• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 8

Caramel Apple Sharlotka

  • Recipe Submitted by on

 Ingredients List

  • 4 medium apples peeled, cored, quartered and thinly sliced
  • 1 Tbsp fresh lemon juice
  • 1 cup white sugar DIVIDED
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Pinch kosher salt
  • 3 large eggs at room temperature
  • 1 tsp vanilla or vanilla bean paste
  • 1/2 cup store-bought or homemade caramel sauce
  • Icing/Confectioners sugar, for dusting


Preheat the oven to 350° F with rack in centre of oven. Grease the bottom and sides of an 8-inch springform pan and line the bottom with a circle of parchment paper. Set aside on a baking sheet.
In a large bowl, toss the apples with the lemon juice and 2 Tbsp. of the sugar and let stand for 15 minutes. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.
In a medium bowl with an electric mixer or the bowl of a stand mixer, beat the eggs with the remaining 3/4 cup plus 2 Tbsp. sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Add the vanilla and mix in. Gently fold in the dry ingredients just until mixed.
Spread the apples in the prepared pan in an even layer. Drizzle the caramel over the apples, then pour the batter evenly over them. If you'd like to mix the apples with the cake a bit, run a knife straight through the pan in a few directions to allow the batter to sink down in to the apples a bit. Otherwise, just allow to stand 5 minutes as is. This will bake up with the cake on top and the apples on the bottom.
Bake the sharlotka (on the baking sheet, to catch any dripfor about 1 hour, or until it is golden and crisp on top and a cake tester inserted in the centre comes out clean. Transfer to a rack and let it rest for 15 minutes. Run a knife around the inside edge of the pan, then remove the outer ring. Dust with confectioners’ sugar and serve warm.

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