Apple Sharlotka

Ingredients

6 pieces apples large, tart, such as Granny Smiths

3 pieces eggs large

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

Ground cinnamon to finish

Powdered sugar also to finish

Butter or nonstick spray for greasing pan

Equipment

9-inch springform pan

parchment paper

electric mixer or whisk

large bowl

Directions

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.

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. Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.

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.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.