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!

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

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.

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

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

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

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.

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

Watch How to Make Apple Cake (Sharlotka):

⬇Print-Friendly Apple Cake Recipe:

Apple Cake Sharlotka (VIDEO)

4.79 from 55 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients - perfect for last minute company!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Calories: 267 kcal
Servings: 8 People

Ingredients

  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 lbs 3 med/large granny smith apples
  • 1 tsp Confectioners (powdered) sugar to dust, optional

Instructions

  1. Preheat Oven to 350˚F. Line bottom of un-greased 9" round springform pan with a circle of parchment paper
  2. 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.*
  3. Meanwhile, peel, core, quarter and slice apples into 1/4" thick pieces.
  4. 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.
  5. 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.

Recipe Notes

*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.

Nutrition Facts
Apple Cake Sharlotka (VIDEO)
Amount Per Serving
Calories 267 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 122mg 41%
Sodium 48mg 2%
Potassium 190mg 5%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 34g
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 4.7%
Calcium 4%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

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,

-Natasha

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Tetyana
    November 14, 2018

    Delicious. I love all your recipes. Reply

    • Natashas Kitchen
      November 14, 2018

      Thank you Tetyana! I’m so happy you enjoyed our recipes! Thank you for sharing that with us! Reply

  • Wanie
    November 13, 2018

    Hi! Do I really need to use 9″ springform pan with 3 inch tall pan? Can I use a normal size pan?Please help me!!! Reply

    • Natashas Kitchen
      November 13, 2018

      The springform helps release the cake from the pan and the height of it is needed. If your pan is a bit taller that should be fine. 🙂 Reply

  • Patti
    November 10, 2018

    Hi! Made your cake the other day and it was a BIG hit! Your video and recipe instructions were easy to follow. Thank you! Question-I would like to bring this to a potluck. Do you think I could make this recipe in a cupcake pan? Would I need to butter the cups or just use cupcake papers? Thanks in advance! Reply

    • Natashas Kitchen
      November 10, 2018

      Hi Patti, I haven’t tried turning this cake into cupcakes so can’t recommend the baking time. You might try this recipe for apple banana muffins that are super delicious. Reply

  • Ellie
    November 8, 2018

    If the apples are not mixed into the dry ingredients, won’t they sink? I have never used this recipe, but from my past experiences, fruit has to be coated with flour. I would coat it with a little bit of extra flour, but I’m worried it will dry the cake out. Do you have any suggestions? Reply

    • Natashas Kitchen
      November 8, 2018

      Hi Ellie! We haven’t had any trouble with that. If they are cut too thick, the weight can cause them to sink. Also, be sure to scatter some over the top which helps them to bake a little more proportionally. I hope that helps! Reply

  • Elena
    October 30, 2018

    Hi Natasha! Just came across your blog and I am thrilled! For tgis sharlotka recipe – if you were to put as little sugar as possible, how far can you go? Ie what is the minimum amount for the recipe to still work? Baking for my toddler plus I am not a fan of overly sweet desserts… most American recipes are way too sweet to my humble taste. Thank you! Reply

    • Natasha
      October 30, 2018

      Hi Elena, this is very mildly sweet as is and I haven’t tested to see what is the minimum but I would venture to guess but you could probably still make it work with 1/2 cup of sugar. Reply

  • Joni
    October 22, 2018

    I just found your blog and made the Sharlotka cake yesterday. It rose perfectly and came out exactly like pictured. Unfortunately, it gets a pass from both me and hubby. It’s a bit bland for our tastes. That’s probably just a personal thing. I can’t wait to try other recipes though! I love your site! Reply

    • Natasha
      October 22, 2018

      Hi Joni, I’m so glad you enjoy our site! This cake is classically supposed to be lightly sweet and it is significantly less sweet than most American cakes. Dusting with powdered sugar helps, but overall it is mean to be lightly sweet 🙂 Reply

  • Sarah Naz Ahmed
    October 22, 2018

    Hi How are u? I love this recipe . bu can i make it on stove top using a pan instead of oven ?
    Love from Sarah Reply

    • Natashas Kitchen
      October 22, 2018

      I haven’t tried that Sarah! I’m curious but I haven’t tried it. I would love to know how you did it if you experiment! Reply

  • Jerry H
    October 21, 2018

    Just took out of the oven and if it tastes half as good as it looks I may need CPR.
    Followed recipe exactly. I’ll post pics on FB if I can. Reply

    • Natashas Kitchen
      October 22, 2018

      I’d love to see them Jerry!! Reply

  • Susan Varlamoff
    October 20, 2018

    My cake is baking in the oven now and over flowing out of the pan. I used large eggs which I beat for 8 min. making a big amount of cake batter. I think 10 in. pan would have been better if you use large eggs. Also, eggs should be a room temperature so they will beat up well. Might want to add that. I will let you know how it tastes. My husband’s father left Russia during the revolution of 1917 so I try to make some Russian dishes. Reply

    • Natashas Kitchen
      October 20, 2018

      I hope you love it Susan! Thank you so much for your feedback! Reply

  • Vera
    October 6, 2018

    Hi , if I make this cake a day before , do I keep it in the fridge overnight or just on a counter ? Thanks Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Vera! Since this cake has moisture from the apples, it is necessary to refrigerate. Reply

  • Janet B.
    October 5, 2018

    Love your recipes! So easy to bake and family loved it Reply

    • Natashas Kitchen
      October 5, 2018

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • Elizabeth
    October 5, 2018

    Hi Natasha!
    This is very simple yet so good! I added a little bit of cinnamon and it added a nice pop of flavor. I’ve used your recipe many times and it always comes out perfectly.
    Hope to see what other recipes you come out with! Blessings to you and your family 🙂 Reply

