Sounds fancy, right? This is rustic elegance at it's easiest, and most delicious while staying just the right amount of sweet.
I love this recipe because it's small, easy to put together, looks gorgeous, and has an incredible texture. And of course, it's gluten-free.
Adding the rum and almond extract is optional, but I think it gives the cake a really gorgeous flavor. Let's bake it.
NOTE: I used two HoneyCrisp apples which were a bit larger than red delicious. It works, but I'd have used one and a half of them, or maybe just one. (it was a lot of apple!) So, measure with your heart on this. Use Macintosh, Honeycrisp, Braeburn, or Empire apples for my fave flavors.
Empires are an east coast thing, and I miss them!
Pre Time: 15 min Total Time: 55 min
INGREDIENTS:
1/2 cup Butter
1/2 cup Sugar
1 tbsp Vanilla
2 eggs
2 tbsp Rum
1 tsp almond extract
1 cup gluten-free flour
1 tsp baking Powder
2 apples peeled & diced (I used honeycrisp)
powdered sugar - for dusting after baking and cooled
DIRECTIONS:
preheat oven to 350 and prepare an 8 inch cake pan or loaf pan
cream the butter and sugar
add in eggs one at a time and mix well
add in vanilla, almond extract and rum (whiskey or brandy also works well)
add in baking powder and flour and mix to combine
fold in apples
bake for 40 minutes until a toothpick or fork comes out clean
cool on a baking rack and dust with powdered sugar to serve
Enjoy this for coffee, brunch, dessert or a snack.
