There are many variations of Sharlotka Apple Cake out there. It’s a basic apple cake made with simple ingredients. Some recipes only contain only 4 ingredients! This is not an American Apple Pie, it’s definitely a cake.
This is my wife Rita’s Sharlotka recipe, and I’m grateful she shared the recipe and baked it all for me. Apples and cinnamon are an amazing combination together, one that must not be tinkerevd with, even in the simplest of cakes. The apples aren’t coated in cinnamon and sugar like they are in a pie, but are sprinkled on top of the cake just before serving. There’s a delicate balance of not adding too many apples otherwise the cake will fall apart. Too few apples, and it’s just a glorified sponge cake.
This version of Sharlotka Apple Cake requires a bit longer cooking time due to the apple-batter ratio, but it’s still a simple, quick and delicious cake to whip up at a moment’s notice. My wife has been baking Sharlotka Apple Cake for years and it’s become a family favorite. Simple food done well, is perfection. Bon Appetit! Приятного аппетита!
Rita's Sharlotka Apple Cake (Шарлотка)
- Butter or nonstick spray for greasing pan
- 5 large tart apples (Bramley or Granny Smith)
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon real vanilla extract
- cinnamon sugar to top your cake before serving
Preheat the oven to 180°C/350°F. Line a 9x3 round cake pan or springform pan with parchment paper. Butter or spray both the paper, and the sides of the pan. I believe butter gives a better aroma whilst baking instead of an oily chemical aroma.
Peel and core the apples, chop in quarters, then slice into thin bite size pieces.
Place the apples into the buttered cake pan.
Using a mixer or whisk, beat the eggs and sugar in a bowl until the sugar dissolves (around 5 minutes).
Add the vanilla and mix throughout mixture.
Gently add the flour and mix with a spoon until batter is thick and smooth.
Pour over the apples in the cake pan, spreading it evenly over the apples. Gently shake the pan to allow the batter to go down to apples.
Bake in the oven for about 60 minutes. Check cooking time at 40 minutes with a toothpick to see if cake is ready. Tip: Don't rush the cooking time, or the centre will remain raw.
When cake is ready, allow to cool on a baking tray for 10 minutes.
Using a knife, run along sides of the cake pan. Carefully flip upside down onto a baking tray. Peel off the parchment paper, revealing the apple base (now the top of your cake).
Sprinkle generously with cinnamon sugar to taste, and transfer to a cake stand or plate. Serve with thickened cream or vanilla bean ice cream.