    • Natashas Kitchen
      October 5, 2018

      Thank you for the wonderful review, Elizabeth!! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Katy
    October 5, 2018

    I did everything correctly, I just have a feeling that the apples might be too big.. I’m not giving up, I’m gonna try it again today and give it more time in the oven. Reply

    • Natashas Kitchen
      October 5, 2018

      I hope it works out better for you next time Katy!! Reply

  • Katy
    October 5, 2018

    Hi Natasha
    I’ve tried to make the apple cake, I take it out of the oven after 55 min but it was half baked even it was light brown on top! And I got it with right pan. What I did wrong?
    Katy Reply

    • Natashas Kitchen
      October 5, 2018

      It may be the oven temp, oven temperatures may be the culprit. I recommend getting an oven-safe thermometer and making sure it is actually heating up to the required temp. I would keep cooking it until it is done. Did you alter anything in the recipe? And measured everything correctly. Reply

  • Katy
    October 1, 2018

    Yeah it’s circle, I’m excited to try it asap.
    Love your recipes, thank you. Reply

    • Natashas Kitchen
      October 1, 2018

      Hi Katy! Hope you love it! Reply

  • Katy
    October 1, 2018

    Hi Natasha, can I use a pyrex pan 9.5in-24cm for this cake?
    Thanks Reply

    • Natasha
      October 1, 2018

      Hi Katy, is it a 9.5″ square? circle? I haven’t tried that but I think it should work fine. Be sure to line the bottom. The cake will stick more to the sides of a glass pan than a non-stick pan but you should be able to scrape it off the wall of the pan with a thin-edged spatula. Reply

  • Mary
    September 30, 2018

    Nutrition info does not gove serving quantity of whole cake. How many servings are in this cake? Reply

    • Natasha
      October 1, 2018

      Hi Mary, we include the serving size at the top of the print-friendly recipe card (located at the bottom of the post). In this cake, there are 8 servings and the nutrition label is per 1 serving. Reply

  • Martha
    September 28, 2018

    Natasha, I don’t know if you are aware but there is a recipe version of this on the net as well….. Different directions. You recommend greasing the pan well, you recommend 1/8 teaspoon baking powder. I just made this and put it into the oven and found the video which is different. You should take the former recipe down. Here is what I printed. It is different than your video. https://natashaskitchen.com/wprm_print/54630
    Best,

    Martha Munters Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Martha. These are two different recipes. The video recipe is an upgraded version of the original sharlotka cake. Reply

  • Barb
    September 23, 2018

    This is dessert tonight. Thanks for sharing. Reply

    • Natashas Kitchen
      September 23, 2018

      That’s so great! Reply

  • Lana
    September 7, 2018

    Hi, can I use wax instead of parchment paper?
    If not, what can I do since I do not have parchment paper and I’m starting to make this cake? Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Lana, I would not recommend wax paper since it may stick to wax paper. I have only tried it with parchment paper. Reply

  • Jill
    August 17, 2018

    Hi Natasha,

    Can I freeze this cake?

    Thanks! Reply

    • Natasha
      August 19, 2018

      Hi Jill, I honestly have not tried freezing this cake with fruit in it. It freezes really well by itself without the apples mixed in so I think it’s worth a test. Reply

      • Vicki
        September 19, 2018

        I forgot you said not sure if freezes fell. I froze half cake to use one week later. It was very good. Next time I make I might throw some cinnamon I for little flavor. But can’t stop praising cake and forwarding recipe. Reply

        • Natashas Kitchen
          September 19, 2018

          I’m so happy that worked out! Thank you for sharing this with us, Vicki! Reply

  • Virginia P. Machado
    August 3, 2018

    This cake is really delicious! I lived in Poland for almost 4 years and it was one of my favourites there. Yesterday I made your recipe and it was a disaster 🙁 Followed 100% the recipe. The eggs got fluffy. When added the sugar it became spongy. Managed to add the flour perfectly. Oven 180C. Everything was like in your video. But… It burned on the top and the middle was raw. What have I done wrong? But the part we could eat, was tasty 😉 Reply

    • Natasha
      August 4, 2018

      Hi Virgina, if it burned on top but the center was raw – did you make sure you were on a regular bake mode and not broil or convection. I haven’t had that happen so I’m not sure why else that would occur. Reply

  • Dawn
    July 22, 2018

    Hi Natasha! Cake is in the oven! However, just realized as I was cleaning up that I only whisked the flour in the bowl and completely forgot to sift it in … as I saw my sifter next to the stove! Well, I did whisk it and actually added it in 4ths tonthe batter! We’ll see how it turns out! Stay tuned!! 😉 Reply

    • Natasha
      July 22, 2018

      Hi Dawn, that should still be ok but it is best to fold the flour into the batter with a spatula so it doesn’t deflate. Whisking can cause it to deflate. I hope it still worked out awesome for you! 🙂 Reply

  • Oksana
    July 20, 2018

    Oh this cake! This one is a staple in our home. Always turns out very good. I tried different sorts of apples and all of them work. The only thing I changed is a pan size. I bake it in a square 8 inch pan. The cake rises so tall. I even thought of turning it into a layered cake with a caramel buttercream 😉 Reply

    • Natashas Kitchen
      July 21, 2018

      That’s so great! It sounds like you have a new favorite. Thank you for the wonderful review. Reply

  • Pat
    July 18, 2018

    Great recipe with easy to follow instructions! This is so delicious and without butter or oil! Thanks! Reply

    • Natashas Kitchen
      July 18, 2018

      Yes! Isn’t it so great! Thank you for the wonderful review, Pat! Reply

  • Chris
    May 28, 2018

    Your original recipe suggests a “generously buttered” 9″ springform pan. This one says “ungreased” 9″ springform pan, with a parchment circle on the bottom. I’m about to make the cake, so will probably go with “generously buttered … plus parchment circle!” Just wondering. I’ve never made a cake without buttering, well, everything! Reply

