Russian Apple Sharlotka

10 Jan

apple-sharlotkaI adapted this from a recipe printed in the Detroit Free Press, which adapted it from Food & Wine.

It’s easy to make but elegant enough to serve to company. It’s also heavy on the fruit and not too sweet.

One caveat:  plan to eat it the same day you make it, because the crust can get soggy if it sits around overnight.


4 large Granny Smith apples, peeled, cored and thinly sliced
1 Tbs. lemon juice
1 cup sugar
¾ cup plus 2 Tbs. all-purpose flour
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of salt
3 large eggs
½ tsp. almond extract
Confectioners’ sugar, for dusting


Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch springform pan.

In a large bowl, toss the apple slices with the lemon juice and 2 Tbs. of the sugar and let stand for 15 minutes.

In a small bowl, whisk the flour, cinnamon, nutmeg and salt together.

In a medium bowl with an electric mixer (or in a stand mixer), beat the eggs with the almond extract and remaining sugar at medium-high speed for 8 to 10 minutes until thick and pale; a ribbon should form when the beaters are lifted.

Place the prepared pan on a piece of foil (because the juicy apples may leak). Spread the apples evenly in the prepared pan and then pour the batter evenly over them, making sure the apples are completely covered. Let stand for 5 minutes to allow the batter to sink in a little.

Put the pan and the foil in the oven and bake for about 1 hour, until the cake is golden and crisp on top and a tester inserted in the center comes out clean.

Transfer to a rack and rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioner’s sugar by sifting about a tablespoon of sugar through a small sieve.

Ideal served warm with ice cream!

Serves 8


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