Sharlotka Apple Cake
Cuisine: Russian
  • Butter or nonstick spray, for greasing pan
  • 3 large tart apples
  • 2 tablespoons lemon juice (to coat the apples)*
  • 3 large eggs
  • ½ cup sugar plus 2 tablespoons to coat apples
  • 1 teaspoon vanilla extract
  • ½ tsp. almond extract
  • ¾ cup all-purpose flour
  • ¼ tsp. ground cinnamon**
  • ¼ tsp. freshly grated nutmeg
  • pinch of salt
  • Powdered sugar, to sift over the top
  1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
  2. Peel, halve and core your apples, then chop them into medium-sized chunks or you may slice them, whichever you prefer. Toss with the lemon juice and the two tablespoons of sugar and put in the pan.
  3. In a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then sift and fold in flour with a spatula until just combined. The batter will be very thick.
  4. Pour over apples in pan, using a spoon or spatula to spread the batter & press it down so that it covers all exposed apples. The top of the batter should end up level with the top of the apples. Bake for 55 to 60 minutes or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then remove springform pan. You may leave the parchment paper on the bottom or ease it sideways out from under and place on a cake stand or plate.
  5. Dust with powdered sugar and whipped cream if desired.
*The lemon flavor really makes this so don't omit.
**Cardamom is a good substitute for cinnamon (or as an addition)
Recipe by The FrangloSaxon Cooks at