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October 17, 2022
Happy Fall Everyone,
It's apple-picking time and thanks to a generous neighbor, I have a bushel of delicious (unnamed) apples in my garage. So I've been experimenting with recipes that really showcase the apples. Apple pies are much too labor intensive, in my opinion, and don't have nearly the ratio of apple to crust I like. Most apple cakes are much too gooey.
So I'm happy to say I've found my perfect apple cake and it's called the Apple Sharlotka. It is mostly apple and only takes about ten minutes or so to put together -- especially if you don't peel the apples. Most recipes for the Sharlotka call for the apples to be peeled, but there's a lot of flavor in the peel so I highly recommend skipping this step -- especially if you know that your apples haven't been sprayed.
Another change I make is to replace 3 tablespoons of the flour in the recipe with flaxseed meal, a change that adds Omega-3s to this recipe, as well as a large dose of wholesomeness.
9-inch springform pan
butter for greasing pan
6 large tart apples
3 large eggs at room temperature (omega-3 eggs, of course).
1 cup granulated sugar
1 cup flour -- minus 3 tablespoons.
3 Tablespoons Flaxseed Meal
1/2 teaspoon vanilla
Powdered sugar to finish
Preheat oven to 350 degrees. Line the bottom of the pan with parchment paper and butter the bottom and sides. Halve and core the apples and slice them into smallish pieces. Pile the cut apples directly in the prepared pan. In a large bowl, beat the eggs with the sugar with an electric mixer until thick (don't overbeat). Beat in the vanilla. Then stir in the flour and flax with a spoon until just combined.
Pour the batter over the apples and use a spatula to spread the batter so it covers all exposed apples, pressing down on the apples. Bake for 60-65 min, until a tester comes out free of batter. Cool in the pan for 10 minutes, then flip out onto a plate. Peel off the parchment paper and flip onto another plate. (In reality, you can use either side as the finished side.) Dust with powdered sugar and serve warm or at room temperature, with or without a dollop of slightly sweetened whipped cream.
Enjoy -- and let me know if this becomes your favorite apple cake too!
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