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Canadian Apple Cake

I call this a Canadian Apple Cake because I got the recipe a few years back out of a Canadian magazine. I love it. It's so moist. Definitely less "cake-like" than what you would traditionally think. Give it a try - and don't forget the scoop of vanilla ice-cream!

4 apples, peeled, cored and cut into chunks
2 eggs
3/4 cup sugar
1/2 tsp vanilla
3 tbsp dark rum (or substitute 1 tsp of rum flavoring)
1/2 cup melted butter
3/4 cup flour
3/4 tsp baking powder
dash of salt

Beat eggs until frothy. Add in sugar, vanilla and rum. Mix until smooth.

In another bowl combine the flour, salt and baking powder. Add dry mixture to the egg mixture alternating with the melted butter. Beat until creamy.

Fold apple chunks into the batter. Mix.

Pour into a well prepared 9-inch round spring form pan.

Bake at 350 F for 50-60 minutes until completely set.

Allow to cool for 15 minutes, before removing the side of the spring form pan. If you wish to transfer it to a platter run a flat spatula under the bottom, after its completely cooled. Invert it onto a platter, and then back again on to another so that original top is upright.

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