Apple Cake

apple + almond cakeTangy apple pieces suspended in a sweet, almost meringue-esque crust. Seven ingredients. Wow.

As a general rule, I don’t post recipes that I do not make, adapt, or change in some way. Today, I’m breaking that rule for a very, very special cake. Smitten Kitchen’s apple sharlotka is not only one of the most delicious cakes I have ever eaten, but it is frighteningly simple.  Try it, love it, get the word out.

Update: I didn’t think it was possible, but this cake is even MORE delicious with the addition of another apple and 1/3 cup sliced almonds (added with the flour). Trust me on this.

Apple Cake (originally posted by Smitten Kitchen)

Butter to grease pan

6 tart apples, peeled, cored, and cut into large dice

3 eggs

1 cup white sugar

1 teaspoon vanilla extract

1 cup flour

Powdered sugar, to taste

Preheat your oven to 350 degrees Fahrenheit. Grease a springform pan with butter. Spread the diced apples evenly in the pan. In a small bowl, whisk the eggs and sugar until thick and ribbons form on the surface. Using a spoon, stir in the vanilla, and then the flour, until just combined. Pour the batter into the pan and spread over the apples, smushing down the apples as necessary to cover them with batter. Bake for roughly 1 hour, or until a tester stick comes out clean. Let cool in the pan for 10 minutes, then remove the sides of the springform pan and let cool for an additional 5 minutes. Top with powdered sugar (SK also suggests cinnamon), and serve. Enjoy!



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