An Apple Sharlotke is a dense apple cake, heavily flavoured with almond and cinnamon. It is a perfect warm dessert when the apples are bountiful and the weather is cool. Pull out this recipe when the first snow is in the air and you find yourself craving all things holly and warm.

Recipe and photos by Corynn Fowler. 


– 4 Granny Smith apples, cored and thinly sliced

– Lemon, juiced

– 1 Cup sugar

– Cup all purpose flour

– 3 Eggs

– 1 Tsp cinnamon

– Tsp almond extract

– Pinch of salt

– Confectioners sugar

1. Heat the oven to 350° and grease an 8 inch spring-form pan with butter.

2. Slice the apples thinly and toss them with the lemon juice and a generous pinch of sugar. Let them stand.

3. Whisk the flour, cinnamon, and salt together.

4. In a stand mixer, combine the eggs, sugar, and almond extract. Beat on high for about 6-8 minutes until the mixture is thick and forms ribbons when poured.

5. Gently mix the dry ingredients into the egg mixture.

6. Spread the sliced apples in the spring form pan, they should fill most of the pan when stacked 3-4 layers thick. Pour the batter evenly on top and tap the pan to help distribute it throughout the apples.

7. Bake for 1 hour. Allow the Sharlotke to cool for 10 minutes, and serve warm with a dusting of powdered sugar.


Corynn Fowler writes a food blog called Nourished by Corynn. Please visit her at