Apple Cake Sharlotka (VIDEO)
Meet your new favorite Easy Apple Cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients. It is perfect for last minute company!
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What is a Sharlotka? Sharlotka is a classic Russian apple sponge cake that has been made for centuries. It is simple but beautiful when served. It has some serious rustic charm with bites of apple crowning the top.
This cake satisfies the craving for something sweet, but not too sweet. You will enjoy every bite!
P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.
If you enjoyed our original Sharlotka cake, you will LOVE this one! The first one was GOOD but this one is crazy good! We upgraded it with even more sweet-tart apples and this one rises even taller. Watch the easy video tutorial below with step by step instructions on making this apple cake.
Ingredients for Apple Cake (Sharlotka):
The ingredients for this apple cake are so simple!! The base of the recipe is eggs, sugar, flour and baking powder with a splash of vanilla extract. You probably allready have everything you need to make this apple cake! Be sure flour is measured correctly!
What you will need:
9″ Springform pan with 3-inch tall walls a ring of parchment paper to line the pan
Apple Substitutions in Baking:
For baking, we prefer granny smith apples but any firm and crisp, sweet-tart apple will work well.
Pro Tip: As with any egg-based cake, it is ultra important to be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 minutes to the beating time in step 2. Also, keep this cake away from outdoor draft, which can cause it to smell eggy.
Watch How to Make Apple Cake (Sharlotka):
Our Best Apple Recipes
- Classic Apple Pie – with the best filling
- Baked Apples – make your house smell amazing
- Pull-Apart Apple Bread – so soft and moist
- Apple Coffee Cake – a.k.a. “Apple Dapple Cake”
Apple Cake Sharlotka (VIDEO)
Preheat Oven to 350˚F. Line bottom of un-greased 9" round springform pan with a circle of parchment paper
Add 6 eggs to the bowl of a stand mixer fitted with whisk attachment, and beat on high speed for 1 minute until foamy. With the mixer on, gradually add 1 cup sugar and beating on high for 8 to 10 minutes or until thick and fluffy ribbon forms.*
Meanwhile, peel, core, quarter and slice apples into 1/4" thick pieces.
In a medium bowl, whisk together 1 1/3 cups flour with 1/2 tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from bottom of bowl to ensure pockets of flour aren't missed. Stop mixing when you no longer see streaks of flour (don't over-mix). Quickly fold in 1 tsp vanilla extract just until incorporated.
Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. Top will be golden brown. Remove from oven and let rest in pan 15 min. Slide a thin spatula or knife around edges of pan to loosen and transfer cake to a cake platter to cool. Once at room temperature, sprinkle top with powdered sugar and serve.
*When you pull up on the whisk, the ribbon of batter should sit for a few seconds on the surface before incorporating back into the batter.
Pro Tip: As with any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Keep cake away from outdoor draft to prevent an "eggy" aroma.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This is one of those recipes you’ll make over and over. I hope it because a favorite go-to cake for you as well!
Thank you for trying our recipes and sharing them with the people you love. I’m so thankful for you :). YOU are the reason why I love this job of mine so very much!
Loads of love,