Easy apple cake (sharlotka)
This easy sharlotka apple cake is going to be your new favorite easy and light cake! This cake is fluffy, light, airy, moist, soft, and delicious. This cake contains only a few simple ingredients to make and takes under 20 minutes to prep.
Ingredients
- 5 Eggs
- 1 cup Sugar
- 1 cup Flour
- 1 teaspoon Vanilla extract
- ¾ teaspoon Baking powder
- 3 Apples
Instructions
- Preheat the oven to 180c (350f) and prep a parchment paper lined 8-inch cake pan.
- Into a big bowl or a stand mixer bowl, add the eggs and the sugar, and whip until the mixture is light and fluffy.
- Add the vanilla extract, and the sliced apples, and lightly fold with a spatula until the mixture is just combined.
- Add the baking powder and flour (sift the flour) and fold the batter until the mixture is just combined, and you don’t see any flour lumps. you do not want to overmix the batter.
- Pour the cake batter into the cake pan and top with extra apple pieces.
- Bake the cake in an 180c (350f) preheated oven for 45-50 minutes.
- Let the cake cool in the pan for at least 30 minutes. Then, top it with powder sugar and serve!
Notes
- Use your favorite apples. Use your favorite kind of apples! We like using granny smith apples, but any apple kind will work. If you like sweet apples, use
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat this cake as it's pulled out of the oven, but let this cake cool for at least 30 minutes so it will be more firm and won’t crumble up.
- Make sure you line your baking pan with parchment paper to prevent the cake to stick to the pan.
Nutrition
Calories: 230kcalCarbohydrates: 47gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 102mgSodium: 80mgPotassium: 129mgFiber: 2gSugar: 32gVitamin A: 185IUVitamin C: 3mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!