Apple Sharlotka
This is an easy peasy cake (no stand mixer!) that's not too sweet. Perfect for mornings with yogurt or dessert with a gentle dusting of powdered sugar. Thanks Deb!
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Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths 3 large eggs 1 cup (200 grams) granulated sugar 1 teaspoon vanilla extract 1 cup (125 grams) all-purpose flour Ground cinnamon to taste Powdered sugar, also 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.
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. Beat in vanilla, then stir in flour and cinnamon with a spoon until just combined. The batter will be very thick. Fold the apples into the batter, then pour into the prepared pan and smooth the top. Bake for 55 to 60 minutes until the top is lightly browned. Cool cake in pan for 10 minutes, then flip the cake out onto a cooling rack. Immediately flip back onto a serving plate. Dust with powdered sugar and serve. |
Adapted from Source
Notes:
Notes:
- Deb's method of pouring the batter onto the apples in the cake pan didn't work for me, so I just folded the apples into the batter, then poured it all into the pan.