I keep coming back to this fresh apple cake because it turns out impossibly moist and fluffy, with a crisp almond topping that melts into every slice. It looks fancy enough for the holidays, feeds a crowd, and always disappears fast.

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I’ve baked this Apple Sponge Cake, Russian Sharlotka, more times than I can count, and I’m still obsessed. It’s fluffy, moist, loaded with apples, and somehow simple enough for a weeknight but pretty enough for a holiday table.

That crisp sliced almonds topping? It melts into the tender cake in the best way.

And every time I serve it, people ask for seconds before I’ve even sat down. I love that it tastes just as good chilled from the fridge as it does fresh.

No fuss, no drama. Just a seriously delicious apple dessert I never get tired of.

Ingredients

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Eggs make the cake tall, soft, and a little bouncy in the best way.
Sugar sweetens things up and helps that golden top happen.
Vanilla gives cozy bakery vibes without trying too hard.
Flour holds everything together, so it’s cake, not apple pudding.
Baking powder adds a little lift when the batter needs backup.
Salt keeps the sweetness from tasting flat or one-note.
Oil or butter keeps the crumb tender, not dry and sad.
Apples bring juicy pockets, soft bites, and that classic sharlotka feel.
Sliced almonds add crunch, plus they make the top look fancy-ish.
Topping sugar gives a sweet crust you’ll want to pick at.
Powdered sugar is optional, but basically it makes everything prettier.

Ingredient Quantities

4 large eggs, room temperature

1 cup (200 g) granulated sugar

1 tsp (5 ml) vanilla extract

1 cup + 2 tbsp (140 g) all purpose flour, sifted

1 tsp (4 g) baking powder

Pinch of salt

2 tbsp (30 ml) neutral oil or melted butter

3 medium apples (about 450 to 500 g)

1/2 cup (50 g) sliced almonds

2 tbsp (25 g) granulated sugar for topping

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line a 9 inch (23 cm) springform or cake pan with parchment paper.

2. Peel, core and thinly slice 3 medium apples; set aside.

3. In a large bowl beat 4 room temperature eggs with 1 cup (200 g) granulated sugar and 1 tsp vanilla extract until thick, pale and ribboning when the whisk is lifted, about 5 to 7 minutes.

4. Sift together 1 cup + 2 tbsp (140 g) all purpose flour, 1 tsp (4 g) baking powder and a pinch of salt.

5. Gently fold the dry ingredients into the egg mixture in two additions, taking care not to deflate the batter.

6. Fold in 2 tbsp (30 ml) neutral oil or melted butter until just combined.

7. Pour half the batter into the prepared pan, arrange half the apple slices evenly, spoon the remaining batter over, then arrange the remaining apple slices on top.

8. Sprinkle 1/2 cup (50 g) sliced almonds and 2 tbsp (25 g) granulated sugar evenly over the apples.

9. Bake for 35 to 45 minutes until the top is golden, almonds are toasted and a skewer inserted into the center comes out clean or with a few moist crumbs.

10. Cool in the pan 10 to 15 minutes, remove and cool further on a wire rack; dust with powdered sugar if desired and serve warm or cold.

Equipment Needed

1. 9 inch (23 cm) springform or cake pan, lined with parchment paper
2. Oven
3. Large mixing bowl
4. Electric mixer or whisk
5. Sifter or fine mesh sieve
6. Rubber spatula for folding
7. Sharp knife and cutting board for apples
8. Wire rack for cooling

FAQ

Q: What apples work best for Sharlotka? A: Use firm, slightly tart apples that hold shape like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. They give good texture and balance the cake sweetness.

Q: How can I tell the cake is done? A: The top should be golden and lightly spring back when touched. A thin skewer inserted in the center will come out with a few moist crumbs but not wet batter. Avoid overbaking to keep it spongey.

Q: How do I prevent a soggy bottom from apple juices? A: Slice apples evenly and toss briefly with a teaspoon of flour before adding to the batter to absorb excess juice. Also arrange apples in one layer and bake on a middle rack.

