This Apple Sponge Cake, also known as Russian Sharlotka, is a super delicious and moist dessert that will quickly become your new favorite apple dessert. With its easy preparation and sweet, crispy almond topping that melts in your mouth, this decadent fall treat is a must-try that will never disappoint!
If you're in search of a simple, rustic dessert that's big on flavor, then this Sharlotka recipe is for you.
This classic Russian apple sponge cake, with its soft, moist crumb and crowning bites of apple, this dessert showcases how, back in the early 90s, in the era of widespread shortages and empty grocery stores, people made tasty desserts using their apple harvest.
If you're a fan of the sweet and simple charm of Russian cuisine, you'll definitely want to try my sharlotka recipe.
And if you find yourself craving more Russian delights, don't miss out on my Russian Cottage Cheese Pancakes (Syrniki) or my Russian Cookies with Jam (Kurabie Biscuits).
Why This Is The Best Sharlotka Recipe
- Quick and Easy: The prep time for this sharlotka recipe is just 15 minutes, and the oven takes care of the rest. With just a few simple steps, you'll have a delicious dessert ready in no time.
- Irresistible: The combination of sweet apples, fluffy cake batter, and crunchy almond topping makes this dessert simply irresistible.
- Classic Flavors: This recipe stays true to the traditional flavors of Sharlotka, with a twist of almond extract for an extra layer of taste.
- Family Favorite: This apple cake is a hit with both kids and adults alike, making it a perfect family-friendly dessert.
- Comfort Food: There's nothing like a warm slice of apple sponge cake to bring a sense of comfort and nostalgia.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Apples: These will add a natural sweetness and a juicy, fruity flavor to the cake. They also provide a nice texture contrast. I recommend going with tart apples for this recipe.
- All-purpose flour: This is the foundation of the cake, providing structure so that the other ingredients have something to bind to.
- Sour cream: This adds moisture to the cake, making it tender and delicious. It also provides a slight tang that balances out the sweetness.
- Almond extract: This gives the cake a lovely, subtle almond flavor. If you prefer, you can replace this with vanilla extract for a more traditional taste.
- Sliced almonds: These provide a lovely crunch and a beautiful visual element to the topping. They also enhance the almond flavor in the cake.
How to Make Sharlotka (Apple Sponge Cake)
Slice the apples
Peel, core and quarter 4 large or 5 medium apples. Slice them thinly and place in a bowl while you make the batter.
Make the batter
In a large bowl add 3 eggs and ½ cup of sugar. Beat using a hand mixer until sugar dissolves. Add in 3 tablespoons of sour cream and beat again until it's fully incorporated into the batter.
In a medium bowl whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder.
Combine wet and dry ingredients
Add flour and baking powder mixture into the eggs and sugar and whisk until all ingredients are combined. Add 1 teaspoon of almond or vanilla extract and whisk everything once again. The batter will resemble a pancake batter.
Arrange apples in the pan
Cover the bottom of 9-inch springform pan with a parchment paper and grease the sides of it.
Arrange half of the apples in a circle so they overlap slightly. Pour half of the batter over the apples. Repeat the step with the apples and the remaining batter.
Bake
Bake in a preheated to 400 F oven for 25 minutes.
Prepare the almond crust
In a medium bowl, whisk together 1 egg and ¼ cup of sugar. Add 3 tablespoon of melted butter and whisk again.
Remove cake from the oven, pour egg and sugar mixture over the cake, sprinkle with 4 tablespoons of sliced almonds and 1 tablespoon of sugar. Continue baking for another 10-15 minutes until crusty and golden-brown.
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Sharlotka
- Choose the right apples: For this recipe, it's best to use tart apples like Granny Smith. They provide a nice contrast to the sweet batter and almond topping.
- Don't overmix the batter: When combining the wet and dry ingredients, whisk until just combined. Overmixing can result in a dense cake.
- Monitor your baking time: Every oven is different, so start checking your sharlotka around the 25-minute mark. The cake is done when it's golden brown and a cake tester comes out clean.
- Let the cake cool before removing from the pan: After baking, let your sharlotka cool before running a knife along the edges of the pan and unlatching the sides. This will help prevent the cake from breaking or crumbling.
Serving Suggestions
- For a classic Russian dessert experience, serve your sharlotka warm with a dust of powdered sugar on top. The sweetness of the sugar perfectly complements the tartness of the apples in the cake.
- Want to add a creamy twist? Try serving your sharlotka with a scoop of vanilla ice cream on the side. The cold, creamy ice cream pairs wonderfully with the warm, spiced apple cake.
- For a cozy afternoon treat, enjoy a slice of sharlotka with a cup of hot tea or coffee. The robust flavors of the beverages enhance the sweet and tart notes of the cake.
- Sharlotka also makes a great addition to your holiday dessert spread. Serve it on a festive platter, garnished with fresh apple slices and a sprinkle of cinnamon for a visually appealing and delicious treat.
Recipe Variation Ideas
- Cinnamon Twist: If you're a fan of cinnamon, this variation is for you. Simply add a teaspoon of cinnamon into the batter for an extra layer of flavor. The cinnamon will add a warm, spicy note that complements the sweetness of the apples perfectly.
