This fluffy apple sharlotka cake is a classic, easy apple dessert made with fresh apples and a light, airy batter. Simple ingredients, minimal prep, and a soft, tender crumb make it perfect for home baking.
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Peel and core the apples, then cut them into small bite-sized pieces.
Immediately drizzle with lemon juice and gently toss to prevent browning. Set aside.
Using a mixer, beat the eggs with the sugar.
Start at medium speed, then increase to high speed and beat until the mixture becomes light, pale, and fluffy.
Sift the flour and baking powder into the egg mixture.
Add ground cinnamon.
Gently fold everything together with a spatula until smooth, being careful not to overmix.
Add the prepared apples to the batter and gently fold until the apple pieces are evenly coated.
Lightly grease a baking dish or line it with parchment paper.
Transfer the mixture into the dish and level the surface.
Bake in a preheated oven at 180°C (350°F) for about 20-30 minutes until golden on top and set in the center.
A toothpick inserted into the middle should come out clean.
Remove from the oven and let the cake cool slightly.
Slice and serve warm or at room temperature.
Use tart apples like Granny Smith for a more balanced flavor.
Make sure not to overmix the batter to keep the cake light and airy.
Serve with a dusting of powdered sugar or a dollop of whipped cream for added sweetness.
Can I use a different type of flour?
Yes, you can use cake flour for a softer texture or gluten-free flour as a substitute, but the texture may vary slightly.
What type of apples work best for this recipe?
Tart apples like Granny Smith or sweet apples like Fuji work well, depending on your preference.
Can I make this recipe ahead of time?
Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I add nuts or raisins to the batter?
Yes, you can add chopped nuts or raisins for extra texture and flavor.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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