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 like my American Apple Pie, which is worth checking out, but it’s definitely an Apple cake.
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.
I remember my grandmother baking Sharlotka cake. Her recipe didn’t use cinnamon sugar, but was served plainly without sugared topping. It’s now commonly served with sprinkled icing sugar which looks a bit fancy. However, this cinnamon sugar recipe is my all time favorite.
How to make Sharlotka
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. 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. The thinly sliced apples go into the 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. When it’s cooked and you flip it over, it’s perfection.
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
Sharlotka Apple Cake + VIDEO (Шарлотка)
This is the best Russian Apple Cake recipe. It's light, fluffy, moist and delicious and made with only 5 ingredients. Not an apple pie, but an Apple cake sprinkled with cinnamon sugar – Known as Szarlotka in Poland. This is my wife Rita's Apple Sharlotka Cake (Шарлотка), it's like an Upside Down Apple Cake.
Ingredients
- Butter or nonstick spray for greasing pan
- 5 large apples
- 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
Instructions
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Preheat the oven to 350°F/180°C. Line a 9×3 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.
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Peel and core the apples, chop in quarters, then slice into thin bite size pieces.
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Place the apples into the buttered cake pan.
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Using a mixer or whisk, beat the eggs and sugar in a bowl until the sugar dissolves (around 5 minutes).
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Add the vanilla and mix throughout mixture.
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Gently add the flour and mix with a spoon until batter is thick and smooth.
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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.
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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.
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When cake is ready, allow to cool on a baking tray for 10 minutes.
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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).
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Sprinkle generously with cinnamon sugar to taste, and transfer to a cake stand or plate. Serve with thickened cream or vanilla bean ice cream.
© PetersFoodAdventures.com
I started this website as a way to capture the recipes that I grew up with, and pass them onto the next generation. Being world travellers, there are foods from all over the world, but my passion is primarily the Russian foods I grew up with. 
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.
Hi Rebecca, so glad you loved it! Thanks for sharing your tips!
Can I make this cake in 113 by 9 pan?
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. 😊
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.
Yum! Love pecans! Thanks for the great feedback!!
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 🤔
Oh Franny! I’m not sure to the reason why, but thanks for the feedback. I hope your dinner goes great, including the dessert!!!
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 :))
Thanks so much for the great feedback! Greatly appreciated! So happy you enjoyed it!
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
Thanks so much Jan for your comments! 🙂
So easy to make and very yum will make it again
Very easy n super yummy … wanna try soon thx
Hi, can this be frozen?
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!
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.
Hope you love it as much as we do! 😊
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
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 🙂
Thank you , it was super easy to make and very yummy
Thanks Linda! So glad you enjoyed it!!! 🙂
Peter,
Is there a way of making this cake gluten free?
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. 🙂
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
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)
Wow, sounds delicious! So many variations! ????
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.
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!
In the picture it is shown with something served on top..what is it and how do I make it?
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. ????
This looks amazing!
I was just curious though, no baking powder is used?
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. 🙂
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* ????
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!
This is fantastic! Loved it so much that I’m sure to bake this again! Thank you for sharing this, Peter!!
Thanks Rotwein! It’s my wife’s recipe, a family favourite! ???? Glad you enjoyed it!
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
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! ????
This looks amazing…and I am sure the flavors are memorable!
Thanks Deebi! And really easy to make too! ????