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
Scale
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.
