Every once in a while a recipe inspires you to get up off that couch or stop what you are doing and bake something. This is one of those recipes. It celebrates the fall bounty of fruit like apples and peaches – two of my favorites. This one uses apples and I have adapted this slightly from the original (from Chef Matt Danko). It is a fantastic treat for an everyday meal or an end of dinner dessert. You know what that means – add it to your “keeper” recipe file!
Not a lot of ingredients, not a lot of mess – two of my favorite reasons to cook something. The texture of this cake is very unique because the light – almost flourless, batter bakes like a meringue and provides a wonderfully crispy top while the cake provides the body and the cooked apples a delicious finish. I loved the combination of the textures.
You begin by greasing a spring form pan. Mine is non-stick, but I still greased it – better safe than sorry. If I didn’t have a non-stick, I would probably have greased and lined the bottom and sides of the pan. The other thing is that there is no bottom per se on this cake. Thinly sliced apples are spread into the greased pan and then the lighter than air batter is poured on top. Give it a few minutes to seep its way to the bottom. You may want to help it along by taking a couple of forks and gently prying the slices apart to allow the batter to get to the bottom.
This cake is so light but so full of flavor, the apples, the cinnamon, the lemon, not too sweet. It has no butter but has a rich taste like a butter cake. It can be served on its own or with some ice cream or fresh berries on the side. Make this cake, from getting the ingredients to clean up – 1 hour. Now that’s impressive! One additional change I may make the next time is to add a thin layer of batter to the bottom of the pan before adding in the apples. Just a thought! As always enjoy!
4 apples — original used Granny Smith, I used Gala – peeled, cored, quartered and thinly sliced
1 tbsp. fresh lemon juice
Zest of 1 lemon
1 cup sugar divided – 2 tbsp. for the cut apples, the balance for the cake
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of kosher salt
3 large eggs
1/2 teaspoon pure almond extract
Preheat the oven to 350° Sliced apples in the buttered pan. Cake batter – flour folded into whipped sugar and eggs. Cake ready for the oven. Finished cake out of the oven.
Grease the bottom and side of an 9-inch non-stick springform pan
In a large bowl, toss the apples with the lemon zest, lemon juice and 2 tbsp. sugar – set aside
In a small bowl, whisk the flour with the cinnamon, nutmeg and salt
Using an electric mixer, beat the eggs with the almond extract and the remaining sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes
Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them
Using two forks, gently lift the slices to allow batter to get between the layers of apple and settle
Bake the sharlotka for about 45 minutes, until it is golden and crisp on top and a cake tester inserted in the center comes out clean
Transfer to a rack and let rest for 15 minutes
Unmold and transfer to a serving platter
Dust with confectioners’ sugar and serve warm or at room temperature
