-it!
- If you’re feeling fancy, give it a light dusting of confectioners’ sugar once it’s completely cool. It adds a touch of elegance!
Substitutions & Additions
Feeling creative? I love playing around with this recipe! Here are a few ideas:
- Spice it up: Add a pinch of cinnamon, nutmeg, or allspice to the dry ingredients for an extra cozy flavor boost.
- Nutty goodness: Fold in about ½ cup of chopped walnuts or pecans along with the apples for a delightful crunch.
- No rum? No problem! You can substitute the rum with apple juice or even a splash of brandy or bourbon if you have it on hand.
- Different apples: While I love the baking apples, any firm apple will work. Just be sure they’re peeled and cored!
Tips for Success
A few little tricks I’ve learned along the way to make this cake perfect every time:
- Room Temperature Butter is Key: Cold butter won’t cream properly, leading to a denser cake. Plan ahead and let your butter sit out for an hour or so before you start.
- Don’t Overmix: Overmixing develops the gluten in the flour, which can make your cake tough. Mix just until the ingredients are combined.
- Prep Ahead: You can peel and cube your apples a day in advance. Toss them with a little lemon juice to prevent browning and store them in an airtight container in the fridge.
- Check for Doneness: Ovens can vary! Always use the skewer test to ensure your cake is baked through.
How to Store It
This Apple Rum Cake is best enjoyed fresh, but it stores beautifully! Once completely cooled, you can keep it stored in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you might prefer to store it in the refrigerator. It’s also lovely frozen! Wrap it well in plastic wrap and then in foil, and it should keep in the freezer for up to 3 months. Let it thaw at room temperature before serving.
FAQs
Got questions? I’ve got answers!
Q: Can I make this cake without rum?
A: Absolutely! While the rum adds a lovely depth of flavor, you can substitute it with apple juice, milk, or even a bit more vanilla extract if you prefer.
Q: What kind of apples are best for this cake?
A: I recommend using apples that hold their shape well when baked, like Honeycrisp, Gala, Fuji, or Granny Smith (if you like a bit of tartness!).
Q: Can I make this into cupcakes?
A: Yes! This batter would make delicious apple rum cupcakes. Line a muffin tin with paper liners and bake for about 20-25 minutes, or until a toothpick comes out clean. Keep an eye on them as baking times can vary.
Apple Rum Cake
Equipment
- 9-inch cake pan
- Medium bowl
- Whisk
- larger bowl
- Electric mixer or sturdy whisk
- Wooden skewer or toothpick
- Wire rack
- Muffin tin optional, for cupcakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, at room temperature 1 stick, softened
- 0.67 cup granulated sugar, plus more for sprinkling
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 baking apples, peeled, cored, and cut into ½-inch cubes e.g., Honeycrisp, Gala, or Fuji
- confectioners' sugar (optional) for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.1 cup all-purpose flour
- In a larger bowl, cream together softened butter and granulated sugar until light and fluffy.1 cup all-purpose flour
- Beat in eggs one at a time, then stir in vanilla extract and dark rum.1 cup all-purpose flour
- Gradually add the flour mixture to the butter-sugar mixture and mix until just combined. Do not overmix.1 cup all-purpose flour
- Gently fold in the apple cubes.1 cup all-purpose flour
- Pour batter into the prepared cake pan and spread evenly.
- Sprinkle extra granulated sugar over the top of the batter (optional).1 cup all-purpose flour
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with confectioners' sugar if desired once completely cool.1 cup all-purpose flour