Apple Sharlotka

In the November issue of Food & Wine Magazine, a recipe for apple cake caught my eye.  It looked delicious.  It also reminded me of the delicate desserts my grandmother used to make for us when we were little.  So I thought I would give it a shot and it reminded my of my childhood.  With a few modifications, it was exactly what I thought it would be.

Ingredients;
4 Granny Smith apples - peeled, quartered and thinly sliced
1 Tbsp fresh lemon juice
1 cup sugar
3/4 c plus 2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
pinch of kosher salt
3 large eggs
1/2 tsp pure vanilla extract
Confectioners' sugar for dusting

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 8inch springform pan.
In a large bowl ,too the apples with the lemon juice and 2 tablespoons of sugar.  Let stand for 15 minutes.

Meanwhile, in a small bowl, whisk the flour with the cinnamon and salt.  In a medium bowl, using an electric mixer, beat the eggs with the vanilla extract and the remaining sugar at a medium-high speed until thick and pale yellow, about 8-10 minutes.  Ribbons should form when the beaters are lifted.

Gently fold the dry ingredients just until incorporated.

Spread the apples in the prepared pan, in an even layer.  Then, pour the batter evenly over top of the apples.

Let stand for 5 minutes to allow the batter to sink in a little.
Bake for about an 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 latter.  Dust with confectioners sugar and dust with confectioners sugar.

Thyme 2 Taste...

TIP: The original recipe called for 1/4 tsp ground nutmeg, I chose not to use nutmeg because I don't like nutmeg.  But, if you like nutmeg, you should definitely give it a shot.