There is nothing I love more than when I see a picture of something I want to make, check it out, and discover I have all of the ingredients in my pantry already. Those simple, wholesome, basic recipes are often the best. I’m not a fancy baker: You won’t see lavendar cupcakes or saffron anything coming from my kitchen. Sharlotka is a traditional Russian apple cake, and it is one of those recipes.
This cake made me happy. It was so simple and delicious.
It did mess up my oven though, so make sure you line yours with foil.
Serve it with a dallop of whipped cream. Your dinner guests will be so impressed and think you worked so much harder than you actually did.
Recipe adapted from Fresh From Eva’s Kitchen.
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 tbsp sugar + 1/2 tsp cinnamon
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
Ground cinnamon and Powdered sugar to finish
Preheat oven to 350 degrees.
Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.)
Add the 3 tbsp sugar and 1/2 tsp of cinnamon to the apple mixture.
Pile the cut apples directly in the prepared pan.
Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. (about two minutes on high speed will accomplish this. The mixture will be light and fluffy and turn a pale yellow color)
Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour the batter over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.)
Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon. Serve warm or cooled, dusted with powdered sugar.