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Apple Brown Sugar Sharlotka

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 Servings 1x
  • Category: Dessert


This apple dessert is known as a Russian apple sponge cake. With ts crisp and crackly top, this version is loaded with apples.


Units Scale

4 small Granny Smith apples, peeled, cored, and thinly sliced (I used a mandoline)

1 1/2 t fresh lemon juice

1/4 c granulated sugar

1/2 c brown sugar

1/2 c plus 1 T flour

1/4 t cinnamon

A few shavings of nutmeg

Pinch of kosher salt

2 room temperature large eggs

1/2 t almond or vanilla extract

Butter or canola oil for greasing pan

Powdered sugar for dusting


Preheat oven to 350 with rack in middle position.

Grease the bottom and sides of a 6″ springform pan.

In a large bowl, toss the apple slices with lemon juice and 1 T of sugar and let stand for 15 minutes.

Combine flour, nutmeg, cinnamon and salt in a small bowl.

In an electric mixer beat the eggs, extract and remaining sugar at medium-high speed for 8 – 10 minutes or until the mixture is thick and pale yellow when the beaters are raised. This should look like a thick ribbon falling from the beaters. Gently fold in the dry ingredients with a rubber spatula.

Spread the apples in the prepared pan and pour the batter over the apples. Let stand for 5 minutes so the batter sinks in a bit.

Bake for about an hour or until it is golden and crisp on top and a tester inserted comes out clean. Transfeer pan to a rack and let rest for 15 minutes. Now remove sides and transfer to a platter. Dust with powdered sugar.