Project Description



Photo by Cynthia Salaysay

Elegant, light, and pudding-ish, this is a fantastic afternoon party cake. If you prefer it sweeter, use Braeburn or Fuji apples; otherwise, Granny Smiths are tops. Either way, choose an apple that will hold its shape when baking. Recipe by Cynthia Salaysay.

Whole Wheat Apple Sharlotka

Makes one 8-inch cake.
Inspired by Matt Danko’s Apple Sharlotka.


  • 4 Granny Smith apples—peeled, cored, quartered, and thinly sliced
  • 1 Tbsp fresh lemon juice
  • 3/4 cup plus 2 Tbsp sugar
  • 3/4 cup plus 2 Tbsp Community Grains Hard Red Winter Wheat Flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs at room temperature
  • 1/2 tsp pure almond extract
  • 3 Tbsp unsweetened applesauce
  • Powdered sugar, for dusting

Baking Instructions

  1. Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch springform pan. (Note: you can use a regular 8-inch round cake pan. Butter the bottom and sides, and line the bottom with a circle of parchment paper and the sides with 2- to 3-inch high strips of parchment paper.)
  2. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  3. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg, and salt. In a medium bowl, using an electric mixer with a whisk attachment, beat the eggs with the almond extract and the remaining 3/4 cup at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
  4. Measure out the applesauce in a small bowl, and fold a small amount of the egg and sugar mixture into the applesauce to lighten it. Return this mixture to the larger bowl.
  5. Gently fold in the dry ingredients just until incorporated, then fold in the apples.
  6. Pour the batter into the cake pan, and smooth the top.
  7. Bake the sharlotka for about 1 hour and ten minutes, until it is golden and crisp on top and a cake tester inserted in the center comes out clean (a little bit of apple clinging to the tester is okay). Transfer to a rack and let rest for 15 minutes, (30 minutes if using a regular cake pan). Unmold and transfer to a serving platter. Dust with powdered sugar and serve warm.