This recipe is from Dorrie Greenspan’s book Around My French Table which is full of great recipes.
3/4 c. flour
3/4 t. baking powder
pinch of salt
4 large apples(try all different kinds), peeled
2 large eggs, room temperature
3/4 cup sugar
3 T. dark rum
1/2 t. vanilla extract
8 T. unsalted butter, melted and cooled
Preheat oven to 350 degrees and use rack in the middle of the oven. Generously butter an 8″ springform and set on a lined baking sheet pan. Whisk flour, baking powder and salt together in a small bowl. Peel and core the apples and cut into 1-2″ chunks. In a medium bowl or mixer beat the eggs with the whisk attachment until frothy, add sugar and beat for one minute. Add the rum and vanilla. Whisk in half of the flour and when mixed add half of the butter. Repeat. Fold the apples in, stirring to incorporate. Pour into pan and bake 50-60 minutes. The top will be golden brown and the cake may pull away from the edges of the pan. Cool 5 minutes. Use a knife around the edges of the springform and release the sides. Allow to cool to room temperature.