Monday, October 13, 2014

Apple Sharlotka

Food & Wine is my favorite magazine, and their November issue featured a recipe I just felt compelled to attempt: Apple Sharlotka.  Basically, it's a Russian apple cake, though for me it felt like a lovely upside-down pie of sorts.

The prep was pretty easy.  Peeling and slicing apples was the most challenging part.  Then it was some batter-making and arranging it all in a springform pan, allowing the batter poured over the top to sink in through the apples.  In hindsight, I should have let the batter drip through a bit more, but I was so excited to get it into the oven!

There was definitely some waiting involved... it bakes for an hour!  And then you have to let it cool a bit before opening the pan.  But once you do, and you add the powdered sugar, it sure looks beautiful!  Dan and I both liked the taste; I added a little whipped cream to mine.  It's not overly sweet, and the apples make it tart.  Not bad for a first attempt, eh?

Apple Sharlotka by Chef Matt Danko


  • 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting

  • Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
  • In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  • Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
  • Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
  • Bake the sharlotka for about 1 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 platter. Dust with confectioners’ sugar and serve warm.

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