Bitchin' Bites on a Budget: Easy five-ingredient gooey apple cake

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SAMANTHA WOHLFEIL PHOTO
  • Samantha Wohlfeil photo
Ever get a hankering for something sweet, but not too sweet, except you don't really want to put in the time to make something?

That's where this recipe for apple sharlotka comes in. Adapted from Smitten Kitchen's recipe for the Russian apple treat, it only has a handful of ingredients, and while it does involve some baking, it's super easy to make.

Other than peeling and cutting up the apples, the recipe only takes a few minutes to throw together, and with only five ingredients (OK, six if you count the optional powdered sugar for decoration) it's also something you can probably make with stuff you already have at home.

EASY APPLE CAKE

6 large apples
6 large eggs
2 cups sugar
2 tsp vanilla
2 cups flour
powdered sugar (optional)


For this recipe, I used four GIGANTIC Honeycrisp and one normal apple. Start by preheating your oven to 350 degrees.

SAMANTHA WOHLFEIL PHOTO
  • Samantha Wohlfeil photo

Peel the apples, then cut them into chunks and put them in a greased 9 or 10-inch springform pan (depending on how many apples you use and what size they are). It should be filled to the top.

SAMANTHA WOHLFEIL PHOTO
  • Samantha Wohlfeil photo

SAMANTHA WOHLFEIL PHOTO
  • Samantha Wohlfeil photo
In a large glass bowl, whisk together the eggs and sugar until well combined then add the vanilla.

Stir in the flour with a spoon until just mixed and then pour the thick batter over the apples to cover them.

SAMANTHA WOHLFEIL PHOTO
  • Samantha Wohlfeil photo

Bake for an hour, and then check every 5-10 minutes until a toothpick comes out clean.

The cake forms a nice crust on top, but the center may take a while longer to cook. Depending on your oven, this could take another half an hour or more to fully cook the cake so be patient.

Let it cool in the pan, then remove the springform and dust with powdered sugar.

Boom, you have a super simple cake you can enjoy hot or cold!

SAMANTHA WOHLFEIL PHOTO
  • Samantha Wohlfeil photo