Directions

• Preheat the oven to 350° F. Butter an 8-inch round cake pan (make sure cake pan is at least 2 inches tall). Line the bottom of the pan with parchment paper, then butter and flour the parchment.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In the bowl of a standing mixer, beat together the butter and sugar until fluffy, 3 to 5 minutes.
• Beat in the egg and vanilla and mix until well blended.
• Add the dry ingredients alternately with the water, and beat the batter until smooth, about 30 seconds. Stir in the apples and walnuts.
• Pour the batter into the prepared cake pan and bake the cake 25 to 35 minutes, or until a toothpick comes out clean.
• Cool in the pan for 30 minutes, then turn the cake out onto a cooling rack and cool completely, removing parchment paper.
• Move cake to a serving plate, and top with rum sauce (recipe follows).
• Combine all the sauce ingredients together in a medium saucepan over medium heat. Cook until butter is melted, sugar is dissolved, and the sauce is smooth.