I found this recipe for a Russian Apple Sharlotka on the ever-famous food blog, Smitten Kitchen. Not only is this recipe seasonal but it also is fairly light compared with so many of the heavy desserts we ate over the holiday. As my friend Andrew says when referring to anything like a thin-crust pizza, “its just like a salad.”

The most challenging part of this recipe is getting it out the pan. I flipped mine way too many times – which you can tell from the side that looks like it’s been effected by an earthquake. I’m not sure I try to remove the cake from the bottom part of the springform pan next time. Let me know if you find an easier way!

Regardless of presentation, this is a refreshing new twist on a baked dessert. I served mine with sweetened sour cream for my party – and ate it solo the next morning for breakfast. Remember, it’s just like a salad.

Apple Sharlotka from Smitten Kitchen

Butter or nonstick spray, for greasing pan 6 large, tart apples, such as Granny Smiths 3 large eggs 1 cup (200 grams) granulated sugar 1 teaspoon vanilla extract 1 cup (125 grams) all-purpose flour Ground cinnamon, to finish Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.