Apple Sharlotka

IMG_1977Want something simple and cozy for a cool September day?  Oh do I have a recipe for you.  This Russian apple cake is low on steps and ingredients, so you won’t need to head to the store or break out every pan and measuring cup in your kitchen to make it happen.  And what will you get for your time?  Pockets of baked apple suspended in light, fluffy cake, dusted with cinnamon and sugar.  Please cut an extra slice for me.


IMG_1982The many pros: This cake will fill your apartment with that apples-in-the-oven smell that makes you feel toasty even when it’s been raining all afternoon. It’s also mostly apples, so it’s good-for-you cake. Can I speak again to how perfect together are apples, cinnamon and vanilla? And, happily for some of you, this cake is lactose-free.

The lone, solitary con: Peeling, coring and chopping those apples takes some time.  Still worth it.


Apple Sharlotka

from Smitten Kitchen


Butter or non-stick spray, for greasing pan
6 large apples, peeled, cored and chopped
3 eggs
1 cup sugar
1 tsp vanilla
1 cup flour
cinnamon & icing sugar, for dusting


1.  Line a springform pan or oven-proof frying pan with parchment paper.  Butter the paper lightly and fill the pan with the apples.

2.  In a large bowl, beat the eggs with the sugar until the mixture is thickened.  Add vanilla and stir to combine; add flour and stir to combine.  Spoon this batter over the apples, distributing it as evenly as you can and pressing it into the apples.

3.  Bake the cake for 60 minutes at 350 degrees.  Before serving, sprinkle with cinnamon and icing sugar.

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