Drunken Apple Cake (Kuchen Borracho)

Recipe by Gaitri Pagrach-Chandra (from book "Warm bread and honey cake").

For the filling

• 1 1/2 pounds tart apples (about 6 medium-sized apples)
• Generous 1/3 cup granulated sugar
• 1/2 cup heavy cream

• For the cake 
• 
  
• 2 cups all-purpose flour, plus more for the pan
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 11 tablespoons unsalted butter, at room temperature, plus more for the pan
• Generous 1 cup granulated sugar
• 3 eggs, lightly beaten
• 5 tablespoons rum (any rum will do quite nicely)
• 5 tablespoons water

Make the apple filling

1. Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices. 2. In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.

Make the batter

3. Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.

4. Sift the flour with the baking powder and salt and set aside.

5. Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.

6. Divide the batter into 3 portions. (You can eyeball it, but each portion should be about 1 cup or so.) Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spoon half of the apple and cream mixture evenly over the batter, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neat and level. Scrape another 1/3 of the batter on top of the apples and cream and smooth the surface, spreading the batter all the way to the edge of the pan. Spoon the remaining apples and cream evenly on top of the batter, and then top with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.

7. Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.