Apple Cake Sharlotka

A light and airy Russian apple cake—simple, elegant, and irresistibly good

Sharlotka is a traditional Russian apple cake made with just a few simple ingredients, allowing the tart apples and fluffy sponge to shine. This version is easy to make, full of apple flavor, and perfect for tea time, dessert, or brunch.

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Ingredients

• 6 large eggs, at room temperature
• 1 cup granulated sugar
• 1⅓ cups all-purpose flour (measured correctly)
• ½ tsp baking powder
• 1 tsp vanilla extract
• 1½ lbs Granny Smith apples (about 3 medium/large apples)
• 1 tsp powdered sugar, for dusting (optional)

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Instructions

1. Prepare the Pan and Oven

Preheat oven to 350°F (175°C). Line the bottom of an ungreased 9-inch springform pan with a round of parchment paper.

2. Beat the Eggs and Sugar

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 1 minute until foamy. With the mixer running, gradually add the sugar. Continue beating on high for 8–10 minutes, or until a thick, pale ribbon forms when the batter is lifted.

3. Prep the Apples

While the eggs are beating, peel, core, and slice the apples into ¼-inch thick wedges.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Sift the flour mixture into the egg batter in three additions, gently folding with a spatula after each one. Scrape the bottom and sides of the bowl to make sure no pockets of flour remain. Avoid over-mixing.

5. Add Vanilla and Apples

Fold in the vanilla extract. Then gently fold in the sliced apples, reserving 1 cup of slices for topping.

6. Bake

Pour the batter into the prepared pan and gently spread it evenly with a spatula (do not tap or shake the pan). Arrange the reserved apple slices over the top.
Bake for 50–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the cake rest in the pan for 15 minutes. Run a thin knife or spatula around the edge to loosen it, then release the springform ring. Transfer the cake to a platter and cool to room temperature.
Dust with powdered sugar just before serving, if desired.

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Why You’ll Love This Recipe

• Simple ingredients you already have on hand
• Naturally light and fluffy—no butter or oil required
• Showcases fresh apples in every bite
• Perfect for entertaining or everyday baking
• A classic Russian dessert that feels both homey and elegant

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Tips

• Room temperature eggs whip up with more volume—don’t skip this step!
• Use Granny Smith apples for their tartness and structure in baking.
• Don’t overmix once you add the flour—this keeps the cake tender.
• A springform pan is highly recommended for easy release.
• Let the cake cool fully before slicing for the best texture.

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Variations and Substitutions

• Other apples: Use Honeycrisp, Fuji, or Pink Lady if you prefer sweeter apples.
• Add spice: Mix in ½ tsp cinnamon or a pinch of nutmeg to the batter for warm fall flavors.
• Nutty twist: Fold in ¼ cup chopped walnuts or almonds for texture.
• Citrus hint: Add 1 tsp lemon zest to brighten the flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend (sift well for best results).

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FAQs

Q: Can I use a different pan?
Yes, a deep 9-inch round cake pan works, but make sure to line it well. Avoid shallow pans to prevent overflow.

Q: How long will it keep?
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.

Q: Can I make this ahead?
Absolutely! This cake tastes even better the next day as the flavors settle.

Q: Do I need to peel the apples?
Peeling is recommended for the softest texture, but you can leave the skin on for a rustic look and added fiber.

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Serving and Suggestions

• Dust with powdered sugar or serve with a dollop of whipped cream
• Excellent with coffee, tea, or mulled cider
• Serve warm with a scoop of vanilla ice cream for a comforting dessert
• Dress it up with a drizzle of caramel sauce
• Makes a lovely addition to holiday tables, brunches, or afternoon tea