Elegant, light, and pudding-ish, this is a fantastic afternoon party cake. If you prefer it sweeter, use Braeburn or Fuji apples; otherwise, Granny Smiths are tops. Either way, choose an apple that will hold its shape when baking. Recipe by Cynthia Salaysay.
Whole Wheat Apple Sharlotka
Makes one 8-inch cake.
Inspired by Matt Danko’s Apple Sharlotka.
- 4 Granny Smith apples—peeled, cored, quartered, and thinly sliced
- 1 Tbsp fresh lemon juice
- 3/4 cup plus 2 Tbsp sugar
- 3/4 cup plus 2 Tbsp Community Grains Hard Red Winter Wheat Flour
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- Pinch of kosher salt
- 3 large eggs at room temperature
- 1/2 tsp pure almond extract
- 3 Tbsp unsweetened applesauce
- Powdered sugar, for dusting
- Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch springform pan. (Note: you can use a regular 8-inch round cake pan. Butter the bottom and sides, and line the bottom with a circle of parchment paper and the sides with 2- to 3-inch high strips of parchment paper.)
- 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 with the cinnamon, nutmeg, and salt. In a medium bowl, using an electric mixer with a whisk attachment, beat the eggs with the almond extract and the remaining 3/4 cup at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
- Measure out the applesauce in a small bowl, and fold a small amount of the egg and sugar mixture into the applesauce to lighten it. Return this mixture to the larger bowl.
- Gently fold in the dry ingredients just until incorporated, then fold in the apples.
- Pour the batter into the cake pan, and smooth the top.
- Bake the sharlotka for about 1 hour and ten minutes, until it is golden and crisp on top and a cake tester inserted in the center comes out clean (a little bit of apple clinging to the tester is okay). Transfer to a rack and let rest for 15 minutes, (30 minutes if using a regular cake pan). Unmold and transfer to a serving platter. Dust with powdered sugar and serve warm.