Apple Sharlotka

This time of year, it's easy to get overwhelmed with citrus and fruit. In the box, we've had lots of pears and Satsumas recently. Oranges and lemons are coming in and there are lots of apple varieties still in season.

Our overrunning fruit bowl got a little lighter after a friend sent me this recipe for something called Apple Sharlotka. I had to agree with her that it looked simple, delicious, and not unhealthy. Plus, I had plenty of apples on hand.

A sharlotka is a traditional Russian cake; not unlike the French clafouti. Both are simple, traditional cakes requiring few ingredients and made often to go along with tea or coffee.

The recipe is ripe for experimentation. Try substituting out some of the white flour for a healthier flour. Try some brown sugar instead of white. More nutmeg or cinnamon.

The results were quite tasty. Lots of fruit and not overly sweet.

Apple Sharlotka

Ingredients:

• Butter or non-stick spray
• 6 large tart apples, such a Granny Smith
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon nutmeg
• Ground cinnamon, to finish
• Powdered sugar, to finish

Directions:

1. Pre-heat oven to 350 degrees.
2. Get a piece of parchment paper large enough to cover the bottom of a 9 inch springform pan. Lock the paper and the bottom back into the pan.
3. Butter or non-stick spray the bottom and sides.
4. Peel and core the apples. I used an apple slicer/corer which made 8 slices. I sliced those once again to make 16 slices and then chopped in the opposite direction making 4 or 5 chunks per slice. Add apple chunks to the springform pan.
5. In a large bowl add eggs and sugar. Using an electric hand mixer beat the eggs and sugar until they are well blended. 
6. Add in the vanilla and nutmeg.
7. With the mixer still going, add in the flour one tablespoon at a time mixing well before adding the next. Each spoonful will add more thickness. When all of the flour is in you may be asking yourself, "Is this cake mixture or drywall compound?" Meanwhile, slowly spin the bowl while mixing searching for hidden bits of flour on the bottom.
8. Pour the mixture over the apples and use a spoon to thoroughly mix the apples and the batter. Take the time to evenly distribute the batter throughout.
9. Bake for 55-60 minutes, or until a toothpick comes out clean.
10. Remove from the oven and let it cool in the springform pan for at least 10 minutes. 
11. After cooling, run a kitchen knife between the cake and pan. Unlock the pan and remove the side. Flip cake onto a dinner plate and remove the bottom and the parchment paper.
12. Dust with cinnamon and powdered sugar.