French Apple Cake
Yield: One 9-inch cake
3/4 cup flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples, peeled, cored and diced
2 large eggs, at room temperature
3/4 cup sugar (or 1/2 cup minus 1 tablespoon Stevia)
3 tablespoons dark rum
1/2 teaspoon vanilla extract
8 tablespoons vegetable oil
Preheat the oven to 350 F.
Heavily spray with oil an 8- or 9-inch spring form pan and place it on a rimmed baking sheet.
In a small bowl, stir together the flour, baking powder, and salt.
In another bowl, beat eggs until foamy then mix in sugar, rum and vanilla. Add in half the flour mixture, then fold in half of the melted butter
Stir in the remaining flour mixture, then the rest of the butter.
Fold in the apple cubes until well coated with the batter and using a soft plastic spatula, pour all into the prepared cake pan and smooth the top.
Place cake on middle rack in oven. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Allow cake to 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.
Diabetic: ½ cup minus 1 tablespoon Stevia
Alcohol free: Increase to 1 ½ teaspoons vanilla
Buttery: Use butter instead of vegetable oil