One of my favorite really easy desserts to bake is Apple Sharlotka, which is very similar to a coffeecake, with a sponge cake texture that is full of thinly sliced apples. It's quick to make and is a perfect dessert for brunch, with tea or anytime you want to treat your family.
Sharlotka brings memories of chilly but sunny autumn days in upstate New York, when we would pick apples at my parents' house. The crisp air filled my senses with the sweetness of the apples. Bees would be buzzing around the apples that had fallen to the ground. We filled up our baskets and pockets with apples of all kinds - yellow, red and green. There's nothing like taking a bite from an apple that you had just picked right off the branches a minute ago. We made Apple Sharlotka so often during the fall. As the days grew cooler, the warm cake-like apple dessert was especially satisfying with a glass of milk or some tea.
Most recipes for Sharlotka use a sponge cake batter (бисквит), using only eggs, sugar and flour, but our family has always made it just a little bit differently. With the addition of sour cream and baking soda, I like this version a lot, since it makes the cake a little bit more moist. The batter itself isn't too sweet, and in combination with the tart apples, it's the perfect union.
What is Apple Sharlotka?
Apple Sharlotka is very popular in the Russian cuisine and most households grow up making it, probably since apples were one of the most dependable fruit trees that actually were able to grow in the short Russian summers and could be stored for the long winter months.
It is a tender and fluffy cake with apples, generally raw apples, peeled and sliced and placed in the baking pan and then topped with the cake batter. Most recipes for Sharlotka use a sponge cake batter (бисквит), using only eggs, sugar and flour, but our family has always made it just a little bit differently. With the addition of sour cream and baking soda, I like this version a lot, since it makes the cake a little bit more moist. The batter itself isn't too sweet, and in combination with the tart apples, it's the perfect union. It reminds me of an Apple Coffeecake.
What Kind Of Apples Can You Use in Apple Sharlotka?
In this cake, you can use ANY apples. Some will bake up softer and others will remain more crisp. Granny Smith apples, the green apples, are a tart and firm apple variety and work really well in baking. These are the apples I use most often, but any variety of apples will work. You can even use apples that are starting to get soft and wrinkly - they will be perfect in Sharlotka.
How to Make Apple Sharlotka:
Preheat the oven to 350 degrees Fahrenheit. Use butter or oil to grease a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil. Spray the top of the parchment paper also. Set aside.
What Baking Pan Should Be Used For Apple Sharlotka?
I use a deep (3 inch tall) 10 inch round cake pan for this recipe. You can also use a 9 X 13 inch baking dish instead of a 10 inch round cake pan to bake the Apple Sharlotka. Another option is to use 2 (8 inch) round cake pans - in this cake just divide the apples and the cake batter in half, filling each of the cake pans. When using a smaller baking pan, you will need to bake them for less time.
Preparing the Apples
Peel the apples and slice them thinly. You can cut them longer, but make sure to slice them thinly, so that they bake through while that cake is baking. 
If you slice them too thick, the apples will still be crunchy in the cake. Place the sliced apples into the prepared cake pan. 
Making the Cake Batter
Whisk the eggs and sugar together until they are pale yellow and foamy, at least 5 minutes. 
Add the sour cream and vanilla extract to the batter. Lemon zest is another delicious flavor addition to the Apple Sharlotka. Lemons and apples pair really well together. The lemon zest gives a delicate citrus aroma and flavor to the cake.
Dissolve the baking soda in vinegar and add to the batter also. Mix to combine. 
Add the flour to the batter and use a spatula to gently fold it into the batter, just until the flour is incorporated. Try to keep the batter airy and avoid mixing too vigorously so that you don't deflate the batter too much. If the batter deflates, the cake will be dense, not fluffy and light. 
Pour the batter over the apples and distribute evenly over the top. 
Making Sure the Apples Integrate Evenly Into the Cake
For the best texture, use a spoon, spatula or a butter knife to lift up the apples and let the batter get into the middle of all the apples, then smooth out the top. This will help the apples intersperse evenly into the cake.
You can also place half of the apples in the bottom of the cake pan, top with half of the cake batter, then add the remaining apples and top with the remains batter.
Baking the Apple Sharlotka
Bake in a preheated 350 degree oven for 45-50 minutes, until the sharlotka is golden, or when a toothpick comes out clean from the center of the cake.
Run an offset spatula or thin knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off.
Flip it over right side up. Allow it to cool for about 15 minutes. 
Place the sharlotka onto a serving plate or cake stand. Dust with confectioner's sugar. You can also sprinkle it with a bit of cinnamon if you like.
How to Store Apple Sharlotka:
Store the Apple Sharlotka at room temperature, lightly covered.
Apple Sharlotka
One of my favorite really easy desserts to bake is Apple Sharlotka, which is very similar to a coffeecake, with a sponge cake texture that is full of thinly sliced apples. It's quick to make and is a perfect dessert for brunch, with tea or anytime you want to treat your family.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8
- Category: Dessert
Ingredients
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- ¼ cup sour cream (room temperature)
- ¾ teaspoon baking soda (dissolved in ½ teaspoon vinegar)
- 1 ½ cups all purpose flour
- 5-6 large apples ((I like Granny Smith))
- powdered sugar (to sprinkle on top, optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Use butter or oil to grease a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil. Spray the top of the parchment paper also.
