This recipe is adapted from La Cucina Italiana magazine (Italian version; September 2020).
- olive oil to oil the pan
- 4 eggs
- 1 1/2 cups sugar (300 grams)
- 2/3 cup butter (150 grams), soften
- 3 1/4 cups flour (400 grams)
- 1 tablespoon baking powder
- 1/2 cup milk
- 1/2 cup rum
- 3 pounds apple, peeled and thinly sliced
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- juice of 1 lemon
Heat oven to 350°F. Oil a 10-inch round cake pan with olive oil and line it with parchment paper.
In large bowl, whisk eggs and sugar with electric mixer on medium speed until light and fluffy. In another bowl mix the flour and baking powder. Add the butter alternating with the dry ingredients and liquids (rum and milk). Stir in 1/3 of the apples. Spoon into pan. Mix the rest of the apples with thew cinnamon, lemon and vanilla. Arrange them on top of the cake. Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean.
Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm.