Apple Cake Sharlotka

By michellecresta

Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins
Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients - perfect for last minute company!

Ingredients

• Michelle's option:
• 6 large eggs, room temperature (possibly only 5?)
• 1 cup granulated sugar (210 grams)
• 1 1/3 cups all-purpose flour (165 grams)
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 1/2 lbs (3 med/large) granny smith apples
• Confectioners a.k.a. powdered sugar to dust, optional
• Add 1 cup sour cream, 1/2 cup oil, and whisk on low speed until well combined. Also 1/4 tsp salt to flour.
• Michelle's other option for apples: 16 oz cut up apples and toss with 1/2 Tbsp corn starch and (maybe (?) 1 tsp lemon juice), stirring until well combined and no dry white cornstarch remains

Details

Adapted from natashaskitchen.com

Preparation

Step 1

Preheat Oven to 350˚F. Line bottom of un-greased 9" round springform pan with a circle of parchment paper
Add 6 eggs to the bowl of a stand mixer fitted with whisk attachment, and beat on high speed for 1 minute until foamy. With the mixer on, gradually add 1 cup sugar and beating on high for 8 to 10 minutes or until thick and fluffy ribbon forms.*
Meanwhile, peel, core, quarter and slice apples into ¼" thick pieces.
In a medium bowl, whisk together 1⅓ cups flour with ½ tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from bottom of bowl to ensure pockets of flour aren't missed. Stop mixing when you no longer see streaks of flour (don't over-mix). Quickly fold in 1 tsp vanilla extract just until incorporated.
Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes (Michelle suggests 50 min). Top will be golden brown. Remove from oven and let rest in pan 15 min. Slide a thin spatula or knife around edges of pan to loosen and transfer cake to a cake platter to cool. Once at room temperature, sprinkle top with powdered sugar and serve.

Notes

*When you pull up on the whisk, the ribbon of batter should sit for a few seconds on the surface before incorporating back into the batter.
Pro Tip: As with any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Also, keep cake away from outdoor draft.