- You can also use a 9 X 13 inch baking dish instead of a 10 inch round cake pan to bake the Apple Sharlotka.
- Peel the apples and slice them thinly. You can cut them longer, but make sure to slice them thinly, so that they bake through while that cake is baking. If you slice them too thick, the apples will still be crunchy in the cake. Place the sliced apples into the prepared cake pan.
- Whisk the eggs and sugar together until they are pale yellow and foamy, at least 5 minutes.
- Add the sour cream and vanilla extract to the batter. Lemon zest is another delicious flavor addition to the Apple Sharlotka. Lemons and apples pair really well together. The lemon zest gives a delicate citrus aroma and flavor to the cake.
- Dissolve the baking soda in vinegar and add to the batter also. Mix to combine.
- Add the flour to the batter and use a spatula to gently fold it into the batter, just until the flour is incorporated. Try to keep the batter airy and avoid mixing too vigorously so that you don't deflate the batter too much. If the batter deflates, the cake will be dense, not fluffy and light.
- Pour the batter over the apples and distribute evenly over the top.
- Bake in a preheated 350 degree oven for 45-50 minutes, until the sharlotka is golden, or when a toothpick comes out clean from the center of the cake.
- Run an offset spatula or thin knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off. Flip it over right side up. Allow it to cool for about 15 minutes.
- Place the Sharlotka onto a serving plate. Dust with powdered sugar. You can also sprinkle it with a bit of cinnamon if you like.
Notes
How to Store Apple Sharlotka:
Store the Apple Sharlotka at room temperature, lightly covered.
This is an updated version of the Apple Sharlotka recipe that was published originally on October 22, 2012. The recipe is the same, with updated pictures and a new video.
I’m so glad I found this recipe that uses sour cream. It’s just like the one my sister used to make. So good! The texture was perfect. I also haven’t used the soda/vinegar combination in 20 years so that was fun. Thank you so much for sharing this recipe with us!
I’m so happy to hear that you enjoyed the Apple Sharlotka and that it brought back memories of your sister’s recipe, Irina! 😊 The sour cream really does help give it that perfect texture, doesn’t it? I’m also glad you had fun with the soda/vinegar combo—it’s such a nostalgic touch! Thank you so much for your kind words, and I’m thrilled the recipe worked so well for you.
My favorite recipe for apple shatlotka. Making over and over and never fails.
I'm so glad you enjoy this recipe:).
The best recipe of the Sharlotka. We love it! Very easy to make.
Olga, thank you so much for the recipes! I’ve tried quite a few of them (different ones from your website) and all of them worked well from the first time! This sharlotka was not an exception — turned out beautifully from the first go! Easy, light and super delicious! Thank you! 🙏
I'm so glad you enjoyed the recipe, Anita. Thank you for taking the time to write.
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Made this last night and it came out delicious! Your blog has been my go to for Russian recipes for years now and everything I have made from it has turned out really good. I've also learned a lot from your non-recipe videos - they're always full of wisdom and practical advice, a lot of which I have implemented. Thank you for putting out this content into the world! 🙂
Thank you so much for the kind words, Sofya. I really appreciate it.
Hi Olga,
I am in the midst of making this and realized I did not know how much vanilla or lemon zest to add. I have looked throughout the recipe and directions and don't see an amount, yet I do see the vanilla in the pictures.
Thanks,
Lisa
Hi Lisa,
I apologize. I will make sure to add in the measurements. Vanilla extract and lemon zest are ingredients that you don't really have to measure, though. Vanilla - anywhere from 1/2 teaspoon to 1 1/2 teaspoons. Lemon zest, about 1/4 teaspoon to 1/2 teaspoon, but you can add even more if you want it to be more "lemony".
Hi,
I just made your apple pie but when I added sour cream and baking soda with vinegar the butter went down and was not fluffy at all. Is it ok?
It is normal for the batter to deflate just a bit, as long as you don't over mix it, it should still rise and be tender and fluffy.
Too many apples. Next time I’ll try less apples. Also, batter is so fragile that i ever did get it to rise and it barely covered the apples.. great flavor though.
Thanks for leaving your feedback, Laurie:). I hope you find the recipe that will be perfect for you.
Hi Olga, thank you for this lovely recipe. I love apple cakes and I had to try this one. It came out very soft and spongy, and not too sweet and I love it. It reminds me of the cakes I ate growing up in Portugal - mainly eggs and sugar, no butter or oil added, and always a lovely texture. Look forward to eating a piece with a cup of coffee. Thank you 🙂
Hi Rita.
I am so glad you enjoyed this recipe. Thank you so much for taking the time to write.
I love Sharlotka! I also have 2 boys (ages 2 & 4), and remember baking this cake with my 2 year old for his birthday. We all enjoyed it. You included some great tips on how to get little ones to help out in the kitchen in your video. <3
I'm so glad you enjoyed the video:). Cooking with children is so fun.
Just made it.....can't wait until it cools down a bit 🙂 so I can try it!
It looks delish! I used only 4 apples...and turned out great so far
Thank you so much Olga for such a great solution to use apples 🙂
Hi, do you think I could substitute Greek yogurt for the sour cream? I have everything else at home to make this except sour cream. Thanks!
I'm pretty sure the substitution would work, Lyuda. I hope you enjoy the Apple Sharlotka.