Description
This apple dessert is known as a Russian apple sponge cake. With ts crisp and crackly top, this version is loaded with apples.
Ingredients
4 small Granny Smith apples, peeled, cored, and thinly sliced (I used a mandoline)
1 1/2 t fresh lemon juice
1/4 c granulated sugar
1/2 c brown sugar
1/2 c plus 1 T flour
1/4 t cinnamon
A few shavings of nutmeg
Pinch of kosher salt
2 room temperature large eggs
1/2 t almond or vanilla extract
Butter or canola oil for greasing pan
Powdered sugar for dusting
Instructions
Preheat oven to 350 with rack in middle position.
Grease the bottom and sides of a 6″ springform pan.
In a large bowl, toss the apple slices with lemon juice and 1 T of sugar and let stand for 15 minutes.
Combine flour, nutmeg, cinnamon and salt in a small bowl.
In an electric mixer beat the eggs, extract and remaining sugar at medium-high speed for 8 – 10 minutes or until the mixture is thick and pale yellow when the beaters are raised. This should look like a thick ribbon falling from the beaters. Gently fold in the dry ingredients with a rubber spatula.
Spread the apples in the prepared pan and pour the batter over the apples. Let stand for 5 minutes so the batter sinks in a bit.
Bake for about an hour or until it is golden and crisp on top and a tester inserted comes out clean. Transfeer pan to a rack and let rest for 15 minutes. Now remove sides and transfer to a platter. Dust with powdered sugar.