As I wrote in our November Newsletter, Apple Sharlotka had become our favorite winter dessert. This “…labor-saving, timesaving and space-saving [cake]” is how author Darra Goldstein, author of “Beyond the North Wind: Russia in Recipes and Lore” described sharlotka to Olga Massov, who wrote about it in the Washington Post.
This wonderful cake has become our go-to early winter treat and I was making it all the time. To the apples I often added a cup of last year’s quince preserves, before making the new batch. Now that we have plenty of quince from our trees, I adapted Darra’s basic recipe for these fragrant fruit.
It takes a bit more time, since the quince need to be poached or slow-baked to soften, but the result is worth the extra effort, as you can attest if you try it…
For a 9-inch round cake –or equivalent square, or 1 large or 2 small loaves