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1
Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
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2
Set a rack in the middle of the oven; preheat oven to 350u00b0.
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3
Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
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4
In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
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5
In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
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6
Beat in the eggs one at a time, beating until smooth after each addition.
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7
Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
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8
Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
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9
Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
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10
Scrape remaining batter onto the filling and smooth out.
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11
Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
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12
Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
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13
Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
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14
Remove the sides and slide the cake off the base to a rack to finish cooling.
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15
When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
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16
Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
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17
Place over medium heat until warm and fluid.
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18
Drizzle half the glaze over the top of the cake in a series of parallel lines.
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19
Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
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20
Wait until the glaze dries, then slide the cake onto a platter.
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21
Serve with ice cream or whipped cream; this cake is best served on the day it is made.
