There are many variations of Sharlotka Apple Cake out there. This recipe is light, fluffy, moist and delicious. It's a basic apple sponge cake made with only 5 simple ingredients. An easy cake to whip up at the last minute when guests pop over unannounced for tea. Simple and unpretentious, a classic Russian dessert.
Sharlotka Origins
Sharlotka was created by a French chef Marie Antoine Careme. It was made in honor of the wife of Tsar Alexander I of Russia. Early names for the recipe was Charlotte a la Parisienne, and then became known as Charlotte Russe. There are many different versions of this recipe, some using lady fingers, others crushed cookies. It has evolved to a simpler cake recipe with ingredients that everyone has in their pantry. In Poland, this recipe is known as Szarlotka.
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 tinkered with, even in the simplest of cakes. The apples aren't coated in cinnamon and sugar like they are in a pie, but are delicately sprinkled on top of the cake just before serving. The flavours aren't overpowered, but are separate and complement each other.
Babushka's Sharlotka
I remember my grandmother baking Sharlotka cake. Her recipe was even simpler, and didn't use cinnamon sugar. She always served it plainly without any sugared topping. As a teenager, I remember thinking it wasn't sweet enough for me, but not all recipes from the old country were drenched in sugar like most modern recipes are now.
The other difference is that babushka's Sharlotka was never flipped upside down. She always poured the batter over the apples, baked it, and served it as it came out of the oven, right side up. It's not traditionally an upside down apple cake, however, it looks nicer when serving. Modern Sharlotka's are commonly sprinkled with icing sugar which looks a bit fancy. However, I still love this cinnamon sugar recipe, my all time favorite.
What Apples Are Best for Apple Cake?
You can use any apples you have when making Sharlotka Apple Cake. Traditionally, many Russian people used tart apples like the Antonovka Apples, which seem almost impossible to found outside of Eastern Europe. It's a common apple grown in Russia that tolerates cold climate well. The Granny Smith Apple is an easy substitute, or Bramley in the UK. That being said, I prefer apples that are sweeter, so I mix together Granny Smith with a sweeter apple. Which apple? Any apple is sweeter than Granny Smith! 🤣 Fuji, Golden Delicious, Pink Lady, Gala, Honey Crisp...
How to make Sharlotka
There's a delicate balance of getting the apple and batter ratio correct. Adding too many apples and the cake will fall apart. Too few apples, and it's just a glorified sponge cake. That being said, this is an apple cake, so we use 5 apples. It seems like a lot of apples, but they do shrink as they cook down, making just the right amount.
This recipe is like an Upside Down Apple Cake, using a spring form pan. You need some parchment paper, or baking paper to line the base of the pan. Grease the paper and the sides of the baking pan. Butter is always tastier than cooking spray, but use what you got!
To make Sharlotka batter, start by beating the eggs and sugar in a bowl, until the sugar is dissolved. Add vanilla, and mix the flour with a spoon until batter is thick and smooth.
Peel and slice the apples thinly. Lay the sliced apples into the buttered spring form pan first, and the batter poured over top. As it cooks, the cake batter covers the apples all the way down the bottom of the pan. It takes about 50 minutes to bake, use a toothpick to check if the cake is baked. Insert the toothpick in centre of cake, and if it comes out clean without any cake sticking on the toothpick, then it's ready! Allow cake to cool for about 10 minutes, remove from pan and carefully flip it over upside down, then removing the parchment paper. Sprinkle with brown sugar or icing sugar before serving, it's that easy to make!
How Long Does Sharlotka Last?
It depends on how you store it. I use an airtight container and place it in the fridge for about 5 days without any problems. It also freezes well. Wrap the apple cake in plastic cling wrap first, then place it in a Ziploc bag into the freezer. It's an easy recipe to make, and it should be made and eaten on the same day when possible!
Sharlotka Recipe Tips
- Don't get hung up on what apples you need, use what ever apples you have, even if they getting softer, they are still ok to use for baking
- Instead of apples, use pears, plums or even canned cherries in syrup (without the syrup)
- It's not a mistake, there is no baking powder in this recipe, trust me, you don't need to add any!
- Don't use an electric mixer when adding in the flour. Just mix it in with a wooden spoon. If using a mixer, you can over beat the batter, resulting in a dense cake.
