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October 20, 2023
Happy Fall Everyone,
My generous neighbor has given me another bushel of delicious apples. And so my thoughts returned to the Apple Sharlotka I made last year.
Turns out that this apple cake is just as easy to prepare and delicious to eat as I remember it.
Once again, I didn't peel the apples -- since there's a lot of flavor and texture and nutrition in those peels; and eliminating peeling means that you can throw this cake together in about ten minutes. So I highly recommend skipping this step -- especially if you know that your apples haven't been sprayed.
Again, I substituted 3 Tablespoons of ground flax meal for 3 Tablespoons of the flour, 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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