French apple cake

Generously butter the cake pan; fold parchment in half, quarters and eighths to a sharp point, set the point at the centre of the upturned pan, trim along the edge with scissors to a circle, set it in and butter it.

Halve the honeycrisp apples, cut either side of the core and remove it; slice every 3/8 inch, then across every 3/8 inch into small rectangles. Peel first if preferred (classically the skin is removed).

Toss about 3 1/2 to 4 cups of cut apples in a mixing bowl with a drizzle of apple cider vinegar, by hand or with a spatula, until evenly coated.

Whisk salt and baking powder into all-purpose flour; set aside.

Beat white sugar and a little brown sugar into room-temperature butter with a whisk or hand mixer, starting slow and switching to high once it creams, until light and fluffy.

Blend in two eggs one at a time, slowly at first until it emulsifies, then more aggressively until smooth and creamy. If it splits, carry on to the next step.

Add a generous amount of rum, a little vanilla extract and about half the flour mixture; mix on low just until the flour disappears.

Add the rest of the flour and mix in with a spatula so as not to overmix.

Fold in the apples.

Transfer to the pan, pressing firmly so there are no air pockets, and smooth the top.

Sprinkle at least three tablespoons of white sugar over the top for a crispy sugary crust.

Bake in the centre of a 350 degree oven for about 45 minutes, until a skewer comes out clean.

Cool in the pan until just warm; lay a rack over the top and flip, lift off the pan, then place a plate over and flip back.

Dust with powdered sugar, slice and serve.

Optionally pipe on whipped cream made with a little sugar and a splash of rum, and dust with a tiny amount of cinnamon.