How to make
Peel the apples, cut them into quarters and remove the core with the seeds. Cut each quarter into thin slices without reaching the end so that they do not fall apart. Arrange them in a baking pan with a diameter of 28 cm, which has been greased and floured or covered with baking paper.
Beat the soft butter and sugar into a fluffy cream. Add the eggs one at a time, by beating at all times and then the sour cream and rum.
Sift the flour along with the baking powder and salt and add it in portions to the mixture, by stirring with a spatula and making circular motions in one direction.
Preheat the oven to 360°F (180°C).
Put a thick-bottomed pot on the hob and caramelize 3.5 oz (100 g) of sugar with a few drops of water. Pour the caramel over the apples arrange them in the baking pan. Pour the cake mixture around or on top of them.
Bake the apple cake for 25-30 minutes or until it is fully baked.
Serve the apple cake slightly or completely cooled with a ball of ice cream or sour cream.
Enjoy!
