1. Prep Your Ingredients and Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9-inch springform pan or a 9-inch round cake pan. Lining with parchment paper is an extra safeguard against sticking.
• Peel, core, and dice your apples into approximately ½-inch pieces. Set aside.

2. Whisk the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream the Butter and Sugars

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2 minutes).

4. Incorporate the Eggs and Flavoring

• Add the eggs one at a time, beating well after each addition.
• Beat in the rum or vanilla extract.

5. Combine the Batter

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Don’t overmix!
• Gently fold in the diced apples with a spatula, ensuring even distribution.

6. Bake

• Pour the batter into your prepared pan, smoothing the top with a spatula.
• Bake for 40-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cake should be golden brown and slightly springy to the touch.

7. Cool and Enjoy!

• Let the cake cool in the pan for about 15 minutes before releasing the springform sides (or inverting carefully if using a regular cake pan).
• Allow to cool completely on a wire rack.