German Apple Cake

Fall is in the air and the apples have come to market. There is nothing like warm apple cake with vanilla ice cream and carmel sauce. The cake is very simple to make. It stands on it's own with a hot cup of tea too! You must serve it warm, so if it cools, microwave it for a minute or two. Lovely fresh candied nuts would really throw this over the top!

 I added a new blog link from the UK.
Check out Dan Lepard's apple pastry recipes.

3/4 cup of flour
3/4 teaspoon baking powder
4 large granny smith apples
2 eggs
grated zest from one lemon
juice of one lemon
1/4 cup dark muscovado sugar
1/2 cup sugar
1/8 teaspoon salt
1 stick of butter melted
1/2 teaspoon of cinnamon
1/4 teaspoon of fresh nutmeg
1 teaspoon of vanilla
3 tablespoons of dark Jamaican Rum

Preheat your oven to 350 degrees. Spray a 8 inch spring form pan with cooking spray and line with parchment paper. Peel the apples and cut slice them on a french mandeline on the thicker side.
Pour the juice and lemon zest over the apples. Now set this aside. In a bowl beat the eggs with a whisk and add the sugars. Mix until well incorporated. In a seperate bowl, mix the flour, baking powder, salt, and spices. Stir into the eggs; alternately the flour and butter mixture. Now add the vanilla, rum and apples. Pour the mixture into the prepared pan and bake for 60 minutes.