Apple Sharlotka

I am not a big fan of Apples. Still, most of my baking experiments have apples playing the core ingredient. I would like to believe that subconsciously, it is guided by the fact that apples happen to be Pari’s favorite fruit. This particular recipe caught my fancy owing to it’s extreme simplicity. Both in ingredients and in technique.

It’s rightly said, the simplest recipes are the hardest to make. Despite the simplicity, this Russian apple delight, didn’t turn out as i would have liked it. I can conveniently blame it on my under-estimation of the volume of apple chunks and the choice of a shallow baking dish.

Barring the looks (which are a repeated offender in my baking experiments) the Apple Sharlotka tasted delightful.

Apple Sharlotka:

Apple Sharlotka (edited)
Apple Sharlotka

Servings : 6 to 8

Difficulty Level : Easy


  • All Purpose Flour (Maida) – 125 g
  • Apples (medium) – 5 to 6
  • Eggs – 3
  • Sugar (granulated) – 200 g
  • Vanilla Extract – 1 tsp
  • Cinnamon (ground) – 2 tsp
  • Icing sugar (or powdered sugar) – to finish
  • Butter – to grease the pan


  • Pre-heat oven at 170 degrees centigrade.
  • Grease with butter and dust flour in a cake tin, set aside. I used an 8″ cake tin. Apples (edited)
  • Peel, halve and core the apples. Then cut them into medium sized chunks. Avoid very thin slices to let bite size chunks remain after baking.
  • Pile the apple chunks directly in the greased baking dish.Apple Chunks (edited)
  • In a mixing bowl beat the eggs and granulated sugar until a stiff mixture is formed. When ribbons form on the surface, that’s when your mix is ready.
  • Add the vanilla essence and a teaspoon of ground cinnamon.Mix it well.
  • Stir in flour gently with a spatula until it just combines well in the mix. Avoid beating it.
  • Gently pour the prepared thick mixture over the apples, taking care to cover them well.
  • Make sure the top of the batter is in line with the top of the apple chunks. Since my baking dish was shallow the batter pooled over the apples giving it a flat cake like top. Aim at having the apple chunks giving a textured finish to the top.
  • Bake for 55 to 60 minutes till the tester comes out clean. Be patient cause it takes way longer than a sponge cake to bake through.
  • Let it cool down for 10 to 15 minutes before taking it off the pan.
  • Now dust remaining cinnamon powder.

Apple Sharlotka slice (edited)

Serving Suggestion: Serve cooled or warm with icing sugar dusted on top.

For more recipes from my kitchen, visit my food corner.

12 thoughts on “Apple Sharlotka

  1. This looks so good! I don’t quite like the tartness of apples otherwise but baked is another story. Cinnamon n Apple r made for each other I think. That will be my wedding vow. I am the cinnamon to your apple. Hehe


    1. The cinnamon can be totally avoided as it is merely to mask the tartness of the apples adding to the gentleness of the sprinkled sugar.
      Besides, you can also eat it with whipped cream that will make you NOT miss the cinnamon at all 😊


    1. Hi Shreesha,
      It usually depends on the power of your microwave, so I’d recommend you to regularly check with the tester if it has baked through or not. Since it doesn’t involve rising like a usual cake ( where baking soda & baking powder are added) there is no worry of the cake sinking or losing shape by frequent testing.

      I hope this helps. Looking forward to reading how it turned out for you 🙂


      1. Well, I performed a bit of an experiment. I shouldn’t have 😥 I added baking powder and the whole thing sorta got burnt 😥 😥 I’ll try it once again.


        1. When you re-try the recipe, please keep the temperature lower by around 20 degrees than earlier & do check frequently to avoid ending up with a burnt cake.
          Good luck Sreesha 😊


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