it snowed like crazy last week here in seattle. and ok, i know that many of you (i’m talking to you, sister), live in much colder climates and deal with way more snow than we do in seattle. but it was still quite an experience for this california native!
and when it was snowing outside, all i wanted to do was bake yummy food and watch the snow fall instead of, you know, doing that whole studying-reading-writing papers thing. so i figured it was the perfect time to make this dessert that smitten kitchen posted a few weeks ago.
friends, despite having a funny name, this apple sharlotka is sooooo yummy! it reminded me of a cross between an apple coffee cake and german pancakes. and because it has so many apples in it, and not too much sugar, we ate it for both dessert and breakfast the next morning. and the two of us polished the whole thing off within 24 hours. yeah, it’s that good. go make it!
one year ago: tofu saag
two years ago: spaghetti sauce
three years ago: butternut squash and sage risotto
apple sharlotka
borrowed from smitten kitchen
- butter (or oil) for greasing
- 6 large apples (we used a mix of fujis and honey crisps, but smitten kitchen recommends Granny Smiths)
- 3 eggs
- 1c sugar
- 1t vanilla
- 1c flour
- ground cinnamon, optional
- powdered sugar, optional
______________________________
- preheat oven to 350º
- place a circle of wax or parchment paper into a 9″ springform pan, buttering the paper and the sides of the pan
- peel, slice in half, and core your apples
- chop the apples into medium chunks, placing them into the buttered pan
- in a large bowl beat the eggs with the sugar, using electric beaters, until the mixture is very thick
- add the vanilla and beat a little more
- stir in the flour until combined (it will be really thick)
- pour the batter over the apples, using a spatula to press it down and spread it so it covers all apples
- bake for 60 minutes, or until a toothpick comes out clean
- cool for 10 minutes in the pan, then flip out onto a rack or a plate and peel off the wax or parchment paper
- put a serving platter on top of it and flip it off the rack or plate so that it’s right-side up
- sprinkle with ground cinnamon and powdered sugar, if desired, and enjoy!