- Lemon Zest: If you love the tangy taste of lemon, you can intensify the flavor by adding the zest of one lemon to the batter. This will give the sharlotka a refreshing, citrusy twist that pairs perfectly with the sweet apples.
- Nutmeg Infusion: For a touch of warmth and complexity, try adding a half teaspoon of ground nutmeg to the batter. Nutmeg's unique flavor profile will add depth to the cake and beautifully enhance the apple's natural sweetness.
Frequently Asked Questions
Since apple cakes are generally quite sweet, I recommend choosing tart apple varieties that will balance out the sweetness of the cake. Some of my favorites include Granny Smith, Pink Lady, Mcintosh, Cortland, Honeycrisp, Gala, and Fuji.
The parchment paper helps to prevent the cake from sticking to the bottom of the pan. It also makes it easier to transfer the cake to a serving platter once it's baked and cooled.
Absolutely! Sharlotka is delicious on its own, but it's also wonderful served with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store Leftovers
- Refrigerate: After enjoying this delicious Russian apple cake, you can store any leftover slices in an airtight sealed container. Place the container in the fridge, where the cake will last for up to 4-5 days.
- Freeze: If you wish to extend the life of your sharlotka, you can also freeze it. Simply wrap the cake tightly in plastic wrap or place it in a freezer-friendly zipper bag. It can be stored in the freezer for up to 3 months.
- Thaw: When you're ready to enjoy your frozen cake, let it thaw in the refrigerator before serving.
- Reheating Instructions: If you've stored your cake in the fridge, you can reheat it in the oven at a low temperature. Just be sure to cover it with foil to prevent it from drying out. For the best taste and texture, I recommend enjoying this apple dessert freshly baked.
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If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Apple Sponge Cake
Ingredients
- 4 large apples
- 1 c all-purpose flour
- ½ c cane sugar
- 3 eggs
- 1 teaspoon baking powder
- 3 tablespoon sour cream
- 1 teaspoon almond extract you can replace with vanilla extract
For almond topping
- 1 egg
- ¼ c + 1 tbsp cane sugar
- 3 tablespoon butter melted
- 4 tablespoon sliced almonds
Instructions
Slice the apples
- Peel, core and quarter 4 large or 5 medium apples. Slice them thinly and place in a bowl while you make the batter.
Make the batter
- In a large bowl add 3 eggs and ½ cup of sugar. Beat using a hand mixer until sugar dissolves. Add in 3 tablespoons of sour cream and beat again until it's fully incorporated into the batter.In a medium bowl whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder.
Combine wet and dry ingredients
- Add flour and baking powder mixture into the eggs and sugar and whisk until all ingredients are combined. Add 1 teaspoon of almond extract and whisk everything once again until no lumps remain.
- Arrange apples in the pan
- Cover the bottom of 9-inch springform pan with a parchment paper and grease the sides of it.Arrange half of the apples in a circle so they overlap slightly. Pour half of the batter over the apples. Repeat the step with the apples and the remaining batter.
Bake
- Bake in a preheated to 400 F oven for 25 minutes.
Prepare the almond crust
- Meanwhile, in a medium bowl whisk together 1 egg and ¼ cup of sugar. Add 3 tablespoon of melted butter and whisk again. Remove cake from the oven, pour egg and sugar mixture over the cake, sprinkle with 4 tablespoons of sliced almonds and 1 tablespoon of sugar. Continue baking for another 10-15 minutes until crusty and golden-brown.
Remove cake from the pan
- Remove cake from the oven, let it cool and then run a sharp knife along the edges of the pan. Unlatch the pan and gently lift away the sides. Slide the cake onto a platter.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Missa says
I was a bit hesistant based on the reviews but this is a really nice cake! I opted to just sprinkle almonds and sugar (no egg whites) directly on top of the batter and it worked perfectly!
The cake was rather short so I would probably double the cake batter next time but that is personal preference! My husband and I enjoyed this a lot!
Iryna says
Missa, thank you so much for your comment and 5-star rating! I'm very pleased you liked this cake recipe:)
Kayla says
Was super skeptical of the amount of batter, but I've never made a sponge cake before. So easy and delicious. Lightly sweet and great texture!
Iryna says
Kayla, thank you so much for your comment and a 5-star rating! I'm very happy you liked my sponge cake recipe:)
Laura says
Can almond flour be used instead of the white flour here. My daughter is gluten sensitive.
Iryna says
Laura, I'm not sure. I've never made this recipe with almond flour so I don't know if it will work.
Agatha says
Very good! My husband loved it!
Iryna says
Agatha, thank you so much for your comment and a 5-star rating! I'm happy you loved this recipe.
Judy says
The cake turned out delicious! However I did use self rising flour and I added cardamom between the layers of apples and I substituted pecans for the almonds, my husband loved it so did the neighbors!
Iryna says
Judy, thank you so much for your comment and a 5-star rating! I'm so happy that your husband and the neighbors enjoyed this recipe:)
Maggie says
Not enough batter and batter was tough. I loosened it with some cream but should make more batter next time.
