Russian Upside-Down Apple Cake – Sharlotka

In my generation every women know this recipe from childhood – 3 eggs, cup of sugar, cup of flour, lot of apples. This upside-down cake named Sharlotka (Charlotte) without reasons, it’s just sponge cake with apples (some add cranberries), but it’s easy way to use lot of apples and child labor. I made my sharlotka in muffin cups. Just because.

Russian Upside-Down Apple Cake

Yield 12 servings

2 large eggs
1/3 cup sugar
1/3 cup flour
1 tsp. vanilla extract
2 apples, peeled and cored – sour is the best
1 tbsp. lemon juice

Preheat oven in 375F.

Thinly slice apples, sprinkle with lemon juice (to prevent brown color) and set aside.

Spray muffin pan with cooking spray. Add 3-4 slices in each muffin pan hole. Place into oven for 5 minutes. If baking whole cake – omit this step.

Whip eggs and sugar until pale, add vanilla extract, carefully add flour and mix to make soft batter. Add about 2-3 tbsp. batter on top of apples. Place into oven and bake about 20 minutes or until tops became golden brown. Let cool a little and turn cakes upside down onto the plate. Sprinkle with some powder sugar.

1 serving is about 65 calories

Related Posts Plugin for WordPress, Blogger...
Print Friendly

One Response to “Russian Upside-Down Apple Cake – Sharlotka”

  1. […] apples – fresh and crispy, or baked with some sweet or savory addition. My first bake at all was Russian Sharlotka – up-side down apple cake. Russians has point about good-for-you tvorog (farmer cheese) – […]

Leave a Reply