French Apple Cake

I had one big apple and no dessert for Sunday dinner... This led to a quick search on Pinterest and I decided to make a half batch of this French Apple Cake recipe. That turned out to be a good idea:@) Loved that it called for rum, I used Myer's Dark, it really added a nice flavor and the warm smells of rum and apple baking quickly filled the house (kinda reminded me of Christmas). This cake doesn't rise much, it's a moist dense cake that lends itself nicely to a sprinkling of powdered sugar and strong cup of tea or coffee! I think you'll like it if you try if folks.

My half batch was baked in a 4.5 x 8.5 bread pan for 50 minutes.

French Apple Cake-from Food Wanderings
3/4 C + 1 Tblsp A/P flour
3/4 tsp baking powder
1/8 tsp salt
3 very large apples, peeled,cored and chopped into 1" chunks-mine were 1/2"
2 large eggs
3/4 C sugar
2 Tblsp rum
1 tsp vanilla
1 stick butter, melted and cooled

1. Butter and line an 8-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil. I lined my bread pan with Reynolds Release.
2. Sift the flour, baking powder and salt into bowl.
3. In another bowl whisk the eggs until foamy. Add sugar, whisk until smooth and incorporated. Add rum and vanilla, mix well.
4. Alternately add the dry ingredients and butter in two batches. Mix well, but gently, after each addition to make a smooth batter.
5. Fold in the apples with a spatula. Pour the batter into the pan and spread evenly with a spatula.
6. Bake in 350 degree oven for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Place on cooling rack for 15 minutes before removing from the pan.

Eat well and have a happy day:@)