Cake:

• Preheat oven to 350℉ (180℃)
• Prepare apples by coring, peeling and chopping into ½" cubes. Toss in a tablespoon of lemon juice.
  2 Medium Apples, 1 Tablespoon Lemon Juice
• Prepare a 9" round cake pan by lining the bottom with parchment paper or greasing the pan.
• Whisk flour, baking powder, salt and cinnamon in a small bowl. Set aside for later.
  1 ½ Cups All Purpose Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1 teaspoon Cinnamon
• Place butter and granulated sugar in bowl of a stand mixer. Using the paddle attachment, begin mixing butter and sugar until light and fluffy (2 - 4 minutes), scraping bowl occasionally. Note: a hand mixer may also be used.
  ¾ Cup Butter, ⅔ Cup Granulated Sugar
• Add room temperature eggs, one at a time, scraping bowl between each addition. Mix on medium-low speed until eggs are well incorporated.
  3 Large Eggs
• Add rum and mix for approximately 30 seconds,
  1 Tablespoon Dark Rum
• Add flour mixture and mix on low speed until just combined.
• Stir chopped apples into cake batter by hand.
• Pour cake batter into prepared pan and smooth the top lightly with spatula.
• Sprinkle 2 tablespoons of granulated sugar evenly over top of cake.
  2 Tablespoons Granluated Sugar
• Optional: Place apple slices in a spiral pattern on top of cake batter.
  1 Medium Red Apple, sliced thinly - do not peel
• Bake for 40 - 50 minutes The cake top will be a golden color and a toothpick inserted in the center of the cake will come out clean when the cake is done.
• Place cake on a rack and allow to cool completely before unmolding (approximately 40 minutes).
• If desired, sprinkle confectioners' sugar over top of cake after unmolding.