Begin by preheating your oven to 350°F (175°C). This sets the stage for a perfectly baked cake.

Grease an 8-inch round cake pan with butter or non-stick spraying. For an added touch, you could line the bottom with parchment paper to ensure the cake releases beautifully.

In a large bowl, blend the softened butter and superfine sugar until creamy. A whisk or electric mixer works well here. It should turn light and fluffy, which typically takes about 2-3 minutes.

Next, crack in those eggs. Mix them in one at a time, ensuring each is incorporated before adding the next. This step is crucial to achieve that silky texture in your cake batter.

Now, pour in the pure vanilla extract and rum. This step infuses our cake with delightful flavors. Mix until everything is well combined.

In another bowl, whisk together the flour, baking soda, sea salt, and ground cinnamon. It’s a good idea to combine dry ingredients separately to avoid clumps later.

Gradually, fold the dry ingredients into the wet mixture. Stir gently with a spatula. You don’t want to overmix; a few lumps are just fine.

The star of the show—our apple chunks! Gently fold these into the batter. The apple pieces will create those lovely moist pockets throughout the cake.

Transfer your batter to the prepared cake pan. Use a spatula to smooth the top. Before putting it in the oven, sprinkle a bit of sugar on top. This adds a delightful crust when it bakes.

Pop your cake into the preheated oven for about 35 to 40 minutes. Keep an eye on it! It’s done when a toothpick inserted into the center comes out clean.

Once it’s baked, let the cake cool in the pan for about 15 minutes. Then, turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving for a beautiful presentation.