Directions

• Prep Equipment
• Preheat your oven to 350°F (180°C) with a rack in the center position. Generously butter an 8-inch (20cm) springform pan (or an 8-inch round cake pan lined with parchment paper) and place it on a baking sheet to catch any potential drips.
• Whisk Dry Ingredients
• In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• Mix Wet Base
• In a large bowl, beat the eggs until foamy. Add both the brown sugar and granulated sugar, whisking vigorously for 1 to 2 minutes until the mixture turns pale and slightly thick. Whisk in the dark rum and vanilla extract.
• Combine Batter
• Whisk in half of the flour mixture, followed by half of the melted butter. Stir in the remaining flour mixture, then gently fold in the rest of the melted butter until smooth.
• Fold in Apples
• Add the diced apples to the batter, folding gently with a spatula until every piece is coated. (Note: The batter will look sparse, serving primarily to bind the apple cubes together).
• Assemble & Top
• Scrape the apple-rich batter into your prepared pan, smoothing the top with a spatula. Evenly sprinkle the sliced almonds across the entire top surface.
• Bake
• Bake for 50 to 60 minutes. Check around 45 minutes—if the almonds are browning too quickly before the center sets, cover the top loosely with a sheet of aluminum foil. The cake is done when the top is golden brown and a knife inserted into the center comes out clean.
• Cool & Serve
• Let the cake cool in the pan on a wire rack for 5 to 10 minutes. Run a thin knife around the inside rim to loosen the edges, then carefully remove the sides of the springform pan. Serve warm or at room temperature.