Upside Down Apple Rum Cake

Upside Down Apple Rum Cake is one of the ways I like to make use of the abundance of fresh local apples in the fall. Serve it with a dab of whipped cream and you have a real treat.

Ingredients

Yellow Cake

• 2 sticks unsalted butter, at room temperature

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups sugar

• 4 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 3/4 cup heavy cream

• 1/2 cup dark rum

• 1-2 cups baking apples (McIntosh, Granny Smith, etc.), chopped into small pieces

Topping

• 3 tablespoons unsalted butter

• 1 cup brown sugar

• 1/2 Tbsp. cinnamon

• 2 Tbsp. dark rum

• 1 Medium baking apple, sliced about 1/8-inch thick

Directions

Preheat the oven to 350 degrees F.

Butter and dust a 9-inch spring-form pan (or 9x13 reectangular non-stick pan, if you like) with flour, tapping out the excess. You can also use baking spray.

Combine 3 cups flour, the baking powder and salt in a bowl and stir to mix.

Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.

Reduce the mixer speed and add the eggs, one at a time, scraping down the bowl as needed, followed by the vanilla extract.

Mix 1/2 cup rum with the cream and mix the dry ingredients and cream into the batter a little at a time, starting with the flour and alternating cream and flour until everything is in the batter and it is smooth.

With a spatula, fold the chopped apples into the batter.

In a small sauce pan, combine the brown sugar, butter, cinnamon and rum over medium heat and cook until the sugar is melted and the sauce begins to boil.

Arrange the sliced apple in a layer in the bottom of the pan, pour the sauce evenly over the apples and then pour the cake batterinto the pan.

Bake until the cake is lightly brown on top and the centers spring back when pressed or when a toothpick inserted into the center of the cake comes out clean, 35-45 minutes.

Transfer to a rack and let cool 10 minutes.

If you're using a spring form pan, run a knife around the edge of the pan and remove the form, then put a cake plate on top of the cake invert it, using a knife to loosen the edges of the cake pan bottom to it comes free without messing up the topping. If you're using a rectangular pan, run the knife around the edge of the pan and invert onto a suitable baking sheet.

Serve the cake with a little whipped cream decoration.

Note: I generally like to use McIntosh apples for this recipe. They bake well but retain their shape and even a little toothiness. If you want more crunch, use something like a Granny Smith. (Here's a great guide to apples and their characteristics: http://ift.tt/1aFsAyC) As for the rum, I believe in the adage that you should never cook with something you wouldn't drink. I use a reasonably priced dark rum from Barbados, and have, on occasion subbed in spiced rum, as well. Steer clear of highly distilled white rum, especially the very high alcohol versions.

Full printable recipe at http://ift.tt/1M8lMvL

bon appetit