0 from 738 votes
Apple Cake Sharlotka (VIDEO)
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 8 People
Calories: 267 kcal
Course:
Dessert
Cuisine:
Russian , Ukrainian
Ingredients
- 6 large eggs room temperature
- 1 cup granulated sugar
- 1 1/3 cups all-purpose flour *measured correctly
- 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
- Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper
- Add 6 eggs to the bowl of a stand mixer fitted with the 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 the bottom of the 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 the batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter the remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. The top will be golden brown.
- Remove from oven and rest in pan 15 min. Slide a thin spatula or knife around the edges of the pan to loosen then transfer to a cake platter to cool to room temperature. Dust with powdered sugar to serve.
Cup of Yum
Notes
- *To measure flour: fluff the flour then spoon it into a dry-ingredient measuring cup and level off the top.
- **When to stop mixing: 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. 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.
- P.S. Keep cake away from outdoor draft to prevent an "eggy" aroma.
Nutrition Information
Calories
267kcal
(13%)
Carbs
53g
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
122mg
(41%)
Sodium
48mg
(2%)
Potassium
190mg
(5%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
225IU
(5%)
Vitamin C
3.9mg
(4%)
Calcium
40mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8People
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbs | 53g | |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 48mg | 2% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.