¾ cup all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
4 large apples
2 large eggs
¾ cup sugar
3 tablespoons rum
½ teaspoon vanilla extract
8 tablespoons unsalted butter, melted
½ teaspoon Chinese five spice
½ cup wildflower honey
Center a rack in the oven and preheat to 350 degrees. Generously butter an 8-inch springform pan and put it on a baking sheet.
Whisk the flour, baking powder, and salt together in a small bowl.
Peel the apples and remove the cores. Cut the apples into 1-inch chunks.
In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute to blend. Add the rum and vanilla. Whisk in half of the flour, and when incorporated, add half the butter. Repeat with the remaining flour and butter and gently fold in the apples. Scrape the batter into the pan and spread with the spatula to even out.
Bake in the preheated oven for 50 to 60 minutes or until the top is golden brown and a knife inserted in the center comes out clean. Transfer to a rack to cool. Remove from the spring form pan and cut into wedges.
In a small skillet, lightly warm the honey and five spice. Remove from heat and let cool slightly before serving with the apple cake.
