The recipe called for an eight-inch springform. Apparently, European baking makes smaller recipes, they usually call for eight-inch. I used my nine-inch pan and hoped that it would not make too much difference. It worked out fine.
It takes an hour to bake, and about 30 minutes or less to peel, slice the apple, and beat the eggs and sugar to ribbon stage, so all in all it is a quick cake. The oven does most of the work.
I only had a very large granny smith, but I used several other types apples. Probably about 4 cups total. Just don’t use an apple that turns to applesauce.
Pour the batter over the apples. Let the cake batter settle before you put it into the oven, or give it a rap or two so the batter distributes.
Don’t laugh, but I just flipped the cake over. No one missed the crunch. I thought it delicious.
I found this cake on Tastingspoons. She got it from Food & Wine, Chef Matt Danko. He got it from his Dad. Maybe this is a grandpa cake.
- 4 whole Granny Smith apples — peeled, cored, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 cup sugar
- ¾ cup all-purpose flour — plus 2 tablespoons
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 pinch kosher salt
- 3 large eggs
- ½ teaspoon almond extract
- Confectioners’ sugar for dusting on top
- Mise en place ~ Gather all ingredients
- Preheat the oven to 350° F.
- Grease the bottom and side of an 8-inch springform pan. I used a 9-inch.
- In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar; 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 ¾ 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; pour the batter evenly over the apples.
- Let stand for 5 minutes to allow the batter to sink in a little. Or, rap pan on countertop a few times to allow batter to sink through.
- 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; let rest for 15 minutes.
- Unmold and transfer to a serving platter.
- Dust with confectioners’ sugar and serve warm.
I am taking this to
Mmmmm it looks like a god old fashioned cake, Madonna! It really does have a European look to it, and I’m sure I wouldn’t miss the crunchy top, either. It would be perfect with a cup of tea!
Hi Kitty, This really is a great cake. I sent some home with a friend for her family. She does not care much for sweets. When I asked what her family thought of it, she said they had no comment since she ate it all. That’s how good it is. 🙂
That top does look amazing, but it is very pretty flipped over as well! I love apple cakes. I will have to give this a try!
I do hope you will give it a try, it has a lot of flavor.
Good tip to use sheet pans under a cake like this — those springform pans are great, but do often leak. Anyway, this looks wonderful! Haven’t had apple cake in ages, and yours looks spectacular. Thanks!
Thanks for stopping by John. This cake is truly home cooking, but it is so tasty, which is why it has stood the test of time. In my opinion anyway. 🙂
Love this! Kind of like a cake version of tarte tatan…and much easier, I think. I adore winter fruit desserts.
I am so glad you think so Wini. I was so pleasantly surprised at its flavor. Thanks for stopping by, I am thrilled when really good cooks/chefs have something nice to say about anything I cook/bake.
Beautiful cake! I don’t think it would last until the 2nd day at our house 🙂 Pinning to share! Thank you so much for sharing your recipe with us at Brag About It!
~Laurie
Laurie, I am always so happy when I find a classic cake that is so very easy.
Lovely, very nice recipe. I don’t think that it will last to the second day in my house either :). FB this right now.
Thank you so much Amira. I love comments like yours.
Oh my, this looks wonderful, Madonna! I wouldn’t dream of laughing at you either 🙂 Flipped or not, I know I’d love it. Pinning!
Susan, this really is a delicious cake. I am so happy to have found it. I hope you will give it a try; crunchy or not it tastes good. And, thank you for not laughing even though I did. 🙂
Congratulations!
Your recipe was featured on Full Plate Thursday! Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
I have been craving apples, and this looks amazing!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.