However, the recipe may also be used (minus the glaze) to make a single loaf, mini loaves, or cupcakes. I made this for afternoon church today and more than half of the cake was gone! We are so happy you're here. Keep in mind this cake has no oil or butter in it so you have to scrape it away from the pan for it to release from the pan. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. The texture is perfect; soft and airy, and the cake is balanced with the perfect amount of tartness from the apples. This traditional spiced cake … After it fully cooled, I sprinkled the top with powered sugar and it came out delicious . That’s just awesome Dayna! Click here for the new and improved print-friendly version of the Apple Cake Recipe. The video says not to. Sometimes im like… i wonder where she got that or what brand that is…. I’m so glad you’re enjoying baking and our recipes! This is my favorite cake to bake now. If you experiment, do let me know how it works out . Maybe use a sweeter apple. Perfection! The top will be golden brown. Sharlotka’s are my absolute favorite because they’re so quick and easy to make! -Natasha. Also, if you let this cool in a drafty spot – for some reason outdoor air and these sponge cakes don’t mingle well – I have no idea why and maybe it’s my sensitive nose, but that does seem to be the case. This came out great! I am going to remake it and wait an hour 15 before testing it with a toothpick From what i tried of the underbaked cake, it was so good. The 1st time I attempted this, the middle didn’t cook through and all the apples fell to the bottom. It normally doesn’t need a syrup or sauce. I hope the clears the contradictions for you. Hi Merry, I haven’t experienced that so I’m wondering if maybe your springform pan had short walls? It was delicious, I followed the recipe to a tee. My pleasure Maria! 4 large eggs; 1 cup granulated sugar; 1 cup flour; 1 tsp vanilla; pinch of baking soda (on the tip of the knife – на кончике ножа); 1 tbs vinegar; 4 Granny Smith apples; cinnamon; plain bread crumbs; sunflower oil. Here is the recipe for Russian Sharlotka cake. Also, I’m not sure if this was the case but overloading with apples can also contribute to that. But I baked it at 350 and it was still raw in the center after an hour. Thank you! Beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy. Thank you for sharing that with us, Emka! Mix until combined. I’m going to try adding cranberries and lemon rind next time. WOW! Simple food done well, is perfection. The standard 9″ springform pan in the US has approximately 3″ tall walls. It makes sense as to why this dessert is so popular. It’s really going to be dark in another 30 min. I’m printing it right now :). Keep up the great work . It is dry and not moist. I love stories like that :D. We all build so many great memories around the food we eat. He’s also a wonderful cook so we’re constantly tossing recipe ideas back and forth and we’re often in the kitchen elbow-to-elbow, working together. *Silicone Spatula by Le Creuset . I have added lemon zest to this wonderful cake on numerous occasions with great success. In your trials and tribulations of creating the perfect sharlotka, did you try using cake flour instead of all purpose flour? Servings 10 slices. Just make sure that your Springform Pan is generously buttered. Natasha, I just want to say this recipe was perfect and so easy to make. I have this cake in the oven right now. My email is: natashaskitchen @ yahoo.com (no spaces). The cake turned out very puffy and delicious. I hope you love it! I made this two days ago for company that was coming for dinner. *The Best Sifter/Strainer by OXO Good Grips, Thank you for stopping by my blog, commenting, and recommending it to your friends and family. Thank you. . A lot of ppl mention they bake less, the point is to bake it for 50min so that you get a nice crust on the edge and the fruit and batter bake through thank you Natasha for another great one. Please advise. In a mixer, whisk the eggs and sugar on high speed. It took a long time to get the egg/sugar mixture to be thick. Whisk together 1 1/3 cups flour with a pinch of baking powder. Thank you again for all your amazing recipes!!! Do you mean instead of the apples? Rate. I’m not fimilar with this cake. My family loves this cake! Hi, Natasha! Definitely inspired to make the recipe now… it has brought back many nostalgic memories! © Copyright 2021, Decorating Cakes, Cookies and Other Desserts. Hi Mary Ann, I haven’t tried that in a 9×13 pan. The two common reasons why it might have tasted eggy is possibly under-beating the eggs – did your cake look the same or was it flatter? 2. The only thing I could add would be maybe some cinnamon, cardamom ?…they both are great on any kind of Apple cake. Your video calls for vanilla and 1/2 teaspoon baking powder but the written recipe says differently. It is an easy one-bowl recipe, with only a few frugal, staple ingredients. Sharlotka is best described as an apple sponge cake… Oooh I love the idea of a bunt pan! 45-50 mins should be plenty I think. I guess I am baking this cake once a month for sure (if not sometimes twice a month).