Q: Can I make the cake ahead or freeze it? A: Yes. Cool completely, then store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. For longer storage, freeze whole or sliced portions wrapped well for up to 2 months. Thaw at room temperature and dust with powdered sugar before serving.

Q: Can I substitute ingredients for dietary needs? A: For dairy free use neutral oil instead of butter. For gluten free, use a 1:1 gluten free flour blend and check texture; baking time may vary. Reducing eggs is not recommended because they provide the sponge structure.

Q: Why did my cake collapse after cooling? A: Overwhipping eggs or opening the oven door early can cause collapse. Also underbaking leaves the center unstable. Beat eggs and sugar until thick and tripled in volume, bake fully, then cool gradually out of the oven.

Apple Sponge Cake (Russian Sharlotka) Recipe Substitutions and Variations

Eggs: for each egg use 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce.
All purpose flour: swap cup for cup with whole wheat pastry flour, or use a gluten free 1:1 baking blend (ensure it contains xanthan or add 1/4 teaspoon per cup).
Neutral oil or melted butter: use melted butter in equal amount, or substitute unsweetened applesauce 1:1 to reduce fat and keep moisture.
Sliced almonds topping: replace with chopped walnuts or pecans in equal measure, or use rolled oats for a crunchier, nut free option.

Pro Tips

1. Bring the eggs fully to room temperature before you start; they whip up higher and give a lighter, airier crumb. If you forget, place cold eggs in a bowl of warm water for 5 to 10 minutes.

2. Fold the flour in gently and use a wide spatula with a slow, scooping motion from the bottom up and around. Stop as soon as streaks disappear to keep the batter airy.

3. Toss the apple slices in a little lemon juice and a teaspoon of granulated sugar to prevent browning and boost caramelization as they bake. Arrange slightly overlapping for an attractive, evenly baked top.

4. Keep an eye on the almonds in the final 10 minutes; if they brown too fast, lay a sheet of foil loosely over the cake to prevent burning while the center finishes baking.

Apple Sponge Cake (Russian Sharlotka) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

313

kcal

Equipment: 1. 9 inch (23 cm) springform or cake pan, lined with parchment paper
2. Oven
3. Large mixing bowl
4. Electric mixer or whisk
5. Sifter or fine mesh sieve
6. Rubber spatula for folding
7. Sharp knife and cutting board for apples
8. Wire rack for cooling

Ingredients

4 large eggs, room temperature
1 cup (200 g) granulated sugar
1 tsp (5 ml) vanilla extract
1 cup + 2 tbsp (140 g) all purpose flour, sifted
1 tsp (4 g) baking powder
Pinch of salt
2 tbsp (30 ml) neutral oil or melted butter
3 medium apples (about 450 to 500 g)
1/2 cup (50 g) sliced almonds
2 tbsp (25 g) granulated sugar for topping
Powdered sugar for dusting, optional

Directions

Preheat oven to 350 F (175 C). Grease and line a 9 inch (23 cm) springform or cake pan with parchment paper.
Peel, core and thinly slice 3 medium apples; set aside.
In a large bowl beat 4 room temperature eggs with 1 cup (200 g) granulated sugar and 1 tsp vanilla extract until thick, pale and ribboning when the whisk is lifted, about 5 to 7 minutes.
Sift together 1 cup + 2 tbsp (140 g) all purpose flour, 1 tsp (4 g) baking powder and a pinch of salt.
Gently fold the dry ingredients into the egg mixture in two additions, taking care not to deflate the batter.
Fold in 2 tbsp (30 ml) neutral oil or melted butter until just combined.
Pour half the batter into the prepared pan, arrange half the apple slices evenly, spoon the remaining batter over, then arrange the remaining apple slices on top.
Sprinkle 1/2 cup (50 g) sliced almonds and 2 tbsp (25 g) granulated sugar evenly over the apples.
Bake for 35 to 45 minutes until the top is golden, almonds are toasted and a skewer inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan 10 to 15 minutes, remove and cool further on a wire rack; dust with powdered sugar if desired and serve warm or cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.