Apple Sharlotka (Russian Apple Cake)
I have been eyeing this cake for years. Even before I started F1Cookbook.
It is so full of apples and goodness and, as it turns out, is very simple to make. Just a little patience while the eggs and sugar whip up gives you a fluffy, delicious, and satisfyingly light cake.
Russian food is still mostly puzzling to me, but this cake is pretty close to perfection.
This recipe comes from Deb Perelman of Smitten Kitchen where she says it comes from her husband’s mother, and her mother before her, and so on. There are many varieties of Apple Sharlotka out there, but I can’t imagine needing to try any others after this one. Thanks to the lineage of Russian mothers and grandmothers who passed it down to us.
Let me know what you think if you try it!
Apple Sharlotka
Butter, for greasing pan
6 large apples
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Optional:
Ground cinnamon, to finish
Powdered sugar, to finish
1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a cut round of parchment paper. Butter the paper and the sides of the pan well.
2. Peel, quarter, and core your apples, then chop them into approximately 1/4 inch slices.
3. Place the cut apples directly in the prepared springform pan.
4. In a large bowl, using an electric mixer, beat eggs with sugar until thick, and ribbons form on the surface of the mixture, 3-5 minutes. Beat in vanilla, then stir in flour with a spatula or wooden spoon until just combined. The batter will be very thick, but pourable.
5. Pour the batter over apples directly in the pan. Using a spoon or spatula spread the batter, and gently mix, pressing the batter down into the apple pieces so that it sinks to the level of the apples and covers all exposed apples.
6. Bake in the preheated oven for 55- 60 minutes, or until a tester comes out clean.
7. Cool in the pan for 10 minutes on a rack. Remove the springform ring and slide the cake onto a serving platter. Dust lightly with ground cinnamon, and once cooled to at least room temperature or just before serving, dust with powdered sugar, if using.
8. Can be served warm or cooled.
Adapted from Smitten Kitchen