Right about now, my waistline is showing significant signs of recovery from the treat-laden winter holidays and I'm ready to recommit to eating better. But I still need something a little sweet and completely delicious!
I already know you're not gonna believe me. This beautiful thing has zero butter in it. Not a single tablespoon! You're practically eating a straight up piece of fruit. (Ignore that drowning of powdered sugar.) Bring on dessert!
Apple Sharlotka [click to print]
Makes one 9" cake
5 c. tart apples (about 6 large), peeled and chopped 1/4" thick chunks
3 large eggs
1 c. sugar
1 tsp. vanilla extract
1 c. flour
1 T. cinnamon
1/4 tsp. salt
Powdered sugar, to garnish
Preheat oven to 350 F. Line bottom of springform pan with parchment paper and coat entire pan with nonstick cooking spray. Pile apple chunks in pan and set aside. In large bowl, beat eggs and sugar until mixture thickens and forms ribbons on the surface of the eggs. Add vanilla. Stir in flour, cinnamon and salt until just combined. Batter will be thick. Pour batter over apples and use a spoon or spatula to spread over exposed apples and work into applely crevices. The top of the batter should be about level with the top of the apples.
Bake at 350 F for 55 to 60 minutes. Cool in pan on wire rack about 10 minutes. Remove springform ring and carefully flip cake onto another wire rack. Remove parchment paper and flip back onto a serving platter. Dust with powdered sugar to serve.
Source: Adapted from Smitten Kitchen