A traditional Russian apple Sharlotka cake with walnuts and extra cinnamon.
In my IP I baked this Apple sharlotka, which is a traditional Russian apple cake that is really loved in our house, and it came out really wonderful. This is one of my absolute favourite cakes! It does remind me of my childhood as my Mum used to bake it all the time when I was a little kid. The taste and textures are really wonderful, it’s one of these cakes that are really soft and moist from the inside with the right amount of tartness from the apples, but it has the most amazing crispy and crackly meringue like top! And this what makes this cake really special!
The recipe is extremely simple, it only takes about 5 minutes to prepare the batter, and about 45 minutes to bake. The traditional recipe calls for a plain apple sharlotka, which is also wonderful, but in my version I added extra cinnamon to the batter, as well as some walnuts and more sugar to the top.
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- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda add a splash of vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup melted butter
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 cup plain yogurt
- 2 cups chopped and peeled apples
For the streusel:
- ¾ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup walnuts chopped
- Preheat the oven to 350°F/180°C, line a 8 or 9 inch cake pan with parchment paper and cake round and spray with non stick spray.
- In a bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Set aside.
- In a separate mixing bowl, beat butter with sugar until smooth and creamy, then mix in eggs and yogurt and beat again.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Do not over mix.
- Gently fold in the apples. Then pour the batter into the prepared cake pan.
- To make the streusel, in a small bowl combine the streusel ingredients (sugar, cinnamon, and walnuts), and sprinkle mixture over cake batter.
- Bake in the preheated oven for 50 minutes or until a toothpick comes out clean from the center of the cake.
- Remove from the oven, and allow to cool in the pan for 10 minutes. Then remove the cake from the cake pan, and cool on a wire rack completely.
- When cooled, serve as is or sprinkle with powdered sugar, slice and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Thanks to Redmond for sending me their wonderful multicooker and for commissioning me to create a recipe. As always, all opinions are my own.
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