Apple Sharlotka
 
Prep time
Cook time
Total time
 
Apple Sharlotka hailing from Russia is one of the easiest apple cakes on Earth! You only need a few sliced apples and a basic cake batter made with has a few ingredients. Tart apples are the best choice for this cake. Super delicious!
Author:
Recipe type: Desserts
Serves: 1 cake
Ingredients
  • 5 large apples (about 2 pounds / 1 kg), preferably a tart variety, such as Granny Smith
  • ¼ teaspoon or to taste, ground cinnamon (optional but recommended)
  • 
4 large eggs, at room temperature
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract or a pinch of vanilla powder
  • 1 cup all-purpose flour
  • Butter, for greasing the pan
  • 
Powdered sugar, for coating the cake
Instructions
  1. Peel and core the apples. Quarter them, then slice each quarter crosswise into pieces of medium thickness (see pictures and video).
  2. Butter the bottom and the sides of a 9-inch (23-cm) springform pan (you can use a regular pan, but it is easier to unmold the baked cake from a springform pan). Line the bottom of the pan with parchment paper.
  3. Place the apples in the pan (no need to arrange them neatly). If using cinnamon, sprinkle it on the apples and toss the apples to coat them with cinnamon. (For added taste and texture, you can also add some chopped raw walnuts and/or raisins to the apples, if you wish.) Set aside.
  4. Preheat the oven to 350ºF (180ºC).
  5. In a mixing bowl, beat the eggs and sugar until light in color, about 5-7 minutes. (The more you beat, the more the cake will rise and the softer it will be.) Add the vanilla extract or vanilla powder and flour. Beat briefly until well blended (do not over-beat!). If the batter is too runny, add a little more flour.
  6. Pour the batter evenly over the apples. Do not mix! Put the pan aside for a few minutes to allow for the batter to cover the apples completely and fill in the spaces in the pan.
  7. Bake on the middle rack of the oven for 50 minutes, or until the top is golden and a wooden stick inserted in the center comes out clean. Allow the cake to cool to room temperature, then unmold from the pan. Carefully invert the cake onto a cake platter (the apples will now be on top). Allow to cool completely then sift some powdered sugar on top (optional).
Recipe by AZ Cookbook at https://azcookbook.com/2017/11/17/apple-sharlotka/