    • Natasha
      May 28, 2018

      Hi Chris, It will work both ways. We have more recently started greasing only the bottom and using a ring of parchment paper. The case rises more uniformly when the sides of the pan are not greased, but either way, the cake will work 🙂 Reply

      • Chris
        May 28, 2018

        Fabulous cake, greased sides and all. We loved it. I’m planning to make it, again, this week! I baked it for 55 mins @ 350, then added another 6 mins because it was jiggling. It was still a wee bit wet in the middle, when I cut the cake, and I’m wondering if I added too many apples. When you say “1-1/2 pounds” does that mean before peeling and coring, or after? I weighed the apple chunks after chopping them … that could have added more apple than the recipe called for. My oven runs pretty true to temperature, and the cake was nicely browned. As always, thank you so much for your gracious responses. Reply

        • Natasha
          May 29, 2018

          Hi Chris, it was before chopping the apples or coring that I had 1 1/2 pounds. It could need a little more baking time if using more apples. I’m so happy you loved the recipe! Reply

  • Arafa
    May 27, 2018

    I made this cake today, it came out perfectly, the whole family loved it. Thanks Reply

    • Natasha
      May 27, 2018

      You are very welcome Arafa and thank you for the nice review 😁 Reply

  • Talia Fernandez
    May 24, 2018

    it doesn’t require butter or olive oil? Reply

  • May 22, 2018

    I made this on the weekend, and it was delicious. So fluffy – yum! I’m going to try making the sponge minus the apples next, and have it with cream & strawberries, as it tastes just like the sponges I remember from my childhood. <3 Thank you! Reply

    • Natasha's Kitchen
      May 22, 2018

      You’re welcome Jody! I’m glad you enjoy the recipe and the childhood memories it brings back. Thanks for sharing your great review! Reply

  • Robin
    May 20, 2018

    You sent me an email addressing “Rez”. Must have the wrong address for that person.
    Also, I retried the recipe and it was a big hit! It was fantastic. Using the correct granulated sugar and smaller apple pieces made a huge difference. I will definitely keep making this! Thanks so much.
    Robin Reply

    • Natasha's Kitchen
      May 21, 2018

      That’s weird, lol. I’m glad you enjoy the recipe as well Robin! Thank YOU for sharing your great review with other readers! Reply

  • Rez
    May 20, 2018

    Hej Natasha! Love this recipe. Can’t wait to try. By the way, have you tried to make muffins or cupcakes with this recipe? Reply

    • Natasha's Kitchen
      May 20, 2018

      Hello Rez, I’m glad you love the recipe! I haven’t made it either way but I have had a reader recently report, “4th time I made this cake. Tried it as cupcakes (baking 12 mins and as a loaf for 20 mins)”. I hope that helps! Reply

  • Robin
    May 13, 2018

    Hi Natasha,
    I just loved your Strawberry Cake so I decided to try making the Apple. It did not rise very much and after reading the comments I thought it might be because I used organic sugar, not the white. I also used 5 small apples which may have been too many. The bottom of the cake looks undercooked. I haven’t tried it yet. Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Robin, if you are using a sugar that has larger granules that white/granulated sugar, than it will not blend properly with the eggs and the finished cake won’t rise properly. I do believe the type of sugar is probably the culprit. Reply

      • Robin
        May 14, 2018

        I think you are correct but I also think my apple pieces were not small enough because they were a little too hard in the cooked cake. Now I know what to do the second time around. Love your recipes. Thank you so much! Reply

        • Natasha
          natashaskitchen
          May 14, 2018

          Hi Robin, that too could weigh down the cake. I hope you are super impressed with the next round 🙂 🙂 Reply

  • Carroll
    March 15, 2018

    Have not tried the cake yet but was wondering if I could add cinnamon to the dry portion before incorporating and if so how much do you think? It sounds delicious can’t wait to try. Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Carroll, I haven’t tried that but I think it could work well. If you experiment, let me know how you liked it 🙂 Reply

  • Sylvia
    March 14, 2018

    So I’ve made this cake twice and both times it rises beautifully for the first 15 min and then falls on itself. I dont open the oven at all to check on it just turn on the light to see it. Any suggestions what Im doing wrong? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Sylvia, are you possibly using a convection oven? This is intended for a conventional oven. Also, be sure to beat the eggs and sugar for the length of time indicated in the recipe (with a high powered mixer) which will help it with the rise. Reply

  • Merry
    March 4, 2018

    I made this cake and it was delicious – BUT it overflowed my 9″springform pan a lot. What did I do wrong? Also, any leftovers need to be refrigerated (I guess I should have known that) because ours became moldy after a couple of days. Needless to say, I’m no baker…..but I keep trying! Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Merry, you are correct, since this cake has moisture from the apples, it is necessary to refrigerate. A couple of things which might help with troubleshooting the overflow – make sure to use the correct amount of apples – adding too many will increase the volume and also, make sure to use a springform pan that has 3-inch tall walls. I hope that helps!! 🙂 Reply

  • Beatrice Wytkin
    March 1, 2018

    I like to make this cake and add on for a very little spring form for my granddaughter . How much should i increase the recipe? Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      Hi Beatrice, it is difficult to say without knowing the size of your second springform. Also, what size is your large springform pan? 9″? Reply

  • Vase
    February 28, 2018

    Hello love your recipes n been using lots of them n all comes out great however this cake was dry any comment? thx Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Vase, this is a sponge cake so it normally isn’t a moist cake. The apples in the recipe add moisture but without adding a syrup on top of it, it won’t be a very moist cake and that is expected with this one 🙂 Reply

