Apple Sharlotka Washington Post Recipes
APPLE SHARLOTKA
This simple, forgiving, one-bowl apple cake comes together quickly and has been a staple in many Russian families for decades.
Provided by From Olga Massov
Yield 8
Number Of Ingredients 9
Steps:
- 1 Position a baking rack in the middle of the oven and preheat to 350 degrees
- 2 Generously butter a 9-inch springform pan, line it with a parchment paper circle, and lightly butter or spray the circle
- 3 Peel, quarter and core the apples
- 4 Slice each quarter across into 1/4-inch thick pieces
- 5 In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl if using a handheld mixer, beat the eggs, sugar and salt on medium-high speed (high speed for handheld mixer) until thick and ribbony, about 5 minutes
- 6 Beat in the vanilla extract and cinnamon
- 7 Using a fine-mesh sieve, gradually sift a third of the flour into the egg mixture, then gently fold with a spatula until just combined and no flour streaks remain
- 8 Repeat twice with the remaining flour
- 9 The batter will be very thick
- 10 Place half the apples in an even, compact layer on the bottom of the pan
- 11 Cover with half the batter and use an offset spatula to spread the batter evenly over the apples
- 12 Repeat with the remaining apples and batter
- 13 Gently rap the pan a few times against the counter to get rid of air bubbles, and transfer to the oven
- 14 Bake for 50 to 55 minutes, or until a cake tester comes out free of batter and the top of sharlotka is golden brown
- 15 Let cool in the pan for about 10 minutes, then gently run a butter knife around the perimeter of the cake to loosen and carefully remove the sides of the pan
- 16 Using a fish spatula, gently transfer the cake to a serving platter and let cool completely
- 17 When ready to serve, dust sharlotka with the powdered sugar and cut into slices
Nutrition Facts : Calories 227 calories, Fat 2 g, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 98 mg, Sugar 33 g
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- Preheat Oven to 350˚F. Line bottom of un-greased 9" round springform pan with a circle of parchment paper
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