My grandmother’s apple cake/pie
June 3, 2010 in Recipes · 7 comments
My grandmother died last week. I am not going to write much about it here, because I don’t plan to turn this website into a personal blog, and because it’s still too hard. I will only say that I will miss her terribly, and will share with you this recipe for her signature baking creation, a lattice-top cake (or pie) filled with grated apples. It is not too sweet, vaguely scone-like but more moist, and perfect with a cup of tea. It is also very easy to make. I encourage you to try it and think of the grandmas in your life as you’re making this cake (pie). It will make the cake taste even better – I promise.
My grandmother’s apple cake/pie
Ingredients
Batter
1 stick butter (the original recipe calls for 125 grams, which is 1 stick plus about 1 tablespoon)
1 egg
½ cup sugar
5 tbsp sour cream (I use full-fat; other kinds might work but I haven’t tried them)
2 cups all-purpose flour
½ tsp baking soda
Optional: 1 tsp white vinegar
Filling
2 large tart apples, such as Granny Smith
2-3 tbsp sugar
1-2 tbsp flour
Optional: 1 tsp vanilla extract
Preparation
To make the batter, melt the butter and let it cool to room temperature. Whisk the butter, egg, and sugar by hand or with a mixer until well-blended; then whisk in the sour cream. Mix the baking soda directly into the batter or, if using vinegar, pour the vinegar over the baking soda and then mix into the batter. (The vinegar activates the baking soda and helps it dissolve; my grandmother always used this technique). Lastly, stir in the flour, about ½ cup at a time. This is best done with a wooden spoon as the batter will be quite stiff. (My grandmother always summoned my grandfather to do this final mixing, as it requires strong hands/arms.) Separate about 1/3 of the batter to be used for making the lattice on top of the cake/pie.
To make the filling, core and coarsely grate the apples (do not peel them) and mix with flour, sugar, and vanilla extract (if using).
Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a fairly deep, medium-sized pan – I use either my 2.2 quart/2 L rectangular glass pan (the bottom is about 6 by 10 inches) or my 2.5 quart/2.3 L oval-shaped ceramic casserole dish (the bottom is about 7 by 9.5 inches, measured where it is widest). Using your hands, spread 2/3 of the batter on the bottom of the pan. Spread the filling on top of the batter. Roll or stretch the remaining 1/3 of the batter into several long and skinny “sausages” and place them diagonally across the filling, first in one direction and then in the other. I usually have 3 to 5 “sausages” going in each direction.
Bake for about 20 minutes, until lattice is golden brown. Cool in pan on a wire rack. I usually just leave this cake/pie in the pan and keep it on the kitchen counter for a couple of days, covered with a cloth towel, but if you prefer to remove the cake from the pan, it should come out easily once it’s cooled.
Note: my grandmother normally used apples as a filling in this cake/pie, but sometimes she used jam or cocoa powder mixed with sugar. All the versions were delicious, but the apple one is my favorite.
Serves 8-10
Commentary
irina says:
Dear Lynn,
Thank you for your words of sympathy.
I am so glad that you’ve been making the recipes from our class at home and that your family likes them! I hope you try this apple cake as well. I know my grandmother would have been happy to know that others are enjoying her recipe.
Irina
natashaskitchen.com says:
Hi Irina, Sorry about your grandmother. What a blessing it is that you took this recipe down while she was still with you. It would have been so awesome to cook something with my grandma.
M says:
I’ll bake this today in remembrance of your grandmother as well as my own. I hope you are doing well. Thank you for your recipes.
irina says:
Natasha and M –
Thank you for your sympathy. I am so lucky that my grandmother was alive well into my adulthood and that I had so many years to get to know her, and also to experience her cooking.
M –
I’d love to hear how the cake turns out for you!
Rob MacDonald says:
Hi Irina,
Grandmother memories are special with me, too. My Scottish grandma made the best split pea soup!
I just published a post about sharlotka, and included the results of my search for Russian cooking blogs. Naturally you’re listed!
We have lived in Peter these past 10 years. I was telling my wife about how you have migrated, what you’ve done, and how busy you are now… all that, and writing a blog too! Please stop by and let me know what you think.
All good wishes,
Rob
irina says:
Hi Rob,
Thank you so much for writing about me and listing my grandmother’s cake recipe on your blog! I really appreciate it.
Just to clarify, my grandma’s apple cake is not really sharlotka – it’s a different type of apple cake that I haven’t seen anywhere else. I don’t recall my grandmother making sharlotka, but my mom used to make it quite often, and now I do, too. Our family sharlotka recipe is a lot like the recipe you posted on your blog, with a couple of minor differences – first, our apples are chopped rather than sliced, and second, we just mix them into the batter rather than adding batter and apples to the cake pan in separate layers.
I took a quick look at your blog, which sounds really interesting, and hope to read more during winter break, when I have a bit more time. I’ve always been interested in how Americans experience Russian culture and the daily realities of Russian life. I also look forward to reading more about St. Petersburg as I’ve never been there.
Best,
Irina
Lynn says:
Hi Irina,
So sorry to read about your grandmother. What a wonderful tribute to post her apple pie/cake recipe.
My name is Lynn and we met at the cooking class you gave at Jen’s house. My family has been enjoying the recipes you taught us there. The strawberry cake is a favorite (known as Russian Berry Cake at our house).
I know we’ll love this apple cake as well. Thanks for the recipe. You and your family are in my thoughts.
Lynn