Chilean Drunken Apple Cake
Heat oven to 325°F. Meanwhile, make the filling: In a 1-qt. saucepan, combine cream with vanilla bean and seeds. Bring just to a simmer, then remove from heat, cover, and let steep 10-15 minutes. Discard vanilla bean. In a medium bowl, combine the cream mixture, apples, and sugar; set aside.
Make the cake: Butter and flour a 9" springform pan; set aside. In a separate medium bowl, sift together 2 cups flour, the baking powder, and salt. In a small bowl, combine rum with 1/4 cup water. In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat 3/4 cup butter and the sugar on medium speed until fluffy, 2-3 minutes. Gradually add eggs, stopping to scrape sides of bowl.
Spread a third of the batter evenly to edges of prepared pan. Spread half of the apple mixture over top, followed by another third of the batter. Repeat with remaining apple mixture and batter, smoothing top.Bake until top is golden brown and a knife inserted into the center of the cake comes out clean, about 1 1/2 hours. Let cool in pan 15-20 minutes. Remove from pan and cool completely before slicing.
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