3/4 teaspoon baking powder
Pinch of salt
4 large apples
2 large eggs
3/4 cup (170g) sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
110g unsalted butter, melted and cooled
1) Center a rack in the oven and preheat the oven to 180 degrees C. Generously butter an 8-inch springform pan.
2) Whisk the flour, baking powder, and salt together in small bowl.
3) Peel the apples, cut them in half and remove the cores. Cut the apples into 1 - 2cm chunks.
4) In a medium bowl, beat the eggs until foamy. Pour in the sugar and whisk to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
5) Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
6) Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.