Abby's Pecan Apple Cake

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Brush the sides of an 8-inch springform pan with the melted butter.

2. 2

   In a small bowl, stir together 1/2 cup of the sugar, the cinnamon, nutmeg, and 1/4 cup of the flour. Sprinkle this mixture evenly over the bottom of the pan, then wrap foil around the outside of the pan to prevent leaks.

3. 3

   Starting at the outer edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing toward the center. Fill in the center with another circle of apples, layering any remaining slices evenly with some overlap so the batter will not escape.

4. 4

   With an electric mixer, beat the softened butter with the remaining 1 cup sugar until creamy. Beat in the eggs, milk, rum, and vanilla; the batter may look slightly curdled, which is fine.

5. 5

   Add the remaining 1 1/4 cups flour along with the pecans, baking powder, baking soda, and salt, beating just until the flour is incorporated.

6. 6

   Pour the batter evenly over the apples and smooth the top. Set the pan on a baking sheet and bake in the middle of the oven for about 70 minutes, until a toothpick inserted in the center comes out clean. Cover the top loosely with foil if it browns too quickly.

7. 7

   Let the cake rest on a rack for 5 minutes, then run a thin knife around the edge to release the sides. Invert the cake onto the rack, leave the pan in place for another 10 minutes, then carefully lift off the pan and let cool.