I'll get to the Apple Sharlotka in a minute, but first I need to talk about another
Sharlotka, err Charlotte. She got married last weekend in Ohio. And can I just give a huge high five to my native OH for completely showing off the entire weekend. All of the forecasts leading into the weekend called for rain, rain and more rain. Which completely sucks when you've put all of your wedding eggs into the "I have to have an outdoor wedding" basket! But damn if the Buckeye state didn't pull through in the most beautiful way.....fabulous crisp fall days and not a drop of rain on the big day. Perfect!
|Photo by Sheridan Hendrix Photography|
And speaking of perfect. Wasn't she just stunning? And happy. I still chuckle when I remember the look on her face when the pastor pronounced them officially married. She even jumped up and down in the most adorable way. I don't know that I've ever seen someone more happy to start this new phase of their life. Look at that smile.
|Photo by Cal Cheney|
It's been a joy to watch them fall in love and become such a solid couple. I can't wait to see what the future holds for them. Congrats Ben and Charlotte!
|Photo by Kelly Gardner|
Now for the Sharlotka, which is apparently a Russian Apple Cake. So I guess calling it an Apple Sharlotka is a tad redundant. Whatevskies. It's one of the many recipes from November's Food and Wine magazine that called my name. It's really tasty!
Sliced apples go on the bottom and the batter that you pout over the top seeps down in between all the slices and pulls everything together. Then the top forms this awesome, crispy top layer to give you a hint of crunch.
This is a great alternative to the typical apple pie (and much easier) or apple crisp.
Here's the recipe:
4 Granny Smith apples - peeled, cored, quartered and thinly sliced
1 tbsp. fresh lemon juice
1 cup sugar
3/4 cup plus 2 tbsp all purpose flour
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of kosher salt
3 large eggs
1/2 tsp pure almond extract
Confectioners' sugar, for dusting
Preheat oven to 350 deg. F. Grease the bottom and side of an 8-inch springform pan,
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour and cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on the top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners' sugar and serve warm.