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If you love the warm, cozy flavors of a classic fruit dessert, you’re going to adore this Apple Cake Sharlotka Recipe. This traditional Russian apple cake is a beautiful marriage of light, fluffy cake and tender, tart apple slices that create a comforting, naturally sweet treat. It’s surprisingly simple to make yet full of delightful textures and fresh flavors that bring a slice of home-baked magic straight to your kitchen. Once you try this Apple Cake Sharlotka Recipe, it just might become your new go-to for family gatherings, afternoon tea, or whenever you crave a slice of homemade happiness.
Ingredients You’ll Need
The ingredients for this Apple Cake Sharlotka Recipe are straightforward and pantry-friendly, but each one plays a vital role in creating the cake’s perfect balance of fluff, sweetness, and moisture. From the eggs that provide structure to the tart apples that add fresh zing, you’ll see how simplicity can turn into something truly special.
- 6 large eggs (room temperature): The backbone of the batter, these help the cake rise and give it a light, airy texture.
- 1 cup granulated sugar: Sweetens the cake while also helping to whip the eggs into a fluffy, stable foam.
- 1 1/3 cups all-purpose flour: Measured carefully to ensure the perfect cake crumb and structure without heaviness.
- 1/2 tsp baking powder: Just enough leavening to give the cake a gentle lift and softness.
- 1 tsp vanilla extract: Adds a warm, fragrant note that complements the apples beautifully.
- 1 1/2 lbs (3 medium/large) Granny Smith apples: Known for their tartness and firm texture, they keep the cake moist and bright.
- 1 tsp confectioners (powdered) sugar (optional): A light dusting for an elegant, sweet finish on top of the cake.
How to Make Apple Cake Sharlotka Recipe
Step 1: Prepare Your Oven and Pan
The first step is all about setting the stage for baking success. Preheat your oven to 350 degrees Fahrenheit and line the bottom of an ungreased 9-inch springform pan with a ring of parchment paper. Using parchment here helps prevent sticking without needing grease, so the cake will come out with pristine edges and a perfect shape.
Step 2: Whisk Eggs and Sugar to Perfection
Put your 6 large room-temperature eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 1 minute until foamy, then slowly add the granulated sugar while continuing to whisk. Keep beating on high for 8 to 10 minutes until the mixture thickens and you see a fluffy ribbon forming when you lift the whisk. This is where your cake gets its incredible lightness, so don’t rush this step!
Step 3: Prepare Your Apples
While your eggs are whipping up, it’s time to peel, core, quarter, and then slice the apples into thin 1/4-inch pieces. The tart Granny Smith apples provide the perfect counterbalance to the sweet, fluffy batter, and slicing them evenly ensures every bite has that juicy apple goodness.
Step 4: Combine Dry Ingredients and Fold Gently
In a medium bowl, whisk together the flour and baking powder, then sift the mixture into the egg batter in three parts. Gently fold each addition into the mixture with a spatula, scraping the bottom thoroughly to avoid any flour pockets. Be careful not to overmix; stop folding as soon as you no longer see flour streaks. Finally, fold in the vanilla extract just until incorporated to keep the batter light and aromatic.
Step 5: Add Apples and Assemble the Cake
Fold in most of the sliced apples into the batter, reserving about one cup for the top. Pour this lovely mixture into your prepared springform pan, spreading it evenly with a spatula (no tapping the pan to keep that airy texture intact). Then scatter the reserved apple slices neatly on top. Bake at 350°F for 50 to 55 minutes until golden brown and the aroma fills your kitchen.
Step 6: Cool and Finish
Once baked, let the cake rest in the pan for 15 minutes. Then, run a thin spatula or knife around the edges to loosen it before transferring to a cake platter to cool completely. Dust with confectioners sugar just before serving, and watch those eyes light up with every sweet, tangy bite.
How to Serve Apple Cake Sharlotka Recipe
Garnishes
A simple dusting of powdered sugar enhances the rustic charm of this cake, adding a delicate sweetness and pretty finish. For an extra touch, sprinkle a bit of cinnamon or add a few fresh mint leaves to brighten the presentation.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream, which complement the tart apples and give the dessert a creamy contrast. For a cozy touch, serve alongside a warm cup of chai tea or coffee.
Creative Ways to Present
Try serving slices atop decorative plates with a drizzle of caramel sauce or a sprinkle of chopped nuts for texture contrast. You can even transform the Apple Cake Sharlotka Recipe into mini cake jars layered with yogurt or custard for a modern twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Apple Cake Sharlotka covered at room temperature for up to two days. To retain moisture, wrap it tightly with plastic wrap or store it in an airtight container. This way, every slice tastes just as fresh as the first.