  • Katrina
    February 27, 2018

    Hi, do you think frozen blueberrys will work?
    Thank you! Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      HI Katrina, I honestly haven’t tried adding frozen fruit to this sponge cake base so I’m not sure if it would deflate or bake up properly. Usually I use this blueberry cake when I’m craving blueberries and it does work well with frozen blueberries. Reply

  • Marilyn
    February 19, 2018

    I have made Sharlotka several times and I have been successful each time with this recipe. I put only 1/2 cup of sugar as I watch my sugar intake. This is one of my favorite cakes. It is simple to make and it is delicious! Thanks Natasha! Reply

    • Natasha's Kitchen
      February 19, 2018

      You’re welcome Marilyn! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Kris
    February 18, 2018

    4th time I made this cake. Tried it as cupcakes (baking 12 mins and as a loaf for 20 mins). Just fallng in love with it each time ❤ Reply

    • Natasha's Kitchen
      February 19, 2018

      Fantastic! I’m happy to hear how much you love the recipe. Thanks for sharing your wonderful review with other readers! Reply

    • Tania
      February 19, 2018

      Great idea Kris with the cupcakes, I am going to try this tonight!!! thanks Reply

      • Kris
        February 22, 2018

        You may use canned peaches too 🙂 Reply

  • Marina Salfetnikov
    February 17, 2018

    Hi have you tried using Canadian flour over all purpose? Do you need moreflour then what recipe calls if using Canadian flour? Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      Hi Marina, when using Canadian flour, I have found that you need less Canadian flour because it has a higher gluten content. Reply

  • Marina
    February 5, 2018

    Natasha, pls help! I have made this about three times, and I have the same problem all the time — when I mix in flower, it deflates the batter, pools at the bottom and I end up mixing more and more, trying to mix in all flour…and it deflates the batter and it doesn’t rise as much. HELP! Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Marina, it is super important to add the flour in increments, sifting it in and folding with a spatula with each addition. If you use the stand mixer with any kind of attachment, it can deflate the batter. Fold just until the flour is incorporated and you no longer see streaks. It should not deflate that easily though. I’m thinking maybe you are under-mixing the batter. It should be thick and a thick ribbon will form on the top of the batter when you pull up the whisk and the ribbon should sit on top of the batter for a few seconds before disappearing. If using an electric hand mixer to beat the eggs and sugar, be sure to add 3 minutes on high speed to the mixing time and you do need a high powered electric hand mixer to beat it well since the cake relies on the volume of eggs and sugar to rise and keep it’s form. Reply

      • Marina
        February 6, 2018

        I do not use mixer for the flour introduction, always by hand… same problem… so maybe underbeating the batter? but I use high potency mixer, kitchen aid artisan…? Reply

        • Natasha
          natashaskitchen
          February 6, 2018

          Hi Marina, a few more tips – use granulated sugar (not raw sugar which has larger granules and does not incorporate as easilly into the egg mixture), make sure eggs are at room temperature or it will need to be beaten even longer, use a very clean mixing bowl and whisk attachement, free of oil, beat on the highest speed and with this cake, you can’t really overbeat it but you can underbeat so always beat the recommended time and do not turn the mixer off early. I hope that helps! Reply

    • Tania
      February 5, 2018

      Hi Marina, I have just made this lovely cake, and I used wholemeal flour which is denser than plain white flour. I found that you really need to beat the eggs really well for at least 10 min, I used a hand mixer so beated the eggs for about 12min before you fold in the flour. It was very thick and creamy. Hope this helps. Reply

      • Marina
        February 6, 2018

        I suspect it’s the eggs, even though I time the beating… but I will try beating for longer Reply

  • Tania
    February 3, 2018

    I just made this cake with 1/2 cup sugar and used wholemeal flour. It worked really well!! The cake was a little dry as I might have left it in the oven a little too long or maybe the wholemeal made the difference?? Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Tania, It’s great to know it works! I’m not sure if it was the wholemeal or baking time since I haven’t tested with that type of flour. I’m so glad you liked it! Reply

  • Natalya
    February 2, 2018

    I haven’t tried this recipe yet. However, is it possible to use Gala apples instead of Granny Smith apples? Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Natalya, Gala apples will work or any other crisp, tart apples will work. I hope you’ll love the recipe 😀 Reply

  • Judy
    February 2, 2018

    Hi, Do you have any tips for high altitude baking with this cake? Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Judy, I honestly don’t have any experience with high altitude baking. I’m sorry I can’t be more helpful with that.
      Maybe someone else has tried this successfully at high altitudes?? If so, please share your experience and tips with us!. Thanks in advance! Reply

  • Shergyn Martinez Vitacolonna
    January 13, 2018

    This looks really good! I’ll definitely make it! Thx Reply

    • Natasha's Kitchen
      January 13, 2018

      You’re welcome! Please let me know what you think of the recipe. Reply

  • ROZA
    January 6, 2018

    I made this last week and it was surprisingly spongy and really good. My only problem was the batter didn’t completely bake at the very top/center even after 55 minutes and it immediately sank a bit after being taken out of the oven. what went wrong? Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Roza, a little bit of caving in the center is pretty normal as in the photos. Are you using the same type of pan and baking in the center of the oven on the regular bake mode (not convection)? Also, make sure not to open the oven door while baking to check on it – the heat loss can cause it to fall. I hope that helps! Reply

  • Sandra Reid
    January 3, 2018

    Hi. I don’t have a 9 inch springform pan. Can I use a 10 inch springform pan? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Sandra, that should still work but it will probably bake a little faster since it will be a shorter and wider cake. Reply

  • Abby W
    December 31, 2017

    Hi Natasha, I just made this cake and I am a bit confused. It’s beautiful and baked perfectly. I tasted it a few minutes ago (it was mostly cooled but not to room temp yet) and it has very little taste or flavor at all. I went back and looked at the recipe and Im sure I added all the proper amounts of ingredients. Does this need to be cold? Does it taste better the second day? At this point it mainly tastes like a very bland egg flavored angel food cake with very little sugar. I wanna believe in it, because I see all these great reviews. What am I missing? Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Abby, this is traditionally supposed to be a lightly sweet cake. You can dust a little heavier with powdered sugar if you prefer a sweeter cake. Don’t skip that part – I think it finishes off the cake really well. This cake is best the same day it is made but leftovers the next day are still nice. Reply

  • Gary
    December 31, 2017

    Can this be baked in a Bundt Cake Pan ?

