Cuisine European Eastern European Russian Sharlotka 4.3 (3) 3 Reviews 4 Photos 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. Submitted by Mike Zenk Published on June 19, 2020 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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) Directions 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. Cook's Notes: You can use a hand mixer or a regular beater attachment on a stand mixer if you need to, but it will take a lot longer with a hand mixer. Sour cream adds moisture, as the cake can sometimes feel a bit dry. Vanilla extract is to taste and adds extra flavor. The cake is good with or without it. If I am making cupcakes, I sprinkle the apples on top of the batter. For the optional brown sugar glaze, smash 1/2 cup of softened butter with a silicone spatula into the baking pan, smearing it evenly over the bottom and up the sides. Crumble 1 cup of brown sugar evenly over the butter and sprinkle with cinnamon to taste. I Made It Print Nutrition Facts (per serving) 231 Calories 5g Fat 42g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 231 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 119mg 40% Sodium 369mg 16% Total Carbohydrate 42g 15% Dietary Fiber 1g 4% Total Sugars 29g Protein 6g 12% Vitamin C 2mg 2% Calcium 46mg 4% Iron 1mg 8% Potassium 108mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.