- 1 cup sugar, granulated
- 1 cup all-purpose flour
- 1 cup semolina (манная крупа)
- 1 tbsp baking powder
- 4 oz butter, unsalted
- 9 apples, peeled
- 1 tsp cinnamon (optional)
- 1/4 cup caramel topping (optional)
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
-
Preheat the oven to 350F, with the baking rack in the middle. Line the bottom and the sides of an 8-inch springform with parchment paper or foil. If lining with foil, spray with non-stick spray. Set aside.
-
Whisk all ingredients for the Dry Cake mixture (1 cup sugar, granulated, 1 cup all-purpose flour, 1 cup semolina (манная крупа), 1 tbsp baking powder) until well combined.
-
Sprinkle 2/3 cup of the dry cake mixture on the bottom of the springform and spread it into an even layer.
On a large box-grater shred 3 apples on top of the dry mixture and press them into an even layer. Sprinkle with 1/3 tsp of cinnamon and a drizzle of caramel, if using (I did not use either).
Repeat this 2 more times, then finish with the remainder of the dry mixture on top.
-
Shred 4 oz butter, unsalted all over the top of the dry mixture.
-
Bake for about 1 hour. The top should be well browned and slightly puffed up in the center. If the top starts to brown before the cake is baked, tent the top with foil.
-
Remove from the oven and allow to cool to room temperature, before cutting.
-
Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle the cake with the lemon sugar glaze.
- Which apples: pick ones that are both tart and juicy (Granny Smith, Braeburn, Pink Lady, Jonagold, Cortland). All the liquid in this cake comes out of the apples, so a dry or mealy apple leaves the middle powdery. Sweet varieties work if you sprinkle each apple layer with a little lemon juice, otherwise the cake tastes flat.
- Measuring flour: stir the flour to loosen it, spoon or scoop it into the cup without packing, and level the top. That comes to roughly 150 g. Too much flour here cannot be absorbed and stays as dry patches.
- Semolina: the coarse wheat granules sold in bulk bins and in the hot cereal aisle. If you cannot find it, farina (cream of wheat) gives the nearest result.
- Butter: use it cold or frozen, and grate it over the assembled cake as the last thing before baking. Butter that sits out gets too soft to grate.
- Layers: the first and last layers are always dry mix. Leave everything loose - pressing the layers packs the flour and it will not soak through.
- When it is done: 50-60 minutes, until the whole top is golden and the center has risen. A thermometer in the middle reading 200-210°F confirms it. Browning too fast? Lay a sheet of foil over the pan. Still pale after an hour? Add 5-10 minutes.
- Other pans: the 8-inch springform makes a tall, 3-inch cake. A 9x12-inch pan works with 3 dry layers and 2 apple layers - it comes out flatter, more like bars, and is ready in 35-40 minutes.
- Making a double batch: double every ingredient except the baking powder. Use 1 tablespoon for the first batch plus ¾ tablespoon for the second (1¾ tablespoons total). Doubling it fully makes the cake puff more than the pan can support.
- Cinnamon: optional. A small pinch on each apple layer pushes the flavor toward apple pie. The cake is good without it.
- Lemon glaze: optional, and only on a fully cooled cake - poured on warm it soaks in and vanishes. Leave it off if you are serving with sweetened sour cream or ice cream.
- Keeping it: eat within 1-2 days. Cover and keep on the counter, or refrigerate for up to 4 days if needed. Freezing is not recommended for this cake.