    Happy New Year to you and your family.

    Thank you. Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Gary, I haven’t tried it in a bundt pan, but one of my readers, Alla, wrote in with the following: “I made this cake yesterday and it came out great! Thank you so much for the recipe. As per one of commenters suggestion, i used bundt pan, it works really well.” Happy and blessed New Year to you also Gary! Reply

  • Rowena
    December 18, 2017

    I run out of all purpose flour. Can I use cake flour or combination of bread flour with cake flour? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Rowena, I haven’t tried that substitution so it is difficult to guess what combination of the two might work and how it would affect the texture. I think it would be best as a combination since cake flour will probably be to fine a crumb to support the apples. Reply

  • Kate Pigula
    December 16, 2017

    Natasha,Is there a recipe for gluten free apple cake?thank You. Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      Hi Kate, I haven’t tried making this particular cake with gluten free flour but several of my readers reported using my sponge cake (the same base as this apple cake) using gluten free flour with great results. Reply

  • Angela
    December 14, 2017

    Natasha:

    I saw your recipe yesterday on FB. I just baked the cake. It came out light but I would like more apples in it. I weighed the apples and I am wondering if I can put an extra apple. I did not add tart apples and I could taste the sweetness of the sugar. Is this because I did not use tart apples? Can I decrease the sugar by about two heaping tablespoons? Please let me know. The apples that I folded in sunk to the bottom of the pan.

    Thanks. Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Hi Angela, the sugar helps the cake to form properly so it’s best to use a tart apple if you want to cut the sweetness of the cake. I think you could get away with using 3/4 cup of sugar but I wouldn’t cut it any more than that. For best results use 1 cup sugar and tart apples 🙂 Reply

      • Angela
        December 17, 2017

        Thanks Natasha. I will use Granny apples next time or a mix. I found the sweetness went away on the second day and the cake was more moist and nicer tasting. I cannot say it is not a nice cake but I guess I expected it to taste like an American apple cake. I will try it again. I am a sure someone from the country where they make it would be used to the taste. Reply

    • Eva S.
      August 3, 2018

      We have an apple tree and I struggle each year to find a good recipe to use up all our fruit – I’m not big on pie and I was tired of applesauce. I have made this cake 3 times in a month loading it up with LOTS of apples so you can (and should) add more apples. I did not bother counting but it amounted to 4 cups of cut apples the first time and close to 6 cups after that. I can say that everyone loves it including me! This is my favorite recipe to use up apples now. It’s super easy, not overly sweet and non-fat! The apples keep it moist and I think this is the healthiest cake recipe I have so of course I have to serve it with a dollop of whipped cream! Reply

      • Natashas Kitchen
        August 3, 2018

        Thank you so so much for sharing this with all of us Eva! I’m so happy you found our blog and this recipe! Reply

  • Mary
    December 14, 2017

    Hi Natasha, your cake sounded wonderful. I made it, it smell delicious baking it was beautiful it looked exactly like yours in the video but when I cut it the center was under baked. I used a 9in springform pan, baked it for the 55 minutes. can you tell me what may have gone wrong? can I do anything to salvage the center, can I put it in a casserole and bake it? Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hmm I wonder does your oven tend to run on the cool side? I know not all ovens are created equal – have you experienced similar results with other cakes and baked goods? Also, did you make site to put the cake into a fully preheated oven without opening the door too often which would cause heat loss? Also, did you add the same amount of apples and not more? I think it would be OK to put it back and bake an extra 10 -15 minutes in a preheated oven. I hope that helps with troubleshooting!  Reply

      • Mary
        December 15, 2017

        Hi Natasha! Of your checklist, the only thing I did differently was I used 4 apples instead of 3, and I guess they were very juicy. I did put the cake back in the oven for 20 minutes, even though I had already taken a slice out of, and it did bake more and it’s delicious! Thank you so much for your help and your delicious recipe, Merry Christmas! Reply

        • Natasha
          natashaskitchen
          December 15, 2017

          Oh I’m so glad to hear that! I hope you have a wonderful Christmas also!! Reply

  • Lana
    December 11, 2017

    The apples didn’t bake on the bottom of the cake especially in the center and I followed the recipe. Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Lana, did you bake in the center of the oven in the correct sized springform pan? Reply

      • Lana
        December 12, 2017

        Yes. Reply

  • Tania
    December 2, 2017

    HI Natasha, can i reduce the sugar to 1/2 cup please? Will this effect the cake rising? Thanks Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Tania, I have never tried reducing it that much so I’m not sure if it will rice properly. Reply

    • Anna
      December 11, 2017

      I would say you can! I bake this cake with GOST recipe and it wirks great:
      4 eggs, 120g flour, 120g sugar, 180°C 20 min.
      The process is the same as Natasha’s 🙂 Reply

      • Tania
        December 11, 2017

        Thank you Anna, I will give it a go 🙂 Reply

        • Anna
          December 18, 2017

          You’re welcome!
          I forgot to mention – 20-25 min for plain biscuit, but with apples 45-60 min. Depends on the oven. Reply

  • Ali
    December 2, 2017

    Hi Natasha, I have a lot of apples, so can I put more than 5 apples in this recipe? Or will it make the cake really soggy? Reply

