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
apples (Granny Smiths, Braeburns, or Fujis are all good)
fresh lemon juice
plus 2 tablespoons sugar
plus 2 tablespoons Community Grains whole wheat flour
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.