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This apple sharlotka recipe is so quick and easy to make. The entire cake has just 5 main ingredients. The texture is perfect; soft and airy, and the cake is balanced with the perfect amount of tartness from the apples. We’ve been working on developing a sharlotka recipe for probably half a year and have tested so many different variations; some were too mushy, too dense, too many apples, not enough apples, some caved in the center.. the list goes on.

My husband, Vadim, gets the credit for this one. I about threw in the towel, but he was persistent. This apple sharlotka is brought to you by Vadim. He is my partner in this blog. He does so much behind the scenes and I’m generally the only one who sees it. He’s also a wonderful cook so we’re constantly tossing recipe ideas back and forth and we’re often in the kitchen elbow-to-elbow, working together.

We think you’ll love this cake. It is a gem for unexpected company. It also tastes great the next day so you could make it ahead of time if you needed to.

Watch How to Make Apple Cake (Sharlotka):

We updated this recipe in 2017 and added this video tutorial. Click here for the new and improved print-friendly version of the Apple Cake Recipe.

Ingredients for Apple Sharlotka:

6 large eggs, at room temp

1 cup granulated sugar

1 1/3 cups all-purpose flour *measured correctly

1/8 tsp (pinch) baking powder

1 lb (2 med/large) Granny Smith apples

Powdered sugar to dust the finished cake

What You Will Need:

9″ Springform Pan, generously buttered

How to Make Russian Sharlotka Cake:

1. Preheat Oven to 340˚F. Peel and core apples, cut into small pieces.

2. Using electric stand mixer, beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.

3. Whisk together 1 1/3 cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition.

4. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve

The cake can also be refrigerated overnight and served the next day.

Print Apple Sharlotka Recipe (Russian Apple Cake) 4.74 from 68 votes Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost to Make: $5-$7 Keyword: Apple Sharlotka, Russian Apple Cake Cuisine: Russian, Ukrainian Course: Dessert Servings: 8 slices Ingredients 6 large eggs at room temp

1 cup granulated sugar

1 1/3 cups all-purpose flour

1/8 tsp pinch baking powder

1 lb 2 med/large Granny Smith apples

Powdered sugar to dust the finished cake What You Will Need: 9 " Springform Pan generously buttered Instructions How to Make Russian Sharlotka Cake: Preheat Oven to 340˚F. Peel and core apples, cut into small dice. Beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy. Whisk together 1 1/3 cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition. Don't overmix. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve. Nutrition Disclosure

♥ FAVORITE THINGS ♥

Shown in this post: (nope, no one paid us to write this; just stuff we love):

*The lovely Fiesta Cake Plate with Server in Turquoise

*We love this for cheesecakes too; The Wilton 9-inch springform pan.

*Super versatile 7-inch Santoku Classic Ikon Knife by Wusthof

*Silicone Spatula by Le Creuset

*The Best Sifter/Strainer by OXO Good Grips

Thank you for stopping by my blog, commenting, and recommending it to your friends and family. You all are the best readers a blogger could have and I’ll have you know, I brag about you often! -Natasha