    • Natasha
      natashaskitchen
      December 2, 2017

      Hi Ali, it will make the cake a little more dense and the apples may be more likely to settle towards the bottom due to their weight. Reply

  • Melinda Day
    December 1, 2017

    This is the best apple cake. I know it is not a cake. I’ve made it twice for the office and it doesn’t last an hour. I add 6 apples and it is delicious. You really do need to beat 10 minutes your eggs. I enjoy your recipes & glad I follow you. Great Video. Reply

    • Natasha's Kitchen
      December 1, 2017

      I’m glad to hear the recipe is such a success! Thanks for following and sharing your fantastic review Melinda! Reply

  • Rose Suits
    November 28, 2017

    Can I use a 7″ Springfield pan? What adjustments to ingredients or cooking time? Thanks Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Rose, I haven’t tried this in a 7″ springform but I think it would overhwelm the pan since a 9″ is ideal for this cake. I would suggest a 9″ springform unless you modify the ingredients, to 2/3 of the recipe, i.e. 4 eggs, 2/3 cup sugar, about 3/4 cup flour, etc. Reply

  • Annabelle
    November 24, 2017

    My cake didnt rise? will it still be good? Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Annabelle, It’s difficult to say without seeing it. I am always happy to help troubleshoot but I have found that the step that is most crucial to having the cake rise properly is beating the eggs and sugar long enough since the cake relies on the volume of eggs and sugar for leavening. I hope that helps! Reply

  • November 23, 2017

    When can I add lemon zest? And, may I bake in a gas oven at 325* with convection? Or just forgo the convection and bake straight at 350? Thanks, Lydia Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi Lydia, I haven’t tried this with zest but I think it could work to fold it in with the apples at the very end. I have only ever baked in a conventional oven when making sponge cakes. I have heard some negative reports from folks who baked in a convection oven with sponge cakes. Reply

      • November 24, 2017

        Thanks Natasha, If I give it a whirl, I will let you know how it comes out, ok? It is so tempting for me to try as I really have never baked a cake without any fat in it…my mom’s old Szarlotka recipe is loaded with butter….I’m Polish:-) Reply

        • Natasha's Kitchen
          November 24, 2017

          You’re welcome! Please do let me know what you think. Reply

  • Deneesia Coleman
    November 22, 2017

    Do you need to add wax paper to the bottom of the pan Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Deneesia, yes, you will need a circle of parchment paper on the bottom. I would not recommend wax paper since it may stick to wax paper. Reply

  • Sophia
    November 21, 2017

    Hi Natsha – I have tried several of your recipes and loved them! I want to try this cake. I have never used a springform pan, I tested my new 9″
    pan (Wilton) with water and the water leaked out! Will the batter leak out? Do you have any tips? Thank you so much! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Sophia, it isn’t a water tight seal on springforms so water would leak out but the batter will not, just make sure the clip is closed completely. I hope you love the cake! Reply

  • Vikki
    November 21, 2017

    Hi Natasha

    Just came across this recipe and can’t wait to make it tomorrow to bring it to a friend’s house. On the video you said oven should be 350 but another recipe that you have for the same thing says 340. Not sure if it matters that much. You have so many recipes that I can’t wait to try. Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Vikki, This is the updated version of the cake and we had better results with the modifications in this recipe (350˚F) so I recommend following the instructions on this one. Either one works, but we liked this one better. Reply

  • Brandy
    November 20, 2017

    Hi Natasha,
    Thank you for all your wonderful recipes. Your website has allowed me to learn how to cook so many wonderful dishes.
    I’m baking this cake for Thanksgiving and am curious about cook time in my oven. It’s a gas oven and does convection bake or regular bake. Does this turn out best on regular bake versus convection so the fan isn’t being used? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Brandy, I cook this in a conventional oven on the regular bake mode. This cake is best using the regular bake mode and NOT the convection setting. Reply

  • sharyn
    November 18, 2017

    can this cake be made a day ahead thank you Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Sharyn, It is still good the next day although I think it’s best the same day it is made. Be sure to keep it in a cool, dry place that s low humidity and away from outdoor draft. I loosely cover and keep it on the counter overnight. Reply

      • sharyn
        November 20, 2017

        Hi thank you so much for your reply Reply

        • Natasha's Kitchen
          November 20, 2017

          You’re welcome Sharyn! Reply

  • Rosalie Jensen
    November 17, 2017

    I added 2 teaspoons of cinnamon as well. Reply

    • Natasha's Kitchen
      November 18, 2017

      Thanks for sharing your tip with other readers Rosalie! Reply

  • Rosalie Jensen
    November 17, 2017

    Hello Natasha! I tried your recipe for Apple Sharlotka (Russian Apple Cake) tonight. I had never baked an egg based cake before. I have not been cooking much for a few years. My friend and I are travelling the USA in our motorhome for the second year. I prefer to stay away from Gluten foods which is hard to do as I love sweets. So I substituted Gluten free flour in this recipe and also cooked in a Toaster convection oven. I used the hand held mixer whisk attachment and followed all your directions. I even worked my flour through a sieve since I did not have my sifter. It baked perfectly with three Granny Smith’s and one Jonagold apple. I did not have powdered sugar but it is great with out it, It is just the right sweetness. Thank You. I will leave photos on Facebook when I find you there. Reply

    • Natasha's Kitchen
      November 18, 2017

      Hello Rosalie! My pleasure, I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Maria
    November 17, 2017

    Hi Natasha, I have followed many of your recipes and have never been dissapointed so far!
    This Apple Cake Sharlotka is so easy to put together and so surpisingly fluffy and fruity… just dreamy!
    Thank you so much for all your wonderful work and God bless you and your beautiful family! Reply

