Friday, November 21, 2014

Apple Cake #9: Russian Sharlotka

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.


Alicia said...

I have been trying to make everything you post, so far this will be my 3rd .....for this week! Very ,very good.

Ann said...

I'm always looking for cakes with less butter/oil, so this is enticing. But could you please tell me, does this cake taste on the eggy/clafouti-y side?

(Also, with all the food you make and presumably eat, how do you stay so slim?!)

Stacey Snacks said...

Ann, I didn't find it eggy at all. It's best eaten the day it is baked.

Anonymous said...

Hi, Stacey-This looks like a perfect way to use up some Grannies.
But the sugar measure in ingredients doesn't seem to add up w/directions.
Am I missing something?
Thanks, Dennee in LA

Bebe said...

Anon, I took a look. 1 cup sugar = 16 Tablespoons. 2 T. to toss with apples; the remaining 3/4 c. (12 T) + 2 T go into the eggs. 2+12+2 = 16 T.

I haven't had coffee yet so if my math is off disregard this Comment!

I'm going to try to make this as an extra dessert for Thanksgiving...

Stacey Snacks said...

I looked at the link to the original recipe, and it works out. 3/4 cup sugar plus the extra 4 tbsp = 1 cup of sugar.

Try it, I didn't have a problem, and if you want to increase or decrease the sugar in any of these type of recipes it's ok, since the apples provide so much sweetness! (I usually go w/ a cup of sugar when I am making up a recipe).

:) Stacey

Bebe said...

PS. Sorry I missed your name, Dennee.a

tom | tall clover farm said...

When I read sweet potato and biscuit in the same sentence, I began to quiver, well actually I began to drool, but I didn't want you to think of me as a heathen. Too late... ;-)

Anonymous said...

Thanks for the clarification. My husband made it, tasty!