Sharlotka, often mistakenly listed online as apple cake, is a light, not overly sweet apple bread pudding regularly served throughout Belarus, referred to here as apple pie. We typically prepare Sharlotka from the start of apple harvest in September throughout all autumn. This year’s favorite was topped with a delicious salted caramel swirl. Enjoy.
Preheat oven to 180C/355F. Butter a sheet cake pan (I used a 21 x 30cm ceramic), then lightly coat bottom and edge with granulated sugar. If including raisins, place 60 g golden seedless raisins in a small bowl, cover with boiling water and set aside. In a large mixing bowl, combine 2 eggs, 100 g sugar and 1/2 teaspoon vanilla extract. A rubber spatula was used throughout entire recipe, no need for mixer. Next add 2 Tablespoons honey and 200 g all-purpose flour, combine. Add all remaining ingredients –150 mL kefir, 1 teaspoon ground cinnamon OR pumpkin spice, 1 teaspoon vegetable oil, 1 teaspoon baking powder, 100 g melted unsalted butter and the pre-plumped raisins– combine into a batter, set aside. Add 250 g apples (about 3 medium apples), peeled and sliced, combine. Gala apples were used this time.
Pour batter into prepared sheet pan and spread out evenly. Bake 40 minutes. Allow to cool at room temperature before serving. The longer it sits, the more ideal the flavors. Top with whipped unsweetened heavy cream, if using caramel this is sweet enough, and add only when ready to serve. Swirl cooled caramel into whipped cream just before serving, amount preferred. Best served warm.
Make-Ahead Caramel
In a medium-sized saucepan over medium-low heat, dissolve 200 g confectioners sugar (or light corn syrup) stirring continuously. Add 90 g melted unsalted butter at room temperature, combine. Increase heat to medium-high and watch carefully as mixture starts to lightly boil. Continue stirring while keeping an eye on the color; you want it to turn a deep golden brown before proceeding any further. When desired color is reached, remove from heat and carefully add 118 mL heavy cream —it will bubble up and sizzle. Stir until all combined. Add pinch of salt and let cool at room temperature before serving or storing in airtight container for later use. Caramel will thicken as it cools.
Making caramel involves a little patience and focus, so it’s best to make ahead on a separate day.
As always, ingredients may be improved by choosing cruelty-free vegan.
