This Spiced Apple Sharlotka is a delightful quick cake recipe that’s incredibly easy to make and perfect for any occasion. You’ll love this comforting dessert, featuring tender apples baked in a light, fragrant batter. It’s a wonderful choice when you need a delicious treat without a lot of fuss.
Key Ingredients & Substitutions:
- Apples: Firm, tart apples like Granny Smith or Honeycrisp work best. You can use softer apples, but they might become very soft.
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: Brown sugar can be used for a deeper, molasses-like flavor.
- Eggs: Crucial for structure. No easy substitute here.
- Cinnamon & Nutmeg: Essential spices for warmth. You can use apple pie spice instead.
Ingredients:
- 3 medium apples, peeled, cored, and thinly sliced
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, softened (for greasing the pan)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 210 calories
- Tools Needed: 9-inch round springform pan or pie dish, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Apples
First, preheat your oven to 350°F (175°C) and grease your baking pan well with butter. Arrange the sliced apples evenly on the bottom of the prepared pan.
2. Combine Dry Ingredients
In a small bowl, whisk together the flour, cinnamon, nutmeg, and salt. This ensures all the dry ingredients are well distributed for your quick cake recipe.
3. Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar together until the mixture is light, pale, and fluffy. This step creates a light and airy base for your Sharlotka.
4. Fold in Dry Ingredients
Gently fold the dry ingredient mixture into the egg and sugar mixture until just combined. Be careful not to overmix, as this can make your quick cake tough.
5. Bake Your Sharlotka
Pour the batter evenly over the apples in the pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool and Serve
Let your Spiced Apple Sharlotka cool in the pan for 10 minutes before inverting it onto a serving plate. Dust with powdered sugar if you like, and enjoy this delightful quick cake recipe warm or at room temperature.
Variation Ideas:
- Add Citrus Zest: Include 1 teaspoon of lemon or orange zest in the batter for a brighter flavor.
- Nutty Crunch: Sprinkle a handful of chopped walnuts or pecans over the apples before adding the batter.
- Vanilla Extract: Add 1 teaspoon of vanilla extract to the wet ingredients for extra warmth.
- Berry Boost: Mix in a half cup of fresh or frozen berries (like raspberries or blueberries) with the apples.
Storage Instructions:
You can store leftover Spiced Apple Sharlotka at room temperature for up to 2 days, covered tightly. For longer storage, refrigerate it for up to 4 days. Reheat individual slices gently in the microwave for a few seconds if you prefer it warm.
Frequently Asked Questions (FAQ):
- What kind of apples are best for Sharlotka?
Firm, tart apples like Granny Smith, Honeycrisp, or Fuji are ideal as they hold their shape well and offer a nice contrast to the sweet cake.
- Can I make this quick cake recipe ahead of time?
Absolutely! Sharlotka is delicious the day it’s made, but it also tastes great the next day, making it perfect for meal prepping.
- How do I know when it’s fully baked?
Insert a wooden skewer or toothpick into the center; if it comes out clean, your quick cake is ready.
- Can I bake this in a different pan size?
Yes, a 9-inch square pan or an 8-inch round pan can also work, but baking times might vary slightly. Keep an eye on it!
- Is this recipe gluten-free?
As written, it contains gluten. However, you can easily substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free quick cake.
- Why is my Sharlotka dense?
Overmixing the batter can develop the gluten in the flour, leading to a denser texture. Fold the dry ingredients gently until just combined.