This One-Bowl Russian Apple Cake Is an Easy Rosh Hashanah Dessert | The Nosher

Step 1

Preheat the oven to 350°F. Grease and line a 9” springform pan with parchment paper; you can also use a 9” round or square baking pan for this recipe.

Step 2

Peel and core the apples. Cut the apples into 1” pieces, about ¼”-thick. Toss the apples in lemon juice, and then add them to the baking dish.

Step 3

In a large bowl using a hand mixer, or in a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Alternatively, you can beat the eggs and sugar by hand using a whisk. Beat until the eggs are pale, fluffy and have doubled in size, about 3-4 minutes. Add the vanilla extract and beat for one more minute.

Step 4

Sift in half of the flour and salt to the egg mixture, and fold the dry ingredients into the batter. Sift in the remaining flour and salt, and fold them in until they are just incorporated. Be careful to gently fold in the dry ingredients and to not overmix the batter.

Step 5

Pour the batter over the apples in the baking dish. If needed, use a spatula or spoon to smooth the batter over the top so it evenly covers the apples.

Step 6

Bake for 45-50 minutes until golden brown and firm on top, or until a cake tester comes out clean. Allow the cake to cool for at least one hour prior to serving.

Step 7

Before serving, sprinkle the cake with powdered sugar. Sharlotka can be made a day in advance and stored covered at room temperature, the crust will soften as it sits.