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1
Preheat oven to 200u00b0F.
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2
Peel, core and chop half of the apples into cubes, place on a rimmed cookie sheet (feel free to cover pan with a Silpat) and bake for 20-25 minutes. Continue preparing rest of the recipe while these dry.
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3
Peel, core and slice the remaining half of the apples into thin slices (~1/6inch). When the cubes are done remove them from the oven, exchange slices for cubes on the pan and place pan in oven for 20-25 minutes You can put both slices and cubes in the oven at same time, but they'll still have to dry for about 20-25 minutes.
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4
Butter and flour a 9-inch springform pan.
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5
Mix together flour, baking powder, and salt in a small bowl.
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6
Cream the butter and sugar (granulated and brown) in a separate bowl using a handheld or (if you're lucky) stand mixer for about 2-3 minutes. Add eggs, one at a time. Scrape down sides of bowl as needed. Add vanilla and rum.
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7
On low speed, add flour mixture into the creamed mixture. You may have to switch to hand whisking this if you have a hand mixer like I do that has a mind of its own! Fold in the chopped apples with a rubber spatula.
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8
Preheat the oven to 350u00b0F. Line the sides of the prepared pan with a single layer of apple slices. Divide batter, and pour half into pan. Layer the rest of the apple slices on top of the batter. Pour in the remaining batter to cover.
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9
Bake for 40 minutes. Make sure to check with a toothpick; it'll come out clean if it's done. Remove from oven. Let cake cool before removing from pan. Use a knife to loosen up the sides.
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10
Dust with powdered sugar. Can be enjoyed warm or at room temperature.
