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Individual Caramel Apple Sharlotka #AppleWeek #Sponsored

 This post is sponsored in conjunction with #AppleWeek.
I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes.
All opinions are mine alone.

Here we are at Day Four of this year's #AppleWeek! You can read my introductory post, peruse the prize packages from our generous event sponsors, and enter the giveaway: here. You won't want to miss out. Really.

As far as recipes go, two dozen bloggers have been working hard to bring you over eighty recipes to bring apples to your Autumn table. Here are the Thursday offerings for you.

#AppleWeek Day Four Recipes

Individual Caramel Apple Sharlotka

Inspired by the Puremade Caramel Sauce from Torani, sugar from Bob's Red Mill, and vanilla paste from Taylor & Colledge, I wanted to make a tasty treat. But, I didn't want an entire cake, so I opted to make personal-sized apple sharlotka. Gotta love these generous sponsors* who sent the bloggers products to use in their recipe creations.


Sharlotka is a classic Russian apple sponge cake. And every year we make it when apples start to appear in the farmers' markets. The smell of this cake baking heralds in the Fall season. Some recipes include a thick dairy such as sour cream or cottage cheese, some don't. I like to use ricotta in mine as it adds a toothy creaminess and, at least in my mind, lessens the sweetness of the cake.

Ingredients makes 12
Sharlotka
  • 8 ounces whole milk ricotta
  • 1/4 C softened butter
  • 1/2 C granulated sugar (prefer Bob's Red Mill)
  • 1 t organic vanilla paste (prefer Taylor & Colledge)
  • 2 eggs
  • 1/2 C milk
  • 1 C flour
  • 2 t baking powder
  • pinch of salt
  • 2 C apples, peeled chopped
  • Also needed: parchment paper, butter, cupcake tin

For Serving
  • powdered sugar
  • ice cream
  • caramel sauce (prefer Torani's Puremade Caramel Sauce)
Procedure
Sharlotka
Preheat oven to 325 degrees F. While the oven heats, butter the cupcake hollows and cut parchment paper to line the bottom of each hollow. Set aside.

Whisk together ricotta, softened butter, sugar, vanilla paste, eggs, and milk. Fold in the dry ingredients until just moistened. Stir in the chopped apples.

Scoop 1/2 C batter into each hollow and place the pan in the oven. Bake until the top is golden and pops back up when pressed. Mine took about 50 minutes.


Remove the cakes from the oven and let cool for 10 minutes.


Run a knife around the edges, then invert onto a wire rack. Remove the parchment circles from the bottom. After cooling for 10 to 15 minutes, place the cakes on individual serving plates.



Dust with powdered sugar. Place a scoop of ice cream on the side.


Drizzle with caramel syrup and serve immediately. Quick note: this Puremade Caramel Sauce from Torani is a brand-new product; it will be released to customers shortly. I love that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs!

Don't forget, you can enter to win products for yourself from all of the sponsors. Visit my kick-off post and enter the rafflecopter.

Sponsor Ingredients Used
in This Recipe
Find Torani... 
on the webon Twitter, on Pinterest, on Instagram, and on Facebook.



Find Bob's Red Mill...
on the webon Facebook, on Twitter, on Pinterest, on Instagram

Find Taylor & Colledge
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Disclaimer: Thank you AppleWeek Sponsors:  Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Comments

  1. These look like something I would never say no to! YUM!!!

    ReplyDelete
  2. These sound amazing. Ricotta is pretty magical in cakes.

    ReplyDelete
  3. Love that you made these into individual servings. Great idea Cam.

    ReplyDelete
  4. I wish I had that plate for myself. I love getting to have a whole dessert to myself, so these are calling my name!

    ReplyDelete

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