Preheat oven to 350F

Prepare your baking pan. I use a regular layer cake pan (9”round) instead of a springform pan

Grease it well with unsalted butter and line it with a circle of parchment paper and grease the top of that (you can use butter cooking spray too)

Peel, core and slice up your apples and set them aside.

Melt the unsalted butter in a small bowl.

Sift the cake mix into a medium bowl. 

In a large bowl, beat the eggs with a whisk, add the melted butter, dark rum, spices. You really don’t need an electric mixer for this recipe.

Stir in the dry ingredients being careful not to over mix.

Gently fold in the sliced apples.

Using a rubber spatula, spread batter into the prepared pan, and smooth the top of the batter.

Place the cake on a rack in the middle position of your oven rack for 45 to 55 minutes until it is golden brown and a straw comes out clean.

Cool the cake on a wire rack.

Place a large plate on top of the cake and invert it to get it out of the pan. Then repeat this so that you get the lovely rounded top with the cooled apples poking through!

When ready to serve, sprinkle confectioners’ sugar or add a scoop of ice cream!