Apple Sharlotka

Apple Sharlotka

From Smitten Kitchen


My changes are in red and will make one large pan of apple sharlotka and two small ramekins.


Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths 
(I used 8 winesap apples)
3 large eggs (4 eggs)
1 cup (200 grams) granulated sugar (1 1/4 cup)
1 teaspoon vanilla extract (1 1/4 tsp)
1 cup (125 grams) all-purpose flour (1 1/4 cup)
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. (I would say forget the parchment paper. It makes it messy when it comes time to slice, since the apples are moist and you don't really need it.) Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (I had leftover batter and mixed in some remaining apple slices into the batter, then placed in two small ramekins. This technique works better in getting the batter distributed than just pouring it over the apples, as I did with the larger pan. Next time I make this recipe, I will fold the apples into the batter with the large pan rather than placing the apples in the pan and pouring the batter over the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. (The large pan needed about 1 1/4 hours in the oven. The small pans only about 50 minutes.) Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. (Good luck with the flipping part. It worked great for the little ones but the large one was just too juicy on the bottom to try without courting disaster.) Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Eat it plain, or with a dollop of barely sweetened whipped or sour cream.