Apple Sharlotka
Discover the magic of Apple Sharlotka, a classic Russian apple cake that’s as simple as it is delightful. This light and airy dessert features layers of tender, tart apples—think crisp varieties like Granny Smith or Fuji—enveloped in a soft, golden sponge batter made with pantry staples like eggs, sugar, and flour. With just 20 minutes of prep time, this one-bowl wonder requires minimal effort while delivering maximum flavor. Baked to perfection in a springform pan, its slightly rustic appearance can be elevated with a dusting of powdered sugar. Perfect for afternoon tea or an elegant dinner party, Apple Sharlotka is the ideal quick, fruit-forward dessert for any occasion.
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Recipe Information
Ingredients
- 6 medium Apples (preferably crisp apples like Granny Smith or Fuji)
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 3 whole Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (optional, for dusting)
- 1 tablespoon Butter or non-stick spray (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
Peel, core, and slice the apples into thin wedges. Set aside.
In a large bowl, whisk the eggs and sugar together until pale and fluffy, about 2 to 3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, mixing gently until smooth. Be careful not to overmix.
Arrange the apple slices in the greased springform pan in an even layer or slightly overlapping, filling the pan about three-quarters full with apples.
Pour the batter over the apples, spreading it gently with a spatula to ensure it covers all the fruit.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently release the sides of the springform pan and transfer the cake to a cooling rack.
Once completely cooled, dust the cake with powdered sugar if desired, then slice and serve. Enjoy!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 317.5 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
