This Sharlotka is more apple than cake. The batter asks as a mere adherence for the fruity, just-spiced goodness. Modified from Bake from Scratch October 2020.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake, citrus, springform pan
Author: Beth Cato
Equipment
9-inch springform pan
parchment paper
fine mesh sieve
offset spatula
Ingredients
4medium apples such as Granny Smith, Ambrosia, Fuji, or Golden Delicious; go for a mix!
1cupplus 1 Tablespoon white sugar divided
1large orange or 1 large lemon zested and juiced
4large eggs room temperature
1 1/2teaspoonsvanilla extract or vanilla bean paste
3/4teaspoonkosher salt
1 1/4cupsall-purpose flour
1 1/2teaspoonsbaking powder
1/2teaspoonground cinnamon
1/4teaspoonground cardamom
confectioners' sugar for dusting
Instructions
Preheat oven at 350-degrees. Cut parchment to fit the bottom of the springform pan. Grease the pan, then place in parchment round, then spray that as well.
Peel and thinly slice the apples. In a big bowl, coat the apples with 1 Tablespoon white sugar, the citrus zest, and 2 teaspoons of fresh juice. Set aside.
In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla, salt, and remaining 1 cup of sugar at medium high speed for about 7 minutes. It should turn thick and pale, the batter forming ribbons when the whisk is lifted up. Remove bowl from mixer.
In a medium bowl, combine flour, baking powder, cinnamon, and cardamom. Use a fine-mesh sieve to sift the dry ingredients into the egg mix. Gently fold the flour in until it's just combined and there are no white streaks.
Place half the apples in the prepared pan. Pour half the batter over them. Use an offset spatula to work the batter into nooks and crannies. Scatter the rest of the apples on top, followed by the rest of the batter. Again, use the spatula to spread the small amount of batter. For a couple minutes, thump the pan on the counter and tap the sides every now and then to cause bubbles to rise, smoothing batter again after.
Bake cake. Check it at 30 minutes to see if it is getting too brown; if so, cover it with foil. Continue baking 10 more minutes (40 total) then test the middle with a toothpick. If it comes out clean, the cake is done. Let it cool on a rack for 15 minutes before carefully releasing the sides of the pan.
Serve the cake warm, at room temperature, or cold from the fridge. Add a dusting of confectioners' sugar on top for serving; if keeping cake for later, add fresh sugar each time, as it will gradually be absorbed. Store covered in the fridge or at room temperature.