Apple Sharlotka
This oh so light and fluffy apple cake is the perfect fall dessert. Incredibly moist and perfectly spiced, this apple-loaded sharlotka pairs perfectly with a cup of warm mulled cider.
If you’re looking for an outrageously delicious, apple-packed fall dessert, this is it. Apple sharlotka (also known as Russian apple cake) is an incredibly light, moist, and airy cake loaded with apples. One of best things about this rustic sponge cake is that it contains just eight ingredients that are likely already in your kitchen.
While this cake is very easy to make, it’s important to follow the directions carefully. Let me take you through how to make a perfect apple sharlotka.
Cut the apples and toss in cinnamon and sugar
For a little added sweetness and warmth, I tossed the cut apples in some cinnamon sugar before adding them to the batter. While most sharlotka recipes call for peeling the apples, I opted to leave the peel on for a little nutrition boost. Apples supply a beneficial, naturally occurring plant chemical (phytochemical) called quercetin. Some studies suggest that this phytochemical may help reduce the risk of plaque build-up inside the arteries that can lead to heart attack or stroke. Quercetin may also play a role in cancer prevention by inhibiting the growth of cancer cells. Most of the quercetin found in apples is housed in the peel, so be sure to leave it on when making this cake.
Mix the dry ingredients
There are just three dry ingredients in the batter – flour, cinnamon, and salt. I like having these ingredients mixed and ready to go.
Use room temperature eggs and whip them well
The key to making a good sponge cake is properly whipped eggs. Since no leavening agents (baking powder or baking soda) are used, the rise of the cake depends on well beaten eggs. Be sure to start with room temperature eggs. Compared to cold eggs, room temperature eggs will whip to a higher volume giving the cake more lift and a fluffier, lighter texture. Give the eggs an initial 1 to 2 minute whip then gradually add the sugar and beat for 6 to 8 minutes. The egg and sugar mixture will thicken and turn pale yellow. Then, gently fold in the vanilla extract.
Fold in the flour mixture, carefully
Since the rising of this cake depends on the beaten eggs, be sure to gently fold in the flour mixture. Use a spatula and try not to deflate the volume you created. The same gentle folding applies to adding the cinnamon sugar coated apples.
Add the batter to the pan and bake
This cake takes about 40 to 50 minutes to bake. Let the cake cool completely before removing it from the pan. Because sponge cake is so airy and delicate, it becomes easily crushed if sliced while it’s still warm. Before serving, give this apple sharlotka a sprinkling of powdered sugar and enjoy.
To your health,
Darlene
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APPLE SHARLOTKA
Yield: 8 servings
Serving Size: 1 slice
Prep: 20 minutes
Ready: 1 hour 45 minutes (includes cooling time)
INGREDIENTS
Nonstick baking spray with flour (such as Baker’s Joy)
1 cup plus 2 tablespoons granulated sugar, divided
1 1/2 teaspoons ground cinnamon, divided
4 cups sliced apples, cut into 1/4-inch thick pieces (Gala or Granny Smith work well)
1 cup all-purpose flour
1/4 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 tablespoons powdered sugar
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray.
In a small dish, stir together 2 tablespoons granulated sugar and a 1/2 teaspoon cinnamon. Place cut apples in a large bowl, add cinnamon sugar mixture and toss to coat apples. Set apples aside while preparing cake batter.
In a medium-sized bowl, stir together flour, salt, and remaining 1 teaspoon cinnamon; set aside.
Add eggs to the bowl of a stand mixer fitted with whisk attachment. Beat eggs on high speed for 1 to 2 minutes until foamy. Reduce mixer speed to medium-high and gradually add remaining 1 cup granulated sugar. Continue mixing for 6 to 8 minutes or until the mixture has thickened and turned pale yellow. Add vanilla and gently fold into batter. In 3 increments, gently fold flour mixture into batter until just combined and no streaks of flour are visible (be careful not to over mix).
Gently add apples and any accumulated juices to batter and fold until just combined. Pour batter into prepared pan and bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean or with a few moist crumbs. Cool completely on wire rack; about 1 hour. Slide knife around the edges of pan to loosen cake and transfer to a serving plate. Dust with powdered sugar and serve.
Nutrition Information per Serving
230 Calories, 1.5 g Total fat, 0 g Saturated fat, 0 g Trans fat, 66 mg Cholesterol, 83 mg Sodium, 49 g Total carbohydrate, 2 g Dietary fiber, 35 g Total sugars, 30 g Added sugars, 4 g Protein, 0.8 mcg (4%) Vitamin D, 10 mg (0%) Calcium, 0.6 mg (4%) Iron, 70 mg (2%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