    • Natasha's Kitchen
      November 17, 2017

      You’re welcome Maria! I’m glad to hear how much you are enjoying the recipes! Thanks for following and sharing your excellent review! Reply

  • GIA HUTT
    November 17, 2017

    Hi!
    Can I add a box of vanilla pudding so it’s not so dry? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Gia, this is a traditional sponge cake and should be light and airy. I have never seen a traditional sponge cake use vanilla pudding and I suspect it would deflate the batter, but again, I haven’t tested that. Reply

  • Natalie
    November 15, 2017

    I have made this 3 times now and it’s so easy and tasty and always dissapears quick. My husband loves it the most (I can tell because he eats most of it – ha!) Thank you! Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      I’m so happy to hear that! Thank you for the awesome review 🙂 Reply

  • J
    November 15, 2017

    Was so excited about tasting after I baked… but disappointed. It was so dry… not moist. What happened? Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi J, did you bake in the same size pan in a conventional oven (not convection) for the time instructed? If it is dry, it is usually due to over-baking. Reply

  • November 14, 2017

    Can you bake this in a jelly rolll pan Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Linda, I have made a similar cake base in a jelly roll pan (18×13 pan) but the bake time is so short for a jelly roll pan versus in the cake. I’m wondering if it’s enough time to get the apples baked. They will probably be fairly crisp with a shortened baking time. If you experiment, let me know 🙂 Reply

  • Andra
    November 11, 2017

    The cake turned out really tasty but all the apples sunk to the bottom. Did I do something wrong? Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Hi Andra, you might try slicing them a little thinner – if they are cut too thick, the weight can cause them to sink. Also, be sure to scatter some over the top which helps them to bake a little more proportionally. I hope that helps! Reply

  • cathy
    November 11, 2017

    Loved this recipe…similar to what my mom used to make. A keeper. Reply

    • Natasha's Kitchen
      November 11, 2017

      It’s super popular for good reason! 🙂 Reply

  • Lyudmila Prokhorova
    November 11, 2017

    I have just put it in the oven and it already looks good. The batter was sooo airy!!! Can’t wait to taste. Thank you. I loved Sharlotka when I was a kid and couldn’t find any good recipes.
    Do you know what else I can use this batter for? Reply

  • Nicki
    November 10, 2017

    My 3 year old grandie and I have just put this in the oven. Is the recipe for a fan based oven or not? Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Nicki, it is meant for a conventional oven and not a convection oven. Reply

  • Alena
    November 9, 2017

    I’m so excited!! I made this tonight, and it came out awesome!!! Tall, Fluffy and Yummy. I’ve made sharlotka before, but it would come out dense and soggy inside. I’ve about given up on it. lol. I think that maybe before I wasn’t beating the eggs and sugar long enough, I don’t know. Anyway, thank you. Everyone loved it. Reply

    • Natasha's Kitchen
      November 9, 2017

      You’re welcome Alena! I’m glad to hear the recipe is a hit!! Thanks for sharing your great review! Reply

  • Pam dott
    November 9, 2017

    Is it self raising or plain flour please Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Pam, this is plain, all-purpose flour. If it helps with future recipes, I will always state if I use self raising in a recipe. 🙂 Reply

  • Toot
    November 8, 2017

    Will this be good for making 2days ahead of the meal or is best made the day it is served? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Sharlotka is best on the day it served. Reply

  • November 7, 2017

    merci pour cette fabuleuse recette….il est excellent, comme un nuage Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      I’m so glad you enjoyed it! 🙂 Reply

  • Kathleen Seredensky
    November 6, 2017

    Hello Natasha:

    Just baked this cake. It is cooling now

    can’t wait to try it. I just love your

    recipes, they are wonderful. Autumn Chopped Chicken Salad is next on my
    list.
    Take care and God Bless.

    Kathleen A. SeredenskyL Reply

    • Natasha's Kitchen
      November 7, 2017

      Hello Kathleen! I’m glad to hear you’re enjoying the recipes! Please do let me know what you think of the recipe! Reply

  • Melinda Day
    November 6, 2017

    I made for a birthday at work last night. It was a hit. I will be making this cake a lot.I didn’t even get a piece.
    I had apples on hand so this was a win win for me. Reply

    • Natasha's Kitchen
      November 7, 2017

      Lol, I’m happy to hear everyone enjoys the recipe! Thanks for sharing your wonderful review Melinda! Reply

    • Natalie
      November 15, 2017

      The same thing happens when I make it! It disappears so fast, I have to guard a slice! 😉 Reply

  • Zina
    November 6, 2017

    Hi Natasha, i would like to try this recipe but as cupcakes. Any ideas if it’ll work and what would be a good time for baking? thanks Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Zina, I haven’t tried turning this cake into cupcakes so can’t recommend the baking time. You might try this recipe for apple banana muffins that are super delicious. Reply

  • marina
    November 6, 2017

    Natasha, I baked so many cakes with your inspiration and from your website, so thank you! One thing I seem to get wrong all the time that is consistent with all the cakes is that I believe I over-beat the batter when adding flour. I keep mixing and mixing because I keep finding pockets of flour in the batter. By the end I can tell the batter is deflated. Any suggestions? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Marine, it helps to add the flour in increments using a sifter and folding between each addition – there seem to be much less pockets of flour hiding in the batter. Also be sure you are mixing the eggs and sugar at high speed with a high powered mixer and a stand mixer is more effective at whipping than a hand mixer so if you use an electric hand mixer, add 2-3 minutes to the mixing time. Adequately whipping the eggs and sugar makes it much less likely to deflate the batter with a few extra strokes of the spatula when folding the flour. Reply

  • Tania
    November 5, 2017

    This is a classic. I remember eating it as a child when the apples in our apple garden were all ripe. Made it tonight and it was so easy that I will need teach my girls to bake it themselves. Thank you for reminding the recipe! Reply

