One of my favorite really easy desserts to bake is Apple Sharlotka, which is very similar to a coffeecake, with a sponge cake texture that is full of thinly sliced apples. It's quick to make and is a perfect dessert for brunch, with tea or anytime you want to treat your family.
Sharlotka brings memories of chilly but sunny autumn days in upstate New York, when we would pick apples at my parents' house. The crisp air filled my senses with the sweetness of the apples. Bees would be buzzing around the apples that had fallen to the ground. We filled up our baskets and pockets with apples of all kinds - yellow, red and green. There's nothing like taking a bite from an apple that you had just picked right off the branches a minute ago. We made Apple Sharlotka so often during the fall. As the days grew cooler, the warm cake-like apple dessert was especially satisfying with a glass of milk or some tea.
Most recipes for Sharlotka use a sponge cake batter (бисквит), using only eggs, sugar and flour, but our family has always made it just a little bit differently. With the addition of sour cream and baking soda, I like this version a lot, since it makes the cake a little bit more moist. The batter itself isn't too sweet, and in combination with the tart apples, it's the perfect union.
What is Apple Sharlotka?
Apple Sharlotka is very popular in the Russian cuisine and most households grow up making it, probably since apples were one of the most dependable fruit trees that actually were able to grow in the short Russian summers and could be stored for the long winter months.
It is a tender and fluffy cake with apples, generally raw apples, peeled and sliced and placed in the baking pan and then topped with the cake batter. Most recipes for Sharlotka use a sponge cake batter (бисквит), using only eggs, sugar and flour, but our family has always made it just a little bit differently. With the addition of sour cream and baking soda, I like this version a lot, since it makes the cake a little bit more moist. The batter itself isn't too sweet, and in combination with the tart apples, it's the perfect union. It reminds me of an Apple Coffeecake.
What Kind Of Apples Can You Use in Apple Sharlotka?
In this cake, you can use ANY apples. Some will bake up softer and others will remain more crisp. Granny Smith apples, the green apples, are a tart and firm apple variety and work really well in baking. These are the apples I use most often, but any variety of apples will work. You can even use apples that are starting to get soft and wrinkly - they will be perfect in Sharlotka.
How to Make Apple Sharlotka:
Preheat the oven to 350 degrees Fahrenheit. Use butter or oil to grease a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil. Spray the top of the parchment paper also. Set aside.
What Baking Pan Should Be Used For Apple Sharlotka?
I use a deep (3 inch tall) 10 inch round cake pan for this recipe. You can also use a 9 X 13 inch baking dish instead of a 10 inch round cake pan to bake the Apple Sharlotka. Another option is to use 2 (8 inch) round cake pans - in this cake just divide the apples and the cake batter in half, filling each of the cake pans. When using a smaller baking pan, you will need to bake them for less time.
Preparing the Apples
Peel the apples and slice them thinly. You can cut them longer, but make sure to slice them thinly, so that they bake through while that cake is baking. If you slice them too thick, the apples will still be crunchy in the cake. Place the sliced apples into the prepared cake pan.
Making the Cake Batter
Whisk the eggs and sugar together until they are pale yellow and foamy, at least 5 minutes. Add the sour cream and vanilla extract to the batter. Lemon zest is another delicious flavor addition to the Apple Sharlotka. Lemons and apples pair really well together. The lemon zest gives a delicate citrus aroma and flavor to the cake.
Dissolve the baking soda in vinegar and add to the batter also. Mix to combine. Add the flour to the batter and use a spatula to gently fold it into the batter, just until the flour is incorporated. Try to keep the batter airy and avoid mixing too vigorously so that you don't deflate the batter too much. If the batter deflates, the cake will be dense, not fluffy and light.
Pour the batter over the apples and distribute evenly over the top.
Making Sure the Apples Integrate Evenly Into the Cake
For the best texture, use a spoon, spatula or a butter knife to lift up the apples and let the batter get into the middle of all the apples, then smooth out the top. This will help the apples intersperse evenly into the cake.
