Rosemary Apple Cake

3 tablespoons butter
1/2 cup brown sugar, packed
1 tablespoon rum
2 to 3 apples (peeled, quartered and cored)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons fresh rosemary leaves, minced
6 tablespoons butter, softened
3/4 cup granulated sugar
1 whole egg
1 egg yolk
3/4 teaspoon vanilla extract
2/3 cup milk
Sweetened whipped cream for topping (optional)

Heat oven to 375 degrees F. Butter a 9-inch round cake pan.

Melt butter with brown sugar over medium heat in a small saucepan, stirring. Stir in rum. Pour sugar mixture into cake pan, spreading evenly.

Cut apples lengthwise into 1/4-inch thick slices. Decoratively arrange enough apples in one layer to cover sugar mixture.

Sift together flour, baking powder and salt. Stir in rosemary.

In a large bowl, beat together 6 tablespoons butter and 3/4 cup sugar with an electric mixer until light and fluffy. Beat in egg, yolk and vanilla extract. Add flour mixture alternately with milk. Beat after each addition until just combined. Pour batter into cake pan, spreading evenly. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes.

Cool cake in pan on a rack for 5 minutes. Invert a plate over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Serve warm with whipped cream.

Serves 8 to 10.