Instructions

1. Preheat the oven to 325 degrees. Spray 9 x 5-inch loaf pan with non-stick spray and set aside.
2. Heat 2 tablespoons of butter and 1/4 cup brown sugar in small saucepan. Cook whisking constantly until sugar has dissolved. Pour caramel mixture into the bottom of the prepared pan. Layer the apple slices over the caramel.
3. In the bowl of a stand mixer, cream together the cream cheese and butter. Gradually add in the sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. Stir in the vanilla.
4. Sift together the flour and the salt. Add flour mixture to the batter alternately with the rum, beginning and ending with the flour. Spoon the batter over the caramel and the apples. Bake the cake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Allow cake to cool in the pan on a wire rack for 25 minutes. Invert cake and all the cake to cool completely.
6. In a bowl, whisk together the powdered sugar and the milk until it is a drizzling consistency. Before serving, spoon icing over cake. Store cake in an airtight container. The cake should be consumed within a few days.