Apple Sharlotka

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Ingredients

•   5 large apples (about 2 pounds / 1 kg), preferably a tart variety, such as Granny Smith
•   ¼ teaspoon or to taste, ground cinnamon (optional but recommended)
•    4 large eggs, at room temperature
•   1 cup granulated sugar
•   ½ teaspoon vanilla extract or a pinch of vanilla powder
•  1 cup all-purpose flour
•    Butter, for greasing the pan
•    Powdered sugar, for coating the cake

 

Instructions

Step 1

Apples should be peeled and cored. Then, cut each quarter crosswise into pieces that are about a medium thickness.

Step 2

In a 9-inch (23-cm) springform pan, butter the bottom and the sides. The pan's bottom should be lined with parchment paper.

Step 3

Add apples to the pan. If using, sprinkle cinnamon on the apples and toss them to evenly distribute the spice. (If desired, you may also add some chopped raw walnuts and/or raisins to the apples for flavor and texture.) Place aside.

Step 4

Set the oven to 180°C or 350°F.

Step 5

In a mixing bowl, whisk the sugar and eggs for 5-7 minutes, or until they are light in color. (The cake will rise and get softer as you continue to beat it.) Flour and vanilla essence or powder should be added. Beat just enough to combine the ingredients; do not overbeat. A little additional flour should be added if the batter is too thin.

Step 6

Cover the apples with an uniform layer of batter. Never mix! Allow the batter to completely cover the apples and fill in the spaces in the pan by setting the pan aside for a few minutes.

Step 7

Bake for 50 minutes on the middle oven rack, or until brown on top and a wooden stick inserted in the center comes out clean. When the cake has reached room temperature, remove it from the pan. Turn the cake carefully over onto a serving plate. Sift some powdered sugar on top after allowing it cool completely.