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Author Notes: This cake was Inspired by Matt Danko’s Apple Sharlotka in Food and Wine magazine. We adapted it for our 100% whole wheat flour, which requires just a touch more moisture — we added applesauce and it gives this cake a moist, pudding-like quality. . If you prefer sweeter cakes, use Braeburn or Fuji apples; otherwise, Granny Smiths are tops. Either way, choose an apple that will hold its shape when baking. —Community Grains
- 4 apples (Granny Smiths, Braeburns, or Fujis are all good)
- 1 tablespoon fresh lemon juice
- 3/4 cup plus 2 tablespoons sugar
- 3/4 cup plus 2 tablespoons Community Grains whole wheat flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch kosher salt
- 3 eggs at room temperature
- 1/2 teaspoon pure almond extract
- 3 tablespoons unsweetened applesauce
- powdered sugar for dusting
- Preheat the oven to 350°. 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, 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.