Iryna says
Hi Maggie. My guess is that a flour that you used had a high protein percent which means more gluten. More gluten can cause the batter to be tough. When you make it next time, I recommend reducing the amount of flour by 2-3 tablespoons. Hope this helps!
Elena says
Make sure you use regular (not self-rising) cake flour and not bread flour or all-purpose, which contains more gluten. Measure using standard leveled 8oz cup. Also for recipes like this always sift your flour. If you absolutely having need to flip your cake to take off the parchment paper you can always do this trick: place cooled cake on a cutting board, cover the top with paper towel, then place another cutting board on top and flip the sandwiched cake upside down. Remove the parchment, then flip the cake again and transfer onto the serving plate. If done correctly this method would preserve the top layer. Hope this helps and good luck in future culinary endeavors.
Larissa says
Prosta klass!
I loved the topping! I didn’t have almonds on hand but chopped up some pecans and sprinkled brown sugar instead of white. Soo amazing. Thank you!
Iryna says
Larissa, thank you so much for your comment! I'm happy you loved this recipe!
Linda M. Jardee says
Made a Russian Sharlotka apple cake. BOMB (and not in a good way). I mean it will probably taste wonderful, but the presentation not so good. I did everything according to the recipe. Says to put parchment paper on the bottom of spring pan & grease sides. After baking for 25 minutes, remove from oven, add egg mixture with melted butter, sugar & pour over top of cake. Sprinkle sliced almonds over cake & some more sugar, bake another 15 minutes. Here's the fun part....I'm thinking I should have ignored the directions with the parchment paper on the bottom of pan and just greased it. Now, this recipe would have made sense if you put NOTHING on the top of the cake & after you took the sides of the springform off, just flipped the cake & then peeled parchment off. But since this goofy recipe said to put this glorious topping on it, you wouldn't flip it, but the parchment paper would be melded into the cake. I mean, who doesn't love a good flavored parchment paper cake? So flip it, some of the cake falls apart, peel the paper off that was stuck into the cake. Flip it back as topping comes off. Plus it didn't raise much like it was supposed to. Errrrrrrrrrrr
Linda M. Jardee says
Didn't mean to call it a goofy recipe, it will probably taste great. I just am frustrated, sorry.
Iryna says
Hi Linda! Sorry for the confusion. I should've clarified about the parchment paper. To get the parchment off a cake, you need to slightly lift the side of a cake up and then pull the parchment out. It's supposed to get off easily. Again, sorry it didn't turn out the way you expected.
Anne Penland says
I made this for my husband’s birthday as he prefers fruit pies to cake. I live where Apple trees are in season and made this from fresh apples I picked. I wasn’t sure there would be enough batter, but it came out wonderful and my husband loved it.
Iryna says
Anne, thank you so much for your comment and a 5-star rating! I'm happy that you and husband loved this cake!
Anastasia says
It turned out delicious. At first , I thought that there would not be be enough batter but in the end it was perfect.
I skipped almond extract and used vanilla extract instead, I also added cinnamon and skipped the almonds.
The taste was perfect, not too sweet, just like I like.
Iryna says
Anastasia, thank you so much your comment and a 5-star rating! I'm happy you enjoyed this recipe!
Lori Kurochkina says
Hi Iryna, this recipe was a wonderful twist on the standard Sharlotka for me, thank you! As an American, living in Russia now, I have had a hard time appreciating a baked apple cake without having cinnamon involved, and have always thought it was bland. But your carmelized crust topping here gives it an extra boost that satisfies my American taste buds, and my Russian husband also approved of. What size springform pan do you use though? I have a 9-inch one and the batter seemed to be enough to only make one layer. Regardless, it still came out perfect. (also on your recipe car, it doesn't show the 1 egg used in the almond topping). Thanks again!
Iryna says
Hi Lori! Thank you so much for your comment and a 5-star rating! I'm happy you liked this cake. It's our family's favorite as well. Wow, I bet it was quite a change for you to move to Russia. I hope you love the cuisine. Russia and Ukraine (where I am from) have many things in common.
Regarding your questions, I used a 9-inch springform as well. I tried to keep the first layer rather thin basically just to cover the bottom of the pan. And thanks for the heads up on the recipe card. I fixed it.
SL says
Very disappointing. Batter was too thick and did not spread well. Very bland and I added cinnamon.
Iryna says
SL, sorry the recipe wasn’t to your liking. I might give it a go again to see if anything needs tweaking.
This is a recipe that I love and make often and always have gotten great reviews for. Sorry again it wasn’t what you expected and I appreciate you sharing anyway!
Iryna says
Following up on my previous comment...I was wondering if you changed anything in the recipe and if you used a standard measuring cup for measuring out flour and sugar? I gave the recipe another try and as always it turned out great. Just like stated in the recipe card, the batter is supposed to be thick (almost like pancakes batter consistency).
I'm sorry you didn't like the taste of it. If you want to troubleshoot or have specific questions, feel free to drop me a line at iryna@lavenderandmacarons.com🙂