- Serve Sharlotka with creme fraiche or with sour cream sweetened with sugar
Other Autumn Apple Recipes You'll Love
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 20 years and it's a family favorite. Simple food done well, is perfection. Bon Appetit! Приятного аппетита!
Sharlotka Apple Cake + VIDEO (Шарлотка)
Ingredients
- Butter or nonstick spray for greasing pan
- 5 large apples
- 3 large eggs
- 1 cup white sugar
- 1 teaspoon real vanilla extract
- 1 cup all-purpose flour
- cinnamon sugar to top your cake before serving
Instructions
- Preheat the oven to 350°F/180°C. 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 40-50 minutes. Check cooking time at 40 minutes with a toothpick to see if cake is ready (Some ovens this is enough cooking time). 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.
Video
© PetersFoodAdventures.com
Kathi
Hi, I think your website might be having browser compatibility issues.
When I look at your blog site in Firefox, it looks fine but when opening
in Internet Explorer, it has some overlapping. I just wanted to give you
a quick heads up! Other then that, superb blog!
Peter's Food Adventures
Thanks for letting me know, first I have heard of it, will look into it!
Teresa
Any recommendations on type of apple to use?
Peter's Food Adventures
A lot of people like to use a tart apple like a Granny Smith. I don’t like super tart apples. I usually use a Pink Lady Apple. It’s up to you 😊
Judy
I love this apple cake but wondered if I could make it with fresh rhubarb
Peter's Food Adventures
Interesting. My only concern is that the rhubarb would be cooked enough? Maybe cook it a bit in advance? Or maybe very thinly sliced? Let us know if you try it! 😊
Judy
I I tried the apple cake recipe with rhubarb but I think I put too much rhubarb in.I put 4 cups of rhubarb in, next time I try it I will put less. It was soggy when I turned it over. Do you have any suggestions?
Peter's Food Adventures
Thanks for sharing. Yes, sounds like maybe less rhubarb, or maybe try apple and rhubarb, using much less rhubarb.
Rebecca
No chance for seconds for anyone else. My daughter ate 3/4 of the pan herself! What a perfect cake!! I watched your video first to make sure I wasn’t missing anything.as it seemed too good to be true. Turned out perfect!!! I got the idea to add a few globs of butter, cinnamon, and brown sugar down on the parchment paper first, before dumping the apples and batter on top. . (Just like upside down pineapple cake). Turned out perfect! This is a fool proof cake and it will be my daughter’s task today to make the second one.
Peter's Food Adventures
Hi Rebecca, so glad you loved it! Thanks for sharing your tips!
Judy
Can I make this cake in 113 by 9 pan?
Peter's Food Adventures
Hi Judy, I’m assuming you are meaning a rectangular pan. You can, but you would need to check them timing of the baking. In a larger pan that is shallower, cooking time might be quicker. Just use a toothpick to verify cake is done. 😊
Kathie Simmons
Made this tonight. I sprinkled a little cinnamon and pecan pieces on the apples before I poured the batter over them.. It came out beautifully. My husband and I loved it. Thank you for the recipe, it's a keeper.
Peter's Food Adventures
Yum! Love pecans! Thanks for the great feedback!!
Franny
Still in the oven after 60 min. Followed the recipe as stated. Not sure why it’s taking extra baking time
Plus I had one apple left over. Maybe you should state 5 medium sizes apples or small
Sorry to seem so negative, but I’m serving this new recipe to our dinner guests
Ok,... let’s see what happens. I hope. I hope 🤔
Peter's Food Adventures
Oh Franny! I’m not sure to the reason why, but thanks for the feedback. I hope your dinner goes great, including the dessert!!!
Aya
Hi peter i wanna tell u. That today i rebake ur recipe.. it's smells so nice and i bet the taste is good (i'm still waiting the time to break my fasting :))..first i got a little doubt since there is no butter either any oil in the recipe but i was keep on going to work it out and baked it.. and the result, voila... the cake seems perfect like in ur pic.. so glad to tell this to u :))
Peter's Food Adventures
Thanks so much for the great feedback! Greatly appreciated! So happy you enjoyed it!
Jan w
It’s a really easy cake to make and it’s so yum have made 2 times so it will be a favourite so quick to make and very yum
Peter's Food Adventures
Thanks so much Jan for your comments! 🙂
Jan
So easy to make and very yum will make it again
Aya
Very easy n super yummy ... wanna try soon thx
Lisa
Hi, can this be frozen?
