You may wish to adjust some ingredients to adapt to your family's taste or for diet preferences. Here are some suggestions:. Note: Some versions of this recipe call for four eggs rather than three, or for quite a few more apples.
Because the recipe has a heritage of being a standby standard, people have adapted it to fit what they had on hand or the number of people expected for dinner.
Feel free to experiment and create a version you and your family will love. Charlotte Russe makes a great table presentation by itself, but you can also add a few things to make it more interesting. I hope you enjoy it, Audrey! It's rich sweet , but so good! The apples give it a great texture. After reading your comment, I am considering playing with the extra flavors lemon, or other additions , since the apple cake provides such a good base.
Ah, Marcy, you've hit my yummy dessert spot This recipe is just too good not to try. I'm so looking forward to whipping these two recipes up. Hi, PeachPurple - I hope you try making it - the cake is heavenly. My only warning is that it's very very! The apples are standard cooking apples - they are just the ones with green skins.
Marcy, I want some of this cake right now so much. I am not real big on sweets, but this just looks so delicious. When I first commented on this recipe I had not yet joined Pinterest. Going to pin this to my cake and sweet breads board.
We are having dinner guests over this weekend. I am thinking that this would be a good dessert. Also giving this a share. Hi, Heidi! I can't wait to hear how the cake turned out for you - and I think coconut sugar would be a heavenly variation!
Thanks for the info on the temp - I need to check the information I had on it and make that change here. I have two in the oven now! I'm in Australia and it's a cold spring day, so apple cake sounds perfect for dessert. Just a heads up , fahrenheit is around about celcius Oh, do let me know how you like it! I love this recipe - it's delicious and really unusual, but so simple. Now I am getting hungry for it. Thanks for the comment, LCD, and hope you love this cake as much as I do!
Okay, this is going on the list for the next grocery trip. It looks too delicious! And maybe it's one I won't mess up! I can't wait to hear how you like it, VocalCoach! It's truly delicious - I need to make it again soon, too. Thanks for reading, and for the votes! I'm heading for the kitchen with your recipe in hand. Anytime I can find an easy recipe for cake I get so excited. Thanks Marcy. Thanks, Moonlake! Oh, I do hope you try this cake - it is memorable!
So moist, and so easy to make. Hi, StoneCircle! Oh, you are so lucky to have your own trees to use! The cake is so yummy - for your own safety, have others around to share it. Otherwise, you'll polish it off by yourself. I will be giving this recipe a go when fresh apples once again drop from the trees in fall. This sounds delicious but I am not sure it will last long enough to share with company.
Hi, Ratnaveera! Thanks so much for reading and commenting! I do hope you get to try the recipe, and I'd love to hear what you think of it if you get a chance! It is truly delicious - make certain you have others around to share it; it's addictive!
You can serve it as a coffee cake or snack cake or indulge in a warm Sharlotka topped with a dollop of vanilla ice cream for dessert. Sharlotka is perfect for a casual Saturday afternoon, brunch with friends, or a birthday party, and it will please anybody who loves apple-based desserts.
The recipe for the modern day Sharlotka was very much simplified and perfected in the kitchens of frugal home cooks during the Soviet era. While Polish szarlotka apple cake is a bit complex to put together, with layers of dough and apples, Russian sharlotka is very easy to make. Even if you are new to baking, you will most likely end up with a delicious apple dessert. You can use any apples to make Sharlotka.
The apples can be sweet or sour, firm or soft. You can even use different apple varieties for a mixture of textures. There is also no need to peel the apples. Just make sure to thoroughly wash them first.
If your apples are covered in wax, wash them in hot water. So, what do you think about this popular Russian dessert? Have you tried Sharlotka before? Is it something you would bake at home? Please share with us in the comments below!
And if you love apple-based desserts, check out my recipe for Healthy Apple Cake. Cover the bottom of a baking form with parchment paper.
Melt the butter and generously brush the inside of the baking form. Alternately, you can also spray the form with a pan release baking spray. Cut two apples into small dice. Place them into a bowl and sprinkle with the lemon juice and cinnamon. Mix to make sure all apples are evenly covered. Set aside. In a large bowl, add the eggs and a pinch of salt. Make the batter for Sharlotka. Beat eggs with an electric mixer on high speed for about 2 minutes.
Add sugar and beat for 3 more minutes until the mixture becomes lighter in colour. The batter should have the consistency of pancake batter.
Pour the batter into the bowl with cut apples and mix with spatula. Then pour all into your baking tin. Shake the baking tin slightly to even up the top and put it into the oven. Check with the toothpick if the cake is ready and bake for another minutes if needed. Let your baked Sharlotka cool in the baking tin for minutes. Then run a thin spatula along the sides of the baking tin to separate the cake.
If you are using the spring tin, take off the band. Now carefully run the spatula along the base of the tin under the cake. Take the cake stand and put it upside down on top of the cake in the baking tin. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print.
Full Nutrition. Reviews 7 Read More Reviews. Most helpful positive review Charissa McElroy. Rating: 5 stars.
This royal time-honored recipe hello -- Downton Abbey -- Mrs. Patmore's near-disaster! Then I peeled and quartered 5 granny smith apples then rinsed them and put them into a saucepan with 2T caster sugar and 2T butter over low heat. After about 30 mins of stirring occasionally they became pulpy next time I'm going to try out-and-out caramelizing them! This was not too much spice considering all that bread! Then I buttered an 8in. I put it in a degree oven for about 45 mins or until the top buns were VERY dark.
Then I turned it upside down on a plate and gave it about 10 mins before we dove in. My brother agreed -- heavenly!!! And it held it's shape very well even the next day cut like a pie! Not at all runny!
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