Apple Sharlotka is a wonderfully simple and delicious apple cake recipe that’s perfect for any occasion. You’ll love how easily this light and airy cake comes together, showcasing the sweet apples beautifully.
Key Ingredients & Substitutions:
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture. Softer apples will work, but might become mushier.
- Eggs: Large eggs are essential for the cake’s structure.
- All-Purpose Flour: No special flour needed. For a gluten-free option, a 1:1 gluten-free baking blend can be substituted.
- Granulated Sugar: Sweetens the cake and helps achieve a golden crust.
Ingredients:
- 3-4 medium apples (about 2 lbs), peeled, cored, and sliced
- 4 large eggs
- 1 cup granulated sugar, plus 1 tbsp for sprinkling
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- Powdered sugar for dusting (optional)
- Butter for greasing the pan
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8
- Calories per serving: 250 (approximate)
- Tools Needed: 9-inch round springform pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Apples
Grease a 9-inch round springform pan generously with butter. Arrange your sliced apples evenly on the bottom of the prepared pan. This creates a beautiful base for your apple cake recipe.
2. Whisk the Eggs and Sugar
In a large bowl, whisk the eggs and granulated sugar together until the mixture is light, fluffy, and pale yellow. This process incorporates air, which is key for a tender apple cake. Add the vanilla extract and mix until just combined.
3. Fold in the Dry Ingredients
In a separate small bowl, whisk together the all-purpose flour and baking powder. Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to overmix. A few lumps are okay; overmixing can make your apple cake tough.
4. Assemble and Bake
Pour the batter evenly over the apples in your prepared pan. Sprinkle the remaining tablespoon of sugar and the optional cinnamon over the top. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve
Let the apple sharlotka cool in the pan for 10-15 minutes before carefully removing the springform ring. Dust with powdered sugar if desired before slicing and serving. Enjoy your delicious homemade apple cake recipe!
Variation Ideas:
- Add a pinch of nutmeg or cardamom to the batter for a warmer spice profile.
- Mix a handful of chopped walnuts or pecans into the batter for added crunch.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Instructions:
Store leftover apple sharlotka tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently warm individual slices in the microwave for a fresh-baked feel.
Frequently Asked Questions (FAQ):
What kind of apples are best for apple sharlotka?
Firm, tart apples like Granny Smith, Honeycrisp, or Fuji are ideal for this apple cake recipe as they hold their shape well during baking.
Can I make this apple cake gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose baking blend for the regular flour in this apple cake recipe.
How do I know when the sharlotka is fully baked?
The apple sharlotka is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
Can I prepare the apples ahead of time?
You can slice the apples up to an hour in advance, tossing them with a little lemon juice to prevent browning.
Why is my apple sharlotka dense?
Overmixing the batter can lead to a dense apple cake. Fold in the dry ingredients gently until just combined.
Can I add other fruits to this apple cake recipe?
While traditional sharlotka uses only apples, you can certainly experiment with a small amount of pears or berries mixed in with the apples.