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.
I do like that this does not use any added fat.
Wonder if I would really screw it up using splenda instead of sugar?
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?
I love this recipe!! I will be doing it often!
Looks terrific Stace!
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!
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?