Ingredients

• large baking apples , such as Honeycrisp
• 2 teaspoons apple cider vinegar
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 stick unsalted butter , at room temperature
• 0.5 cups white sugar
• 2 tablespoons light brown sugar
• 2 large eggs
• 3 tablespoons dark rum
• 0.5 teaspoons vanilla extract
• 3 tablespoons white sugar for the top
• 1 tablespoon powdered sugar for dusting , optional

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. 2 Peel (or leave skin on) and core apples; cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won't get tender enough when baked. Add to a large bowl and toss with apple cider vinegar.
3. 3 Mix together flour, baking powder, and salt in a small bowl.
4. 4 In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat.
5. 5 Mix in rum, vanilla extract, and 1/2 of the flour mixture. When the flour disappears add the rest, and fold in with a spatula.
6. 6 Fold in apples until evenly mixed into the batter. Transfer batter to the prepared pan, making sure all the batter is pressed in firmly. Smooth top and dust with remaining 3 tablespoons sugar.
7. 7 Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes.
8. 8 Remove cake from oven and let cool in the pan for about 30 minutes. Invert cooled cake onto a wire rack, place a serving plate on top, and flip back over. Dust top with powdered sugar and serve.

Nutrition per serving