Let’s talk cake. It’s time for the Autumn apple harvest and I want to specifically talk about THIS cake. Hello Apple Sharlotka or Russian Apple Cake.
I am a lover of all cake. My tagline on all social media birthday wishes is, “Happy Birthday…EAT CAKE!” I encourage everyone to indulge in sugar loaded, baked deliciousness at least one day a year. Sad, but true. Quite frankly, I’m a cake-a-holic.
Pound cakes are by far my favorite cake. Mama made the best Chocolate pound cakes; they were her specialty. I adored her Sour Cream pound cake. They were heavy and dense and had the perfect crack ring right around the center top of the cake. My daddy would tell you that crack ring was the best part of the cake.
Although this Russian Apple cake is not heavy or dense, and doesn’t have a beautiful, glorious crack ring in the center, it bursts with fresh apple flavor and is light enough to have, ahem, more than one piece. 😉
LET US EAT CAKE!
Apple Sharlotka (Russian Apple Cake)
- 6 eggs
- 1 cup sugar
- 1/4 cup sour cream
- 1 1/2 cups flour, sifted with baking soda
- 6 apples, cored, peeled and thinly sliced
- 1 tsp. baking soda, sifted into flour
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 – 1/2 cup powdered sugar for dusting
Grease a 10″ cake pan and line with parchment paper. Add apple slices and set aside. In a mixer, beat eggs and sugar for 2-3 minutes until foamy. Alternate adding flour and sour cream to the batter until all is used. Pour batter over apples and bake at 350 for about 45 minutes or until tester in the center of the cake comes out clean.
Loosen edges of cake from the pan using a butter knife. Allow to cool about 10-15 minutes, then flip cake onto plate. Remove parchment paper and flip right side up onto your serving platter. Allow to completely cool. Dust with powdered sugar and additional Cinnamon is desired. Serve with fresh whipped Cinnamon cream.
Life is too short to eat ugly food.