Charlotte with Apples

Crack the eggs into a bowl suitable for making batter. Start by beating the eggs with a mixer until foamy. Then gradually add the sugar and continue beating with the mixer until the mixture is light and fluffy. If you'd like, add some vanilla sugar or vanilla extract — they'll give the cake a lovely aroma. The amount of sugar is entirely up to your taste. You can use less sugar if your apples are on the sweeter side.

Add the flour to the egg mixture. Beat briefly or stir thoroughly with a spoon until the batter is smooth and uniform. If you'd like, you can add a teaspoon of baking powder or half a teaspoon of baking soda (neutralized with a splash of vinegar beforehand). With these additions the charlotte will come out extra fluffy; without them it will be slightly denser — but both versions are delicious! The finished batter should look light and airy. It may turn out thin or medium-thick depending on the quality of the flour and how well the eggs were beaten. A quick side note: classic charlotte calls for a simple sponge batter, but there are even chocolate charlotte variations — just add 20 g of cocoa powder and reduce the flour by 20 g accordingly. That turns out great too!

Prepare the apple filling. Peel the apples, remove the cores, and slice them into thin wedges. You can also cut the apples into cubes or chunks — the texture of the finished charlotte will be even more tender that way. To keep the apples from browning, give them a squeeze of lemon juice, though this isn't required since it won't make a difference once the cake is baked. That said, if your apples are sweet, a little lemon juice is a good idea — it'll add a pleasant tartness to the finished cake.

Grease the baking pan with a piece of butter (I used a 24 by 11 cm pan). You can grease it with vegetable oil, but that's less ideal — the bake is more likely to stick to the bottom of the pan. Pour just under half of the batter into the pan.

Arrange the sliced apples on top and dust with cinnamon through a fine sieve. If the apples are very tart, sprinkle a little extra sugar over them. Optionally, you can add a handful of fresh berries — raspberries, for example — for an extra flavor accent.

Pour the remaining batter over the top, trying to cover all the apple slices. Place the cake in an oven preheated to 180°C (356°F). The exact temperature may vary depending on your oven. Bake the charlotte for approximately 40 to 50 minutes.

The batter will bake through and the top of the charlotte will turn a beautiful golden brown. During baking it will rise to about 1.5 times its original height, or more if you added baking soda or baking powder. Toward the end of baking, check for doneness with a wooden toothpick. Remove the finished charlotte from the oven and serve warm — in that case the surface will have a crisp crust with a tender interior. Alternatively, let it cool before serving, in which case the top will be softer. Both ways are delicious. Dust the finished cake with powdered sugar before serving.

The cake turns out soft and tender, making it a wonderful choice during apple season. Enjoy your charlotte with a glass of apple juice or, the classic way, with a cup of tea. It's quite possible that this simple, classic apple charlotte will become your go-to recipe. My husband, for one, absolutely loves this quick and fragrant bake. Simple and absolutely delicious!