Friday, February 10, 2012

Apple Sharlotka (Russian Apple Cake)



You know I love apple cakes and no matter what the season, I never tire of them.

Here is something I had never heard of before. A "Sharlotka". A basic Russian apple cake with no butter or oil, just cut up apples with a simple batter poured over.
Some people use cinnamon, some lemon, and some top it with sour cream (my family would!).

I liked the look of Smitten Kitchen's mother-in-law's recipe, so tried that one.
This is one of the easiest cakes I have ever made (besides my grape pine nut cake), and you know I love to use my springform pans.

It's delicious and pretty to look at too.



This recipe is a keeper.



Apple Sharlotka: (adapted from Smitten Kitchen)

Butter for greasing the pan
5-6 large, tart apples, such as Granny Smiths (I used Fuji)
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350F 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, then into 1/4" size slices. Pile the cut apples directly in the prepared pan.



Meanwhile, in a large bowl, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. 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 or powdered sugar.



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21 comments:

The Japanese Redneck said...

Fuji's are my favorite apple.

I do like that this does not use any added fat.

Wonder if I would really screw it up using splenda instead of sugar?

Jess Wakasugi {Life's Simple Measures} said...

I love how simplistic this recipe is yet I bet it is so delicious! My dad would absolutely love this, I pinned this recipe for him. Thanks so much, great post!

Susan..... said...

You read my mind once again. I wanted to make a simple apple cake for this weekend and just in time, you posted this.

I can answer the Splenda question:
You can use Slenda in a baked recipe as long as it is half sugar, half Splenda.
The Splenda has nothing to give to a recipe (except sweetness) and most recipes that use sugar, use it not only for the sweetness but for the moisture. That's why it is always listed with the "wet" ingredients.
Even the manufacturers of Splenda do a half-n-half with baked recipes.
Hope that helps?

Ciao Chow Linda said...

Looks delicious Stacey. I made mine for a crowd, and it was gone in a flash, but I made a couple of little ones just for me and I'd do that again and again - they are good for us dieters with no fat added.

Claudia said...

I had something similar in a Beatrix Potter cookbook (??????). Not Russian but just the batter and the apples. Saving this - curious now. And curiouser.

Catherine said...

Dear Stacey, You have a beautiful blog! This apple cake sounds delightful and looks delightful too! Please do visit soon! Blessings, Catherine xo

Joanne said...

I love all apple-y desserts but those layers upon layers of apple just so look purrty!

Kim said...

Stacey I LOVE the simplicity of all of your recipes. Thanks for another great one!

Jersey Girl Cooks said...

Love this cake. It looks almost like custard inside. I am going to have to try it soon.

Lisa in Indianapolis said...

Yummy,Stacey. Thank you. I will definitely make this, but I will try it with either Truvia or Stevia instead of sugar. These are all natural sugar substitutes which are good for diabetics to use. I would avoid substituting Splenda, Sweet 'n Low since they have nutritional issues.

Anonymous said...

Спасибо. Cooked apples aren't my thing, but I love the name - imagine a new crop of celebrity baby girls all named SHARLOTKA.

lea said...

Going to make for Valentine's day....making several as gifts. Thank you Stacey...and happy Valentine's day to you and Henry.

dm said...

I do something similar for Passover. My kids love it.

Anonymous said...

I'm breastfeeding and on a non dairy diet :(
I love this recipe!! I will be doing it often!

Thanks :)

Andrea

Lori Lynn said...

Oh, I could make this.
Looks terrific Stace!
LL

TaraC said...

Stacey - Is it absoliutely necessary to use a Springform pan for this. I know, I know, I need one. I don't have one though :(
Thanks,
Tara

Stacey Snacks said...

Hi Tara,

I think you do need a springform pan, since there is not a lot of batter here, and it basically keeps the apples together and then you easily open the hinge and VOILA! The apples are together!

Invest in a good springform pan, it seems I never use my old cake pans anymore!

Stacey

Lisl said...

Hi Stacey. Came by looking for that fab walnut/date cake recipe that you sent me after Jamie was born (actually, you sent the cake!), but this looks great, so I'm going to make it tonight! Hope you guys are doing well.
Lisl

Lisl said...

Hi Stacey. Came by looking for that fab walnut/date cake recipe that you sent me after Jamie was born (actually, you sent the cake!), but this looks great, so I'm going to make it tonight! Hope you guys are doing well.
Lisl

Anonymous said...

Hi Stacey

Loved this as a child, bit now trying to make it vegan. I'm thinking vanilla soy yogurt, do you think it will hold up?

~Stacey (also!)

crochetlynne said...

That looks so delicious! I like that it doesn't have any fat added. Do you think it would still turn out if I cut the sugar in half?