Sharlotka is a traditional Eastern European apple cake with a light, airy sponge base and minimal ingredients. What makes it special is the simplicity—just eggs, sugar, flour, and fresh apples—that yields a moist, fluffy cake ready in 40 minutes.
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Preheat oven to 375°F. Butter and flour a 9-inch springform pan.
Peel, core, and dice apples into 1/2-inch pieces and place them in the prepared pan.
In a large mixing bowl, beat eggs with an electric mixer on high speed for 1 minute.
Add sugar and continue beating for 8–10 minutes until the mixture is thick, pale, and fluffy.
Sift together flour, salt, and baking powder. Gently fold the flour mixture into the egg mixture until just combined — do not overmix.
Pour the batter over the apples in the pan, spreading evenly.
Bake at 375°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow to cool in the pan for 10–15 minutes, then release the springform. Dust with powdered sugar before serving if desired.
Store covered in the refrigerator for up to 3 days, or wrap and freeze for up to 2 months; reheat gently in a 300°F oven for 10–15 minutes if desired.
9-inch springform pan · electric mixer
Yes. Use a 9-inch round or square cake pan lined with parchment paper, or a loaf pan adjusted for the bake time. A springform makes release easier but isn't essential.
Beating for 8–10 minutes incorporates air into the eggs, creating the cake's signature light, airy crumb. This is the leavening agent, so don't skip or rush this step.
Bake at 375°F for 35–40 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. The cake should spring back slightly when lightly pressed.
Yes. Any firm, tart apple works—Granny Smith, Honeycrisp, or Pink Lady. Avoid very soft apples like Red Delicious, which may break down during baking.
Cover and refrigerate for up to 3 days, or freeze wrapped for up to 2 months. Reheat gently in a 300°F oven for 10–15 minutes if desired.
