What better way to celebrate the kick off Fall than by cooking with lots apples? This gorgeous apple cake is chock full of chunks of fruit, and with only 6 ingredients, it’s a snap to make.
One note of caution, if you do not like a lot of fruit in your desserts, this might not be the cake for you. It’s very heavy on the apples and pretty light on the cake.
Apple Cake
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
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. Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized chunks. 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. Press it down into the apples if needed.
Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. 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. Dust lightly with ground cinnamon and powdered sugar.
Serve warm or cold.
The recipe for this yummy Russian apple cake (sharlotka) comes from Deb Perelman’s blog Smitten Kitchen.