    • Natasha's Kitchen
      November 6, 2017

      My pleasure Tania! I’m glad to hear how much you enjoy the recipe! Thank you for sharing your great review! Reply

  • November 5, 2017

    Hi Natasha, I have to eat gluten free, can flour substitutes be used? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Jerri, I haven’t tried it in this particular cake, but several readers have shared with me that they had good results using gluten free flour in our basic sponge cake (the exact same base as in this cake), so I do think it’s worth a try! 🙂 Reply

  • Nina
    November 5, 2017

    Natasha,
    Absolutely Delicious cake!!! I had red delicious apples worked excellent!
    Can I add an extra 1/4 cup of sugar to the recipe? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Nina, I think it will still work great with an extra 1/4 cup of sugar if you prefer a sweeter cake. I’m so glad you enjoyed it with red delicious! 🙂 Reply

  • November 5, 2017

    My grandmother (Nanny) on my mothers side, came from some vague area in Eastern Europe, and she made this very same cake every fall.

    My mom has great many of Nanny’s recipes, but sadly not that one. I have gone through a multitude of cookbooks, but to no avail. (I did find the cookie I had at a mall years ago)

    I follow foodffs Tumblr and I’m sure my heart skipped a couple of beats when that very cake was right there on my screen.

    I’ll be making it within the week.

    Thank you for sharing it. Reply

    • Natasha's Kitchen
      November 6, 2017

      My pleasure Bill! I’m so glad you found the recipe! Please let me know what you think! 🙂 Reply

  • Stu Borken
    November 5, 2017

    I have been making it for years for the Jewish Holiday of Rosh Hashanah, the New Year celebration where apples and sweet honey are the center. This apple cake has been wonderful to serve. You do such a wonderful presentation of how to make the cake and what it should look like. Reply

    • Natasha's Kitchen
      November 6, 2017

      Thank you so much Stu! I’m glad you enjoy the recipe! 🙂 Reply

  • Nancy Toupin
    November 5, 2017

    This looks so good! And it is beautiful! I want to give this a try tonight! Reply

    • Natasha's Kitchen
      November 6, 2017

      It tastes as good as it looks! Please let me know what you think Nancy! Reply

  • Natalie
    November 4, 2017

    I all can say is MMMM!! This was so easy and it disappeared really fast! Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Oh I’m so happy to hear that!! 🙂 Reply

  • Megan
    November 4, 2017

    I made this cake tonight, and the flavor was excellent, but it is very hard to tell when the cake is done. We had a golden brown top, and a toothpick came out completely clean, but the center of the cake was very underbaked. This would be a perfect recipe if there were a better way to tell when the cake is done. Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Megan, did you bake the full time or remove it early? Reply

  • Lena Braaten
    November 4, 2017

    Natasha,

    The recipe looks really good. I just realized that my pan is 10″ in stead of 9″. Do you know how to adjust the batter to a bigger pan? Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Lena, I would still bake in the same pan. The bake time might be a little shorter and the cake won’t rise quite as tall, but it would be difficult to try to increase the recipe by 10%. Reply

      • The Braatens
        November 5, 2017

        Thank you. Reply

        • Natasha's Kitchen
          November 6, 2017

          You’re welcome! 🙂 Reply

  • Vicki
    November 4, 2017

    If you don’t have Granny Smith apples can you other apples? Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Vicki, any firm and crisp, sweet-tart apple will work well in this recipe 🙂 Reply

  • Suzanne
    November 4, 2017

    The ingredients list calls for Vanilla Extract, but there is no mention of it in the instructions. I added the vanilla at the end. It’s in the oven now so fingers crossed! Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Suzanne, I can’t believe I missed that! Good thing it was in the video recipe! I went ahead and updated the written recipe. Thank you so much for asking! Reply

  • Bettyanne
    November 4, 2017

    Is it okay to use less sugar? Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      It’s perfectly ok to remove the powdered sugar but with the granulated sugar, it is important to use some for the eggs to whip properly – 3/4 cup would still work well. Maybe 1/2 cup – but that may be pushing the limits. Reply

  • Carol
    November 4, 2017

    Can you add some apple pie spice? Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Carol, I haven’t tried that but if I were to experiment, I would probably whisk it in with the flour and baking powder. Reply

  • November 4, 2017

    So simple and delicate. Will do and let you know if succeeded. Thank you for sharing ! Reply

    • Natasha's Kitchen
      November 4, 2017

      My pleasure! I hope you love it! Reply

  • Miriam Gutierrez
    November 4, 2017

    May we substitute apple type? Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Miriam, yes, any firm and crisp, sweet-tart apple will work well 🙂 Reply

  • Lisa
    November 4, 2017

    Hi Natasha!
    The cake looks so good 🙂 does a regular hand mixer work instead of a stand mixer? ( i don’t have one, just wondering if i would get that consistency another way)
    Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Lisa, you can still make that work with a high powered electric hand mixer. Please see pro tip at the bottom of the print-friendly recipe for a tip on that 🙂 Reply

  • November 3, 2017

    Yammy!
    Thanks Natasha for sharing this quick recipe. I always love to eat cakes and when it will come with fruit there is nothing to say just eat. Definitely, I will try this quick simple recipe and I will share the experience with you. Reply

    • Natasha's Kitchen
      November 3, 2017

      My pleasure Janet! I hope you love the recipe! Please let me know what you think! Reply

    • Olga Hay
      July 12, 2018

      Hi Natasha! I’m going to bake Sharlotka today, though i’m having my girlfriends tomorrow. I suppose I’ll keep in a cake stand with the lid? Reply

      • Natashas Kitchen
        July 12, 2018

        I don’t see why not, Olga! Reply

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