You can also place half of the apples in the bottom of the cake pan, top with half of the cake batter, then add the remaining apples and top with the remains batter.
Baking the Apple Sharlotka
Bake in a preheated 350 degree oven for 45-50 minutes, until the sharlotka is golden, or when a toothpick comes out clean from the center of the cake.Run an offset spatula or thin knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off.
Flip it over right side up. Allow it to cool for about 15 minutes.
Place the sharlotka onto a serving plate or cake stand. Dust with confectioner's sugar. You can also sprinkle it with a bit of cinnamon if you like.
How to Store Apple Sharlotka:
Store the Apple Sharlotka at room temperature, lightly covered.
Apple Sharlotka
One of my favorite really easy desserts to bake is Apple Sharlotka, which is very similar to a coffeecake, with a sponge cake texture that is full of thinly sliced apples. It's quick to make and is a perfect dessert for brunch, with tea or anytime you want to treat your family.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- ¼ cup sour cream (room temperature)
- ¾ teaspoon baking soda (dissolved in ½ teaspoon vinegar)
- 1 ½ cups all purpose flour
- 5-6 large apples ((I like Granny Smith))
- powdered sugar (to sprinkle on top, optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Use butter or oil to grease a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil. Spray the top of the parchment paper also.
- You can also use a 9 X 13 inch baking dish instead of a 10 inch round cake pan to bake the Apple Sharlotka.
- Peel the apples and slice them thinly. You can cut them longer, but make sure to slice them thinly, so that they bake through while that cake is baking. If you slice them too thick, the apples will still be crunchy in the cake. Place the sliced apples into the prepared cake pan.
- Whisk the eggs and sugar together until they are pale yellow and foamy, at least 5 minutes.
- Add the sour cream and vanilla extract to the batter. Lemon zest is another delicious flavor addition to the Apple Sharlotka. Lemons and apples pair really well together. The lemon zest gives a delicate citrus aroma and flavor to the cake.
- Dissolve the baking soda in vinegar and add to the batter also. Mix to combine.
- Add the flour to the batter and use a spatula to gently fold it into the batter, just until the flour is incorporated. Try to keep the batter airy and avoid mixing too vigorously so that you don't deflate the batter too much. If the batter deflates, the cake will be dense, not fluffy and light.
- Pour the batter over the apples and distribute evenly over the top.
- Bake in a preheated 350 degree oven for 45-50 minutes, until the sharlotka is golden, or when a toothpick comes out clean from the center of the cake.
- Run an offset spatula or thin knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off. Flip it over right side up. Allow it to cool for about 15 minutes.
- Place the Sharlotka onto a serving plate. Dust with powdered sugar. You can also sprinkle it with a bit of cinnamon if you like.
Notes
How to Store Apple Sharlotka:
Store the Apple Sharlotka at room temperature, lightly covered.
This is an updated version of the Apple Sharlotka recipe that was published originally on October 22, 2012. The recipe is the same, with updated pictures and a new video.
Hi Olga, would you mind describing the texture of the cake?
Can I make this recipe without baking soda? I just don't like when you can taste baking soda in a recipe...
You need to use some sort of leavener in this recipe. Maybe try baking powder? I always make it with baking soda and I don't taste it in this recipe.
Hi Olga,
Hope all is going well with your beautiful baby boy. I just wanted to drop a note and let you know this is my new go to recipe whenever I have extra apples at the house. I have made in for my sisters family, my in-laws and my family. Everyone loves it. Thank you for the time and effort you put into this blog, I really love knowing that every recipe I try from here will be delicious.
That's awesome, Yelena! This has been a staple recipe in our family for many years and I am so thrilled to hear that you are enjoying it too.
Hi Olga,
I made Sharlotka before from similar recipes, but they would always fall apart and not cook through, no matter how long I kept them in. The other recipes I made always separated the eggs, so you beat yolk with sugar and then white until stiff and fold them in.
