This apple cake is as light, puffy, and fluffy as it is easy, easy, and easy.
It comes together with only four ingredients and takes 20-something minutes to get in the oven. Did I mention there’s no butter or oil? There’s no butter or oil. Oh, and no commercial leavener, like baking soda or baking powder, either. The inspiration here comes by way of Russia, where crackly, tender apple sharlotka is made with white sugar and white flour. This newfangled rendition calls in light brown sugar and white whole wheat flour .
I call for Granny Smith apples, but feel free to swap in any sweet-tart apple that holds up well when baked; Honey Crisp, Pink Lady, and Jonagold are all good options. The amount of apples may seem outlandish, but that’s the whole point—apples with some cake, not cake with some apples. I like this best served with confectioners’ sugar sprinkled on top, just before slicing, and a big dollop of crème fraîche alongside.
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