Rum-Glazed Apple Clafoutis (Edit recipe)

The Cake

1. Preheat oven to 375°F.
2. Grease an 8x3-inch baking pan or springform pan, then line it with buttered and floured parchment paper.
3. Toss the apples slices in brandy and arrange them in the prepared pan.
4. Pour any remaining rum over the apples.
5. Using a handheld whisk, beat eggs until pale and frothy, then gradually add olive oil continuing to whisk until well combined.
6. Add the cake mix and whisk until smooth. Pour in the milk and heavy cream, whisking again until well combined.
7. Pour the mixture over the apples, then sprinkle with the almonds, if desired.
8. Bake for 70-75 minutes until set and a lovely brown on top.
9. Allow to cool in the pan until room temperature, then remove from pan.
10. Store covered in the fridge and serve cold.
11. Note: This recipe can be doubled and baked in a greased, 9x13-inch baking dish for 60-70 minutes.

The Glaze

1. Microwave ingredients together on high for 60 seconds, or until it develops a syrup-like consistency.
2. Lightly brush glaze on sides of hot cake.