I made 3 versions of this cake and like Goldilocks the last cake was the best. The first one I simply didn’t like the taste at all. The second cake was tastier and so much closer to what I wanted, but it lacked a nutty flavor I realized then the cake needed.
Last night we had or second annual Friendsgiving. I did not host this one so I was not in charge of the turkey. I signed up to bring a side and a dessert which I’m telling you to let you know I had help eating this cake. Though I do confess to eating a second slice once I got home and was sure that yes, I still did want another piece of cake.
I added less rum to the batter for this group of friends who I knew would not have been keen on a more prominent rum taste. But if I were making it again for myself I would increase the rum and decrease the milk by 1 TBS. I adapted the Gluten-Free Yellow Cake recipe by King Arthur Flour for this cake. This cake holds up better than any other cake I think I have made. Sadly I ran out of butter and the convenience store here does not sell butter. The store does sell icing, so I used that, but would in the future make my own buttercream.
This recipe makes two 9 inch cake rounds. Feel free to stack and ice with your favorite icing, I chose vanilla so as not to totally overwhelm the apple and rum flavors.
Apple Rum Cake: Adapted from King Arthur’s Flour cake recipe
100 G Almond Flour
150 G Sorghum Flour
17 G Coconut Flour
100 G Cornstarch
78 G Potato Flour
1 tsp xanthan gum
170 G Butter, room temperature
1 cup sugar
1 tsp Salt
2.5 tsp Baking Powder
1/2 TBS Vanilla
220 G Milk, room temperature
1 TBS Rum
2 apples, peeled, cored, and chopped into 1 inch cubes
Preheat oven to 350F and grease two 9 inch spring form cake rounds.
In a large bowl whisk the flours, salt, baking powder, and xanthan gum.
In a stand mixer with a paddle attachment cream the butter and sugar. Add the vanilla and rum.
Using a spatula scrape the sides of the mixing bowl. Add the eggs one at a time. Scrape bowl again.
Slowly add the milk and flour, alternating with the two until well combined in the batter.
Fold in the apples with a spatula.
Divide batter and pour the batter into prepared pans and bake for 26 minutes.
Cool for 10 minutes before removing from pan to then cool on a baking rack. Allow cake to completely cool before icing.
After icing I topped the cake with little bits of apple that
fell out dislodged themselves from the cake.