Your recipes was the first one to come out not soggy, but it was dense and sharlotka is normally light and airy. Not sure what I did, I may have mixed it for too long after I added the flour. Any advice? May be I'll try separating the eggs next time and see if it makes a difference.
p.s. I have tried making sharlotka with almond flour before, but it does not stick together and falls apart. May be half almon & half regualr would work.
Thanks for the recipe. Cannot wait to try more! I miss Russian cooking.
It's hard for me to say, Katya. I have only used this recipe for Sharlotka, so I can't compare it to any other ones. If you separate the eggs, then I guess the texture you're looking for is like a "biskvit" cake, or sponge cake. This recipe has a different texture and is not supposed to be light and airy, since it's a different batter and also because I use a lot of apples. You can certainly try using less apples and it won't be as dense. I have never made this recipe with almond flour almond flour either, so I can't advise you on that either.
Dear Olga,
Thank you so much for your wonderful step by step instructions! Since I have found your blog I have been cooking so much more and my husband couldn't be happier.
I just made your sharlotka and it was a huge success with family and friends. I would like to make it again for a work party and will have to double the recipe. Question - do I double the baking soda and vinegar too, meaning dissolve 1.5 tsp baking soda in 1 tsp vinegar?
Hi Shura! I'm so happy to hear that you enjoyed the Apple Sharlotka.
If you want to double the recipe, then double everything.
Hi Olga made this recipe and used your instructions but are you omitting the fat? The 1/4 cup of sour cream just doesn't seem to be enough. The cake looked fine but did not taste like much.
Hi Nicole! Nope, that's exactly the recipe that I use. You can add 1 cup of sour cream if you'd like, but I always make it the way it's written in this recipe.
Made this today for da first time it turned out PERFECT, I finally found great receipe. Love this page, thank you!!!
That's great, Tanya! Thanks for taking the time to write.
I made this today, and it was soooo good!!! Couldn't wait all the way for it to get cold, so had some out of the oven with cold milk =)
That's awesome, Lidiya! I'm thrilled that you enjoyed it. Enjoying it with a cup of milk sounds amazing right now:).
I am new to your blog. This was a delicious apple cake.
Your photos are amazing and the text is very eloquent.
Thank you, Victoria!
Welcome. I'm glad you stopped by and already enjoyed some cake:). It's one of my favorites. I hope you'll be able to find more recipes that will become your favorites as well.
Can I use a 9 by 13 inch baking dish?
Absolutely!
However, I don't think there will be enough batter to fill the 9 x 13 inch dish. You may need to make 1 1/2 or double the amount of batter.
I made this cake twice already and both times it came out soggy. I followed all your directions and even baked it 60min+, but it still came out not done. The interesting thing is when I tested it will the toothpick and it came out clean, but once it cooled it was runny inside?! What am I doing wrong? Please advise. Thank you.
First of all, it is a moist cake. However, you might have needed to bake it more or use less apples.
Just want to let you know that I made this dessert in a bundt pan today- I baked it for 45 mins and only greased it with some spray and it turned out beautifully! Thanks for the great recipe 🙂
That's awesome! I was pretty sure it would work out. Thanks for letting me know, Anna.
Hi! I was wondering if I could bake this in a Bundt pan instead of a regular 9" circular pan?
I think you can, Anna, although I've never done it myself.
I made this twice and It turned out absolutely wonderful! I also added a pinch of cinnamon and 1 tsp of vanilla extract, it adds that special little touch:) the taste is sweet but not overly sweet.Thank you Olga for another wonderful recipe!
You're welcome, Veronica! Glad you liked it. I like adding vanilla and cinnamon sometime too. They complement apples really well.
I only have a 9 inch pan, do you think it will matter, or its fine
I think it will be too much batter for a 9 inch pan. You may want to divide the batter between 2 (9 inch) pans. It will be a little thinner, or you can just discard some of the extra batter.
Katy,
I only had a 9 inch pan as well and it worked out fine. I just had to bake it for a little bit longer (55 min) and it turned out great! Make sure you don't add too much apples (I put in 4 1/2 medium sized apples), otherwise you might run out of room.