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Apple pieces baked in the oven and covered with fluffy sponge cake – that’s what this sharlotka is made of. Cinnamon makes it even more aromatic. The taste of apple cake is complemented with crunchy, lightly caramelized nuts. You can find a detailed sharlotka with cinnamon and walnut recipe with the exact quantities and step-by-step instructions here at the bottom.
What apples for sharlotka with cinnamon?
Sour apples are best for the recipe, just like for the invisible apple cake. They complement the sweet sponge cake very well.
Also, you should choose a crisp apple variety. Then the apple pieces won’t fall apart so quickly during baking.
Refined with cinnamon and walnut
With this recipe I have refined the classic sharlotka with cinnamon and walnuts. This gives it a delicate aroma and a special taste.
Thanks to cinnamon, the Russian apple cake tastes sweetly spicy and even more fall, similar to the apple bundt cake with cinnamon. Crunchy walnuts with a subtle hint of caramel combine perfectly with the fluffy pastry and juicy apples.
By the way, the apple-walnut-cinnamon combination also includes my apple caramel dessert cups. Have you tried them yet?
Shorten baking time
I baked the sharlotka with cinnamon and walnut in a Ø 20 cm springform tin, just like my yogurt cake and the crustless cheesecake. This made it quite high, but also had to stay in the oven for a long time. The baking time was 50 minutes for me.
For baking the sharlotka is also suitable a springform tin larger in diameter. Take for example a Ø 24 cm baking tin, like for the sour cream plum cake or the beer cake. Your Russian apple cake will be ready faster in it.
This sharlotka with cinnamon is
- fruity,
- moist,
- fluffy,
- soft,
- tender,
- delicious,
- aromatic,
- fall,
- with a generous portion of fruit,
- with lightly caramelized walnuts,
- easy and quick to make,
- ideal for a tea party with the family.
Russian apple cake recipe with cinnamon
The sharlotka convinces not only with its taste. Also their simple and quick preparation have made the apple cake so popular. I jazzed up the classic sharlotka with cinnamon and nuts using the recipe you’ll find in the recipe box here at the end of the post.
Step 1:
First, beat eggs with sugar until fluffy. Then, fold in flour with baking powder. Now you stir in melted butter.
Step 2:
Then, peel apples, cut them into small cubes and mix them with the batter. Pour the batter into the baking tin and add thin apple slices and roasted and chopped walnuts. Then sprinkle them with brown sugar.
Step 3:
Bake the Russian apple cake for about 50 minutes, let it cool and dust it with powdered sugar.
How to make sharlotka with cinnamon: tips and tricks
- It is best to use sour, crisp apples for the recipe.
- You can omit nuts.
- Butter in the batter makes the sharlotka even more moist. You can also leave it out.
- Instead of a Ø 20 cm springform tin, you can bake the Russian apple cake in a Ø 22 cm or Ø 24 cm springform tin. The larger the baking tin, or the flatter the cake, the shorter the baking time.
- Make a stick test to check if the sharlotka with cinnamon is baked.
Did you make the sharlotka with cinnamon and walnut according to this recipe? I’m looking forward to your result, your star rating and your comment here below how it turned out and tasted.
Do you still have too many apples at home? Try these recipes too:
- Puff pastry tart with apple and custard – quick pastry for tea
- Apple jam recipe – how to make without gelling agent
- Apple-cherry solozhenik – recipe for old Ukrainian dessert
Sharlotka with cinnamon and walnut
Equipment
- Ø 20 cm springform tin
Ingredients
- 3 medium apples (approx. 500 g) for the dough
- 1 apple for the surface
- 3 eggs
- 140 g sugar
- 50 g butter
- 50 g walnut kernels
- 20 g brown sugar
- 160 g flour
- 6 g baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- butter to grease the baking tin
for dusting
- powdered sugar
Instructions
- Line the bottom of the springform tin with baking paper and grease the sides with butter.
- Chop walnut kernels coarsely.
- Melt butter and let it cool down a bit.
- Mix flour with baking powder and cinnamon.
- Beat eggs, sugar and salt until light and fluffy.
- Fold the flour mixture into the egg sugar mixture to make a thick sponge batter.
- Stir the melted butter into the batter briefly.
- Peel 3 apples, cut them into small cubes and mix them with the batter.
- Pour the batter into the baking tin and smooth it out.
- Peel another apple, cut it into thin slices and spread them on the batter in a fan shape, pressing them into the batter a bit.
- Spread the chopped walnut kernels on top and sprinkle it with brown sugar.
- Bake the cake in a preheated oven at 356 °F (180 °C) for about 50 minutes, cover it with baking paper during baking if it gets too brown on the surface.
- Let the sharlotka with cinnamon and walnut cool and dust with powdered sugar.
Notes
- It is best to use sour, crisp apples for the recipe.
- You can omit nuts.
- Butter in the batter makes the sharlotka even more moist. You can also leave it out.
- Instead of a Ø 20 cm springform tin, you can bake the Russian apple cake in a Ø 22 cm or Ø 24 cm springform tin. The larger the baking tin, or the flatter the cake, the shorter the baking time.
- Make a stick test to check if the sharlotka with cinnamon is baked.
- Note the detailed tips and tricks for making the sharlotka with cinnamon and walnut at the top of the post.
If you are using Pinterest, you can pin the following picture:
