Description
Sharlotka is a traditional Russian apple cake. I like to make it in a deep pie dish and serve it with a brown sugar glaze in a fashion similar to a pineapple upside-down cake. However, the recipe may also be used (minus the glaze) to make a single loaf, mini loaves, or cupcakes. Traditionally, it is baked in a cast iron skillet.
Ingredients
- 2 Granny Smith apples – peeled, cored, and chopped
- 5 eggs
- 1 cup white sugar
- 1 cup all-purpose flour
- ¼ cup sour cream (Optional)
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized
- deep
- glass pie dish and spread apples inside.
- Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color
- 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
- Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting
- add flour
- sour cream
- salt
- baking powder
- and vanilla extract. Mix until just incorporated. Batter should be thick
- fluffy
- and airy. Do not overmix
- as it will deflate the batter. Pour batter over apples in the pie dish.
- Bake in the preheated oven until the top turns golden brown and a knife comes out clean
- about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8