Preheat oven to 350F. Butter and flour an 8-inch springform pan (or you could prep the pan with baking spray).

In a small bowl whisk together the flour, baking powder, and salt. Set aside.

Peel the apples. Cut apples in half and core. Cut apples in small chunks.

In a large bowl, beat the eggs until foamy. Add in the sugar to combine. Whisk in the rum and vanilla.

Stir in half of the flour and then half of the melted butter. Continue with whisking in remaining flour and butter. Use a rubber spatula to get all the batter together from the sides of the bowl.

With the spatula, fold in the apples. Add the batter to your baking pan and smooth the top a little with the spatula.

Bake 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Place cake on a cooling rack and let rest for 5 minutes.

Run a knife along the sides of the cake to make sure it’s not sticking to the springform pan. Carefully remove the sides of the pan. Let it cool down to room temperature (even better while it’s warm!).