21 minutes ago
Friday, November 21, 2014
I think this is apple cake #9 for the season.
Oh, I'm not done yet.
I am going for the best one.
I think I have 2 more to make on my list and then the envelope, please.
This is a Russian apple cake called a Sharlotka.
I found the pretty recipe in Food & Wine's Thanksgiving issue.
It's very nice, and very simple, almost like an apple pie, just with flour.
There's no butter or oil, so you can have a second slice.
Best eaten warm and the day it's made.
Russian Apple Cake: (adapted from Food & Wine November 2014)
4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
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
confectioners’ sugar, for dusting
Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.
In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons 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. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the cake for about 50 minutes to 1 hour, 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.