Sharlotka (Russian Apple Cake)

I don't know how I fell upon a Russian cooking website, but here it is... Russian Apple Cake. (Cooking Melangery from Saute to Souffle)  I looked around, and found a recipe that used less sugar, and more apples.   There is no oil or butter used.  This cake has a very light flavor, so  I don't see why it can't be served for breakfast.  Quite delicious!  I bet this would taste good with a slice of cheddar cheese.




5 or 6 peeled and chopped apples (I used 6.  Less cake, more apples)
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
Pinch of salt
Juice of 1/2 lemon
Lemon zest of 1/2 lemon
Powder Sugar
Cinnamon

• Preheat oven to 350 bake.  Line bottom of 9 inch springform pan with parchment paper.  Spray bottom and sides with nonstick cooking spray. 
• Mix apple chunks, lemon juice and lemon zest.  Set aside
• In a larger bowl,  beat eggs and sugar until thick.  Beat in vanilla
• Stir in flour, baking powder and salt until just combined
• Place apples in springform pan
• Spread batter evenly over apples
• Shake and tap pan to distribute batter.  Smooth out batter on top
• Bake for approximately 45 minutes, or until toothpick comes out clean in center of cake
• Cool on a rack for 10 minutes.  Remove from pan and continue to cool
• Dust with powdered sugar and cinnamon

-Queenie Cuisine