Ingredients for Apple Sharlotka
- 6 medium tart apples (about 3 pounds)
- 4 large eggs
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups (180g) all-purpose flour
- ground cinnamon (for dusting)
- powdered sugar (for dusting)
- lightly sweetened whipped cream
- sour cream
- parchment paper
- butter (for greasing the pan)
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How to Make Apple Sharlotka
- Preheat oven to 350°F (175°C).
- Line the bottom of a 9-inch springform pan with parchment paper, leaving an overhang on the sides for easy removal.
- Butter the parchment paper and the sides of the pan.
- Peel, halve, and core about 6 medium apples (approximately 3 pounds). Chop them into medium-sized chunks.
- Pile the cut apples directly into the prepared pan.
- In a large bowl, using an electric mixer or whisk, beat 4 large eggs with ¾ cup (150g) granulated sugar until thick and pale yellow ribbons form (about 5 minutes).
- Beat in 1 teaspoon pure vanilla extract.
- Gradually stir in 1 ½ cups (180g) all-purpose flour with a spoon until just combined. The batter will be thick.
- Carefully spread the batter over the apples, pressing it down gently with a spoon or spatula to ensure it reaches the top of the apple layer.
- Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the Sharlotka cool in the pan on a wire rack for 10 minutes.
- Run a thin knife or spatula around the edges of the pan to loosen the cake.
- Carefully release the springform pan, then gently lift the cake using the parchment paper overhang and place it on a serving platter.
- Remove the parchment paper.
- Dust lightly with ground cinnamon and serve warm or at room temperature, dusted with powdered sugar.
- Serve with lightly sweetened whipped cream or sour cream.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
171g
Fat
3g
Carbs
20g
