4 whole Granny Smith apples — peeled, cored, thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup all-purpose flour — plus 2 tablespoons
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1 pinch kosher salt
3 large eggs
½ teaspoon almond extract
Confectioners’ sugar for dusting on top
Instructions
Mise en place ~ Gather all ingredients
Preheat the oven to 350° F.
Grease the bottom and side of an 8-inch springform pan. I used a 9-inch.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar; 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 ¾ cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer; pour the batter evenly over the apples.
Let stand for 5 minutes to allow the batter to sink in a little. Or, rap pan on countertop a few times to allow batter to sink through.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean.
Transfer to a rack; let rest for 15 minutes.
Unmold and transfer to a serving platter.
Dust with confectioners’ sugar and serve warm.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/apple-sharlotka/