Apple Sharlotka (Russian Apple Cake)

• 6 large eggs, at room temp
• 1 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 1/8 tsp (pinch) baking powder
• 1 lb (2 med/large) Granny Smith apples
• Powdered sugar to dust the finished cake
• 9" Springform Pan, generously buttered

1. Peel and core apples, cut into small dice.
2. Beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.
3. Whisk together 11/3 cups flour with a pinch of baking powder.
4. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition. Don't overmix.
5. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340 F for 1 hour. The top will be golden brown.
6. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve.

eggs, sugar, flour, baking powder, apples, powdered sugar, pan

Taken from www.epicurious.com/recipes/member/views/apple-sharlotka-russian-apple-cake-53057681 (may not work)