I want to share an amazing cake with you today. It’s my favorite Russian cake and it’s so simple to make. Sharlotka is a Russian apple cake, it’s delicate and light. Wonderful to have with your morning tea or as an afternoon snack.
I know that I already posted one recipe for Sharlotka a couple of years ago but it is time that I update this recipe. Not only that the picture is old, I’ve also improved the recipe. So this is my improved Russian Apple Cake!
This cake is so traditional, just about every Russian knows it and knows how to make it. It’s so easy and has few simple ingredients. The result is amazing. Such a soft, light and delicate cake filled with Granny Smith apples. Even though you can use any apples in this cake, I highly recommend that you use green (Granny Smith) apples. The flavor balance between the sweet cake and sour apples is perfect!
In the recipe below, I mentioned two ways of baking the cake. You can use either a 9-inch springform or a 9×13 baking pan. Remember the baking time difference when making your choice. To me, baking it in a round springform will make it a little more fancy. If you will be serving it at a party or bringing it to work, fancy it up with a round shape and some powder sugar. But if you’re just making it for a quick family dessert, use a 9×13. It’s quicker and just as delicious!
Sharlotka: Russian Apple Cake
Ingredients
- 6 small Granny Smith Apples or 4 large ones
- 6 eggs
- 1 cup white granulated sugar
- 1 cup all purpose flour
- 1 tsp vanilla extract
- 3/4 tsp baking soda mix with 1/4 tsp vinegar
Instructions
- Preheat the oven to 350 and grease a 9-inch springform pan (cake will rise so make sure that you are using a tall pan not a short cake pan) OR you can use a 9x13 casserole baking pan but watch the bake time.
- Peel core and dice the apples. Set aside.
- If using a stand-up electric mixer, use whisk attachment. Beat eggs and sugar on high, for a 2-3 of minutes, until light-yellow, thickened and about triple in size.
- Lower the speed to low and beat in vanilla and flour. Quickly mix baking soda and vinegar and add it to the batter.
- Mix batter and apples and add it to the cake pan. Bake for 55-60 minutes (if using 9x13 pan, bake time will be 20-25 minutes).
Nutrition
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Some More Cake Ideas:
Cathy@LemonTreeDwelling says
Wow! I love that there are so few ingredients…this one is definitely do-able! Thanks for sharing a traditional recipe from Russia!!
lyuba says
I need to do that more, Cathy 🙂
Thank you!
Maria says
I made this cake tonight and it was so good! We could have eaten it all in one sitting but I forced myself to exercise some restraint. I’m definitely making it again next week.
lyuba says
I’m so happy you liked it, Maria!!
Julie @ Julie's Eats & Treats says
It’s acceptable to have this right away in the morning! AWESOME! I’m going to go make it now then 🙂 Looks to die for!
lyuba says
Of course! This is my favorite thing about this cake 🙂
Thank you, Julie!
Crystal says
I just made this cake and it was an utter failure. In fact I threw it out. I don’t know what I did wrong. The apples rose to the top, and the bottom half tasted like very rubbery eggs. Any hints?
lyuba says
Did the cake have a sponge-like consistency after baking? This is basically a spongecake. I feel so bad that I didn’t clarify that if you are using a stand-up mixer, you should use a whisk attachment. I am adding it to the recipe right now. Spongecake can be tricky and I have made a disaster out of it in the past when making a Boston Cream Pie. The key is in the batter consistency. You should beat the eggs and sugar first for a few minutes, it will be light yellow, thick and about triple in size.
I’m so sorry that it didn’t come out right, I feel so bad for not specifying the whisk attachment.
Winnie says
I love tradition cakes, there is something very special in them, and I need(!) to try this recipe.
I also have Russian-roots …..
Pinned
lyuba says
That’s great, Winnie 🙂
I hope you give it a try!
Tonia says
That does sound amazing!
lyuba says
Thank you, Tonia!
Nancy P.@thebittersideofsweet says
I think this cake looks absolutely wonderful! I love being introduced to different types of foods from around the world. Thanks for sharing!
lyuba says
Thank you, Nancy!
Mikeline says
A friend just gave me a bag of tart Granny Smith apples today. I’ll be making this cake tomorrow.
lyuba says
Awesome! I hope you got a chance to make it 🙂
Cindy says
This recipe like all your others, looks fabulous. Question…the directions read to mix batter and apples together but the picture shown looks as if the apples are in the spring form pan and the batter is poured over the apples. Please clarify for me….I want to make this ASAP!!!
Thank you!
lyuba says
Hi Cindy. I’ve tried making it both ways and it is actually better to mix them together. The final result just has a better spread of apples all over the cake if you mix it together. You can give it a swirl with a rubber spatula right in the springform.
Ala says
I’m always looking for a cake light and fluffy enough to serve at home–nothing on the recipes themselves, but so many of the white cakes and coconut cakes I find just don’t have that *right* delicate touch. This looks like a cinch and totally fab, though, I can’t wait to try it!
lyuba says
Thank you, Ala! It’s definitely nice and light 🙂
Dorothy @ Crazy for Crust says
Super gorgeous!! I love this!
lyuba says
Thank you, dear 😀 !
Jan says
That looks yummy!!
janmloves.blogspot.com
lyuba says
Thank you, Jan!