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1 stick unsalted butter

2/3 cup sugar, plus 2 tbsp for topping the cake

2 eggs

1 tsp vanilla extract

1/4 cup rum

1 cup flour

1 tsp baking powder

Pinch salt

About 1 quart diced apples (3 small or 2 large apples, peeled, cored, and diced into 1/4 inch chunks)

Powdered sugar, for topping

Grease a 9 inch cake pan or springform pan.

In a stainless skillet, melt the butter over medium heat. Avoid using a dark-bottom pan as it makes it hard to see the butter’s color. Continue heating until the foam lessens and the butter begins to brown, releasing a nutty and toasty aroma. Once the butter has browned and bits at the bottom of the pan have darkened, quickly pour it into a metal or glass mixing bowl to cool and halt further cooking. Allow it to cool to room temperature.

Combine 2/3 cup of sugar into the browned butter, then mix in the eggs, vanilla, and rum. In a separate small bowl, combine the flour, baking powder, and salt. Carefully mix these dry ingredients into the wet mixture using a spatula until it forms a thick batter. Fold the apples into this batter and place it into the cake pan you prepared. Even out the surface of the batter and lightly sprinkle 2 tbsp of sugar on top. Place in the oven and bake for 30 minutes, or until a toothpick comes out clean from the center and the surface is nicely golden and crackly.

For each serving:

1/2 cup old fashioned oats

1/2 cup milk of your choice

1/2 cup grated apple (approximately 1/4 of a large orchard apple)

1/4 tsp cinnamon or pumpkin pie spice

1/4 tsp vanilla extract, optional

Pinch of salt

Maple syrup or honey, if needed

Additional toppings such as fresh or dried fruit, toasted nuts, coconut. Prepare this every evening for the next morning, or at the start of the week in small containers or mason jars. Begin by placing oats in each jar, followed by your liquid of choice—I often opt for milk, though vanilla almond milk or coconut milk are delightful. Oat milk might be a bit much here. Mix in the grated apple, cinnamon, vanilla (optional), and a pinch of salt. Leave in the fridge overnight; during this period, the oats will soften and absorb most of the liquid. In the morning, finish with toppings of your choice! Add maple syrup or honey for a bit more sweetness if needed. I enjoy sweet additions like dried cranberries or diced dried apricots. For a crunchy texture, add toasted slivered almonds or chopped pecans. Incorporate some berries or sliced bananas for a fresh element.

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