A traditional Russian cake, this apple sharlotka is lovely enjoyed warm. Full of fruit, this is a great way to enjoy apple season!
A Sharlotka is a traditional Russian apple cake. It has the most lovely crispy, crackly, meringue-like crust on top, with a delicious cake, filled with warm apples. My version incorporates a touch of caramel to the mix.
This cake is pretty simple, so it’s easy enough to bake up anytime. It’s not super sweet, so it would be at home in the morning, the afternoon, or for a warm treat after dinner.
Ingredient Notes
Apples – For my version, I used a firm red Courtland apple. Empire or Golden Delicious would also work nicely. I would steer away from Granny Smith apples, as they tend to be too tart and hard, even after cooking.
Cook’s Notes
As we have taken great effort to bean air into the batter, we don’t want to deflate it when incorporating the apples. Fold them in very gently. If you find them not well enough mixed in, once the batter is in the pan, run a knife straight through the batter a few times, to encourage it to mix with the apples. Straight strokes in a few different directions should do it.
Get the Recipe: Apple Sharlotka
Ingredients
- 4 medium apples, peeled, cored, quartered and thinly sliced
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons white sugar
- 3/4 cup + 2 Tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup + 2 Tablespoons white sugar
- Pinch kosher salt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla, or vanilla bean paste
- Icing/Confectioners sugar, for dusting
Instructions
- Preheat the oven to 350° F with rack in centre of oven. Grease the bottom and sides of an 8-inch springform pan and line the bottom with a circle of parchment paper. Set aside on a baking sheet.
- In a large bowl, toss the apples with the lemon juice and 2 Tbsp. of the sugar and let stand for 15 minutes. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.
- In a medium bowl with an electric mixer or the bowl of a stand mixer, beat the eggs with the remaining 3/4 cup plus 2 Tbsp. sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Add the vanilla and mix in. Gently fold in the dry ingredients just until mixed.
- Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. If you'd like to mix the apples with the cake a bit, run a knife straight through the pan in a few directions to allow the batter to sink down in to the apples a bit. Otherwise, just allow to stand 5 minutes as is. This will bake up with the cake on top and the apples on the bottom.
- Bake the sharlotka (on the baking sheet, to catch any dripfor about 1 hour, or until it is golden and crisp on top and a cake tester inserted in the centre comes out clean. Transfer to a rack and let it rest for 15 minutes. Run a knife around the inside edge of the pan, then remove the outer ring. Dust with confectioners’ sugar and serve warm.
Notes
More Apple Cake Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I came across this recipe on Pinterest while searching for Sharlotka recipes :) Your version is so pretty! It must have amazing flavor.
Thanks Tricia and yes, it was so delicious! The crusty top was so nice :)
What gorgeous pictures and what a beautiful beautiful cake. If only I could reach into my computer and grab a piece! So glad to have discovered you. :)
Thanks so much, Rakhee :)
This looks so delicious and just perfect for winter/autumn. I love apple cakes : )
Thanks Lucy. These are delicious little cups!
What about turning the cake over, like an upside down cake, so the gooey part is on the top. Seems like it would be easier to serve that way…
That’s an idea, Jennifer, but I’d miss that crackly top crust :)
I’m about to try this w/a can of Dulce de Leche, well – a 1/2 cup of it, anyway. Do you think it’ll be too sweet, Jennifer? I’m thinking it’ll offer a toffee-like note.
Thanks,
It sounds perfectly divine to me :) I don’t think it will be too sweet. The cake itself is not super sweet and with the tart apples, it will be lovely. Enjoy!
Jennifer, It’s in the oven about 40 mins. into the baking time and the cake is getting darker. At the 50 min. mark, I’ll begin testing – may have to shelter the cake in foil to complete baking time.
The kitchen smells heavenly – I think I may be driving the neighbours crazy.
I suspect the shattering effect happens only after slicing?
My plans are to take this into the office tomorrow. I mentioned to my friend at work, Natalie, who is Russian that I was interested in making a Sharlotka and she is so excited.
15 or so minutes to go!
Yes, the shattering happens when you slice. Enjoy!
It created a feeding frenzy at the office, Jennifer. Not a crumb left by 9:00am. I really liked it – an unusual and unconventional cake. People loved the combination of textures created by the layers.
It was fun to make and certainly not difficult. The Dulce de Leche was a nice fit and complimented the apples.
Thanks for another winner, Jennifer.
So glad! Must try it with Dulce de Leche :)
Now that is an apple cake. Love how simple yet sophisticated it is. So gooey…and caramel-y… :)
It was a perfect little apple cake, June.
I am literally grinning from ear to ear, Jennifer. Thank you so much for sharing this Russian staple! My recipe is pretty similar but without the yummy caramel and I cannot WAIT to try it! Seriously gorgeous photos. :-)
Thanks Julia :) I couldn’t resist adding some caramel to this one and didn’t regret it ;)
Gorgeous per usual! You have a way with a camera, Jennifer :)
Thanks so much, Sarah :)
The crackly crust on top and gooey apples on the bottom look perfect to me!!
Love that comment about not being that organized (re: apple week) because I totally relate to it. ;)
Thanks Alexandra. Maybe someday I’ll be that organized ;)
What could be better than a warm cake with caramel and apples?! I know I’d sneak a slice for breakfast too :).
Thanks Laura. Me, too ;)
I love the boldness of your photos, they always get a visceral response from me the minute I land on your blog! That shattered crust is too much!
Thanks so much Sue :) I think the crust might have been my favourite part (just barely ahead of the apples with caramel ;)
Yummy! I just want to dig into a slice with a cup of tea! Great job, I used to have a variation of this all the time as a kid. The caramel really takes it over the top!
Thanks Jessie. I loved the bit of caramel with the apples!
This looks super tasty and so impressive!
Thanks so much, Millie :)
I think my family would need two batches for the weekend.
Two would be good, Lori :)
Perhaps I’m missing something, but where is the carmel? Is it to drizzle over the cake? or should it be combined somewhere?
Oops. I forgot to add the caramel in the instructions. It is drizzled over the apples before putting the batter on. I’ve fixed it now. Thanks Susan!
This cake is such a stunner! And that thick caramel on the bottom is totally calling to me. Apple week (or an attempt at apple week) sounds great to me!
Thanks Katrina. It was delicious. Really hit the spot with the warm apples and caramel!