Russian Apple Upside-Down Cake with Sour Cream
Sharlotka is a beloved Russian dessert where caramelized apples form a jeweled topping when the cake is inverted. Tender crumb from whisked eggs and sour cream meets tart Granny Smith apples in this simple, homey cake. The baking soda and vinegar create subtle tang and lift. Serve warm or at room temperature for afternoon tea, dessert, or breakfast. This version's straightforward method and minimal ingredients make it accessible for home bakers seeking authentic Russian flavors.
Ingredients
Instructions
- 1
Preheat oven to 350F (350°F).
- 2
Grease and flour a 10-inch round cake pan, line bottom with parchment paper, and spray parchment with cooking spray.
- 3
Whisk eggs and granulated sugar vigorously until pale yellow and foamy.
- 4
Add sour cream to batter.
- 5
Dissolve baking soda in distilled white vinegar, then add to batter and mix to combine.
- 6
Add all-purpose flour and mix until just incorporated.
- 7
Peel apples and cut into small, thin pieces. Add to prepared cake pan.
- 8
Pour batter over apples and distribute evenly.
- 9
Bake for 45-50 minutes until golden brown or until toothpick inserted in center comes out clean.
- 10
Run offset spatula or butter knife around pan edges. Flip cake onto cooling rack and peel off parchment paper.
- 11
Flip right side up and cool 15 minutes.
- 12
Transfer to serving platter. Dust with confectioners sugar and optional cinnamon.
Tips
Whisk eggs and sugar until very pale and voluminous for maximum lift and tender crumb texture.
Slice apples thinly and evenly so they cook through and caramelize uniformly on cake bottom.
Invert cake while still warm for easier unmolding; cool completely on rack before serving.
Good to Know
Cover and refrigerate up to 3 days. Keep in airtight container to maintain moisture.
Bake up to 1 day ahead. Dust with confectioners sugar just before serving to prevent sogginess.
Serve at room temperature or warm with tea, or as breakfast with yogurt and fruit.
Common Mistakes
Overmix flour to avoid dense, tough cake; fold gently until just combined.
Slice apples unevenly to avoid some cooking faster than others; aim for uniform thin slices.
Flip cake while cold to avoid breakage; invert while still warm for clean release.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different apple variety?
Yes, though Granny Smith's tartness balances sugar. Honeycrisp, Pink Lady, or Cortland work well. Avoid very soft varieties like Red Delicious that lose shape.
What if I don't have sour cream?
Replace with plain Greek yogurt or buttermilk in equal measure. Each adds tang and moisture differently but all work. Crème fraiche is also excellent.
How long can I keep baked Sharlotka?
Store covered at room temperature 1 day or refrigerate 3 days. The cake stays moist and improves slightly as flavors meld. Not ideal for freezing due to apple texture.