Apple Charlotte: Easy Spice Apple Cake

Monday, November 12, 2012


When making this dish I was sure I was making an authentic Russian dessert. I had grown up hearing about it and eating it only at Russian tables. In Russian this dish is called Charlotka (phonetic: Sharlotka) which is the "familiar" version of the female name Charlotte. But upon further research I learned that, as with a number of dishes, its origins are a little more complicated.


According to the Wikipedia page on the dessert Charlotte, it is of vaguely Franco-Anglican origins. Presumably the dessert originally referred to some actual Charlotte or another. According to the same source, it was either Queen Charlotte, Queen consort of King George III or the daughter of King George IV, Princess Charlotte. There is also an old English word "charlyt" which refers to a custard-based dish.

There is a French version of this dessert, called "Charlotte Russe" (which translates to Russian Charlotte) that is made with ladyfingers and sweet custard or cream.


The way it is made varies. According to my mom, in Russia a more traditional older version involves bread that is soaked in an egg and sugar mixture, then mixed with chopped apples, baked and inverted onto a serving plate. However later versions are sometimes made with flour rather than bread.

Charlottes in general can be made with soaked bread, with a sponge cake base, or even a biscuit base along with fruit or cream, such as apples.


Rather than delving further into historical details, which are for the most part inconsequential, more important are the cake's practical qualities.

It is remarkably easy to make. The Russian version of Charlotte is made with only four ingredients: either bread or flour, eggs, sugar, and apples. Because the holidays are fast approaching, I made it with seasonally appropriate spices: cinnamon, cloves, nutmeg, and a little bit of cardamom. The latter I borrowed from Norwegian baked desserts, which are known to use healthy helpings of the spice, especially in the winter.


As a result, the cake is perfect for the upcoming holidays. The apples are chopped and the eggs beaten with sugar for two minutes. Afterwards everything is dumped into a springform pan and put in the oven for about one hour, during which you can be free to focus on more important matters.

The cake can easily double not only as a dessert, but also breakfast for the next day. It is just as delicious cold as it is when it's warm.


Apple Charlotte
Serves 6-8

Butter for greasing
5-6 Granny Smith apples
1 1/2 tbsp lemon juice
1 cup flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/4 tsp salt
1 cup sugar
3 large eggs

1. Preheat oven to 350ºF. Grease a 9" springform pan with butter. Peel, core and slice the apples into 1/2 inch pieces. Add to a bowl and toss with lemon juice to prevent from browning.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, cardamom and salt. In a separate  large bowl, place sugar and eggs and beat with an electric mixer on medium speed until the mixture is roughly doubled in size, about 2-3 minutes. Turn off the mixer and gently whisk the flour mixture into the egg mixture until well blended. Fold in the sliced apples. Scoop out the mixture into the springform pan; even out the top with a wooden spoon.
3. Bake for 55 minutes to 1 hour, until the top of the crust is golden brown and the top springs back when pressed lightly. Place on a wire rack to cool slightly. Run a knife along the edges of the cake to help separate from the sides of the pan. Carefully release the springform band and lift to remove. Run a knife between the bottom of the cake and the base of the pan. Let cool on a wire rack for 15-20 minutes longer before removing from the bottom of the pan and removing the cake onto a serving platter. Serve warm or chilled.


  1. I love this kind of soft, fruity cakes! Absolutely to save for future baking!

  2. Look at that beautiful crispy eggy crust! I don't think I've ever made a charlotte, but it's definitely going on the list of must-try foods. :)

  3. that looks sooooo good!
    kisses from Milano
    have an amazing day

  4. Any easy apple cake is always a winner, and I really like the idea of using bread. This is a lovely cake Kat!

  5. Such a beautiful cake! I love that it really focuses on the flavor of the apples.

  6. I love having cake for breakfast - now that I'm a blogger, I often do! This one looks very tasty. Also, I'm fascinated by the etymology of desserts.


    That is some comfort food right there...! And I really shouldn't look at your fantabulous, delicious recipes at work, since it always gets me hungry.

    (Work = underwhelming lunches, unless I've brought some yummy leftovers from home.)


  8. This looks so good! MMMMMM :D



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