Apple Cake Sharlotka
Level
Easy
Prep Time
15 min
Cook Time
55 min
Servings
8
Ingredients
6 large eggs, room temperature
1 cup granulated sugar
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 lbs (3 med/large) honeycrisp apples
1 teaspoon powdered sugar, to dust, optional
Instructions
1. Preheat oven to 350˚F. Line bottom of un-greased 9″ springform pan with a ring of parchment paper
2. Add 6 eggs to the bowl of a stand mixerfitted with the whisk attachment, and beat on high speed for 1 minute until foamy. With the mixer on, gradually add 1 cup sugar and beating on high for 8 to 10 minutes or until thick and fluffy ribbon forms.
3. Meanwhile, peel, core, quarter and slice apples into 1/4″ thick pieces.
4. In a medium bowl, whisk together 1 1/3 cups flour with 1/2 tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from the bottom of the bowl to ensure pockets of flour aren’t missed. Stop mixing when you no longer see streaks of flour (don’t over-mix). Quickly fold in 1 tsp vanilla extract just until incorporated.
5. Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into the batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter the remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. The top will be golden brown.
6. Remove from oven and rest in pan 15 min. Slide a thin spatula or knife around the edges of the pan to loosen then transfer to a cake platter to cool to room temperature. Dust with powdered sugar to serve.
Recipe courtesy of Natasha’s Kitchen.