Peter's Food Adventures
Hi Lisa. Sorry I don’t honestly know, because it’s never lasted that long in the house! I don’t see why it couldn’t be frozen! If you try it, please let me know!
Margret Payne
I actually had to read the recipe a few times to make sure I was reading correctly and there is no baking powder nor baking soda in it. Went back on line to make sure I actually had the whole recipe. Have a batch in the oven right now so just waiting to see the results. It is already smelling pretty good.
Peter's Food Adventures
Hope you love it as much as we do! 😊
Jim Pancurak
my sisters have destroyed all the old recipes from my parents by trying to make them cheaper me and my one brother and several nieces and nephews have been searching for some of the old Slavic Russian and polish recipes can you help and thankyou
Peter's Food Adventures
Hey Jim, that's too bad. Feel free to search on my site by clicking Recipe Index, and you will find my Russian recipes. You can also google Slavic and Polish recipes, you might see some familiar ones you remember! Good luck with the search 🙂
Linda
Thank you , it was super easy to make and very yummy
PetersFoodAdventures
Thanks Linda! So glad you enjoyed it!!! 🙂
Dorothy
Peter,
Is there a way of making this cake gluten free?
PetersFoodAdventures
Hi Dorothy! Thanks for asking. I am not sure where in the world you are asking from, but here in Australia they sell a gluten free flour, made by a company called White Wings, which bakes like regular flour. Perhaps you have tried similar brands. 🙂
Dorothy
I am in California and am hosting a group of ladies where we have those that are gluten free
and wanting to make this Russian cake
Marianne Borg-Hansen
This is an incredible tasty, versatile and easy cake! I have now used the recipe a number of times and made different variations. Right now there is an apple and mince meat charlotka in the oven. I have also made it with mixed red fruits (with extra sugar added)
PetersFoodAdventures
Wow, sounds delicious! So many variations! ????
Suzan
The cake is delicious and easy to make. I used Cartland apples because I have a tree full of apples! My cake looked just like the picture. It is great all by itself.
PetersFoodAdventures
Thanks Suzan for trying it out! I’ve not heard of Cartland apples before, but it’s a great way to use any apples off a ripe apple tree! ???? Thanks for checking it out!
Nadya
In the picture it is shown with something served on top..what is it and how do I make it?
PetersFoodAdventures
Hi Nadya, it’s just a slightly whipped whipping cream until it’s thickened but still runny. You can also can use Creme Fraiche, or even a Clotted Cream. ????
Sabi
This looks amazing!
I was just curious though, no baking powder is used?
PetersFoodAdventures
Thanks Sabi. That's right, never did use baking powder, and it always tastes amazing. Some recipes will add a pinch of baking powder, others will dissolve 1/2 teaspoon baking soda and vinegar to the batter. 🙂
Sabi
I panicked because it looked like too few batter...it looks like just barely coated apple slices, so I added a teaspoon of baking in hopes to get a little more oomph!
Smells wonderfully.
*Patiently waiting for it to finish baking* ????
PetersFoodAdventures
It is very apple-y ???? hope you love the recipe! I think the lack of baking powder/soda was probably from simpler times when some of those ingredients weren't available. It is a bit of a denser cake. Enjoy!
Rotwein
This is fantastic! Loved it so much that I'm sure to bake this again! Thank you for sharing this, Peter!!
PetersFoodAdventures
Thanks Rotwein! It's my wife's recipe, a family favourite! ???? Glad you enjoyed it!
Jenny
This cake looks wonderful! I followed the directions and filled the cake pan to about 3/4 full of apples the put the batter on top, I had about 1 1/2cups of apple left over. Perhaps my apples were overly large! Does that sound right or should I have only filled the pan about 1/2 full of apples? It is in my he oven now, so I have no idea how it's going to turn out......
Jen
PetersFoodAdventures
Hi Jenny! It depends on a few things, the height and size of the pan and also the size of the apples also. It sound like you did the right thing, don't fill any higher than ¾. Some people like less apples and more cake so you can fill to half in that case. Hope it worked out well for you! ????
Deebi27
This looks amazing...and I am sure the flavors are memorable!
PetersFoodAdventures
Thanks Deebi! And really easy to make too! ????