Lots-of-Apples Cake (Apple Sharlotka)
Committee meeting working lunch, 1/26/12
Slightly adapted from this recipe at SmittenKitchen.com
This cake is so delicious that it’s hard to stop at one piece. But since it’s mostly apples, making it healthier and lighter than many cakes, that’s not such a bad thing.
- Butter or cooking spray for greasing pan
- 6 large, tart apples (Granny Smiths are ideal)*
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract, almond extract, whiskey, brandy, rum, or other flavoring
- 1 cup flour
- Cinnamon for dusting
Preheat oven to 350 degrees. Grease a 9” springform pan. (Note: you can also make this cake in a 7” x 11” sheet pan, although it is a little harder to get pieces out to eat.)
Peel the apples, then cut into bite-sized chunks. Pile the apples into the greased pan.
In a large bowl, combine eggs and sugar. Using a whisk or an electric mixer, beat until very thick. The batter should fall off the whisk in thick ribbons. Beat in vanilla or other flavoring. Gently stir in flour with a spoon or spatula until just combined.
Pour the batter over the apples in the pan. Smooth the batter and apples so that they are level.
Bake at 350 for 55-60 minutes, until apples are soft and a toothpick inserted into the cake comes out clean.
Cool at least 10 minutes before removing from the pan. Dust with cinnamon before serving warm or at room temperature.
*While fruit trees can be finicky in Nebraska, local apples are available and can be stored well.