Freezing
If you want to extend the life of this delightful cake, you can freeze it. Slice the cake and wrap individual pieces in plastic wrap before placing them in a freezer-safe bag or container. Frozen slices maintain their deliciousness for up to three months, ready to be thawed whenever you need a quick treat.
Reheating
To revive a slice from the fridge or freezer, warm it gently in the microwave for 15 to 30 seconds or pop it into a preheated oven at 300°F for about 10 minutes. This brings back that freshly-baked sensation and lets the apple flavors shine through once more.
FAQs
What makes the Apple Cake Sharlotka Recipe different from other apple cakes?
Sharlotka stands out for its simplicity and the fluffy, egg-based batter that envelops thin apple slices instead of thick chunks. This makes it lighter and more delicate, highlighting the natural tartness and texture of the apples in a way many traditional apple cakes don’t.
Can I use other types of apples in this recipe?
Absolutely! Granny Smith apples are recommended for their tart flavor and firm texture, but you can try other firm apples like Honeycrisp or Braeburn. Just keep in mind that sweeter apples might alter the balance of sweetness in the cake.
Do I need a stand mixer to make this cake?
While a stand mixer helps whip the eggs to the ideal fluffy consistency, you can also use a handheld electric mixer or whisk vigorously by hand. Just be prepared to put in a little more elbow grease to get that beautiful thick ribbon texture.
Is it necessary to use a springform pan?
A springform pan makes it easier to release the cake without damage, but if you don’t have one, a regular 9-inch cake pan lined with parchment and greased well will also work. Just take extra care when removing the cake.
Can I add spices like cinnamon or nutmeg to the Apple Cake Sharlotka Recipe?
Yes! Adding a half teaspoon of cinnamon or a pinch of freshly grated nutmeg to the flour mixture can add a warm, spiced note that pairs beautifully with the apples and vanilla. It’s a lovely way to customize the cake to your taste.
Final Thoughts
There’s something truly comforting and joyful about baking and sharing this Apple Cake Sharlotka Recipe. It’s a celebration of simple ingredients coming together in the most delightful way, filling your home with the scent of warm apples and vanilla. Whether it’s your first time or a new family favorite, this recipe will bring smiles and heartfelt moments around your table. I can’t wait for you to try it and fall in love too!
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Apple Cake Sharlotka Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Description
This Apple Cake Sharlotka is a classic Russian dessert featuring a light and fluffy batter studded with tart Granny Smith apples. It’s an easy-to-make cake that combines the natural sweetness and slight tartness of apples with a delicate vanilla-scented sponge, baked to golden perfection. Perfect for a cozy afternoon treat or a simple yet elegant dessert option.
Ingredients
Egg Mixture
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/3 cups all-purpose flour (measured correctly)
- 1/2 tsp baking powder
Fruits and Toppings
- 1 1/2 lbs (about 3 medium to large) Granny Smith apples
- 1 tsp confectioners (powdered) sugar (optional, for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350ËšF (175ËšC). Line the bottom of an ungreased 9-inch springform pan with a ring of parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat the Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, add the 6 eggs. Beat on high speed for 1 minute until foamy. Gradually add 1 cup of granulated sugar while continuing to beat on high speed for 8 to 10 minutes, or until the mixture becomes thick, pale, and forms a ribbon when lifted.
- Prepare the Apples: While the eggs are beating, peel, core, quarter, and slice the Granny Smith apples into approximately 1/4-inch thick slices. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/3 cups of all-purpose flour and 1/2 teaspoon baking powder. Sift this flour mixture into the whipped egg batter in three increments, gently folding with a spatula after each addition. Make sure to scrape the bottom of the bowl to incorporate all the flour. Avoid over-mixing; stop folding when the batter is uniform and no flour streaks remain. Fold in 1 teaspoon of vanilla extract just until combined.
- Incorporate Apples and Pour Batter: Fold in most of the sliced apples into the batter, reserving about 1 cup for topping. Pour the batter into the prepared springform pan and spread evenly with a spatula. Scatter the remaining apple slices evenly on top of the batter without tapping the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 55 minutes. The cake is done when the top turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to rest in the pan for 15 minutes. Run a thin spatula or knife around the edges to loosen it from the pan, then transfer the cake to a platter. Let it cool completely to room temperature. Before serving, dust the cake with powdered sugar for a delicate finishing touch.
Notes
- Use Granny Smith apples for their tartness and firm texture; other tart apple varieties can also work.
- Do not grease the pan bottom except for the parchment paper to ensure the cake rises evenly upwards, not sideways.
- Be gentle when folding the flour into the eggs to maintain the airiness of the batter, which gives the cake its signature light texture.
- Allow the cake to cool completely before dusting with powdered sugar to avoid melting the sugar.
- Can be served plain or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
