Apple Sharlotka (or Apple Upside Down Cake...You're Welcome)

Last night I had some weird dreams.

I have heard that pregnant women get unusually bizarre dreams, but to be honest, I typically sleep like the dead and so I {foolishly} didn't really think that would happen to me.

Last night I dreamed that I gave birth in a pitch-black hospital room with just a nurse with me (no Shaun, no other family members), and I waited a full 12 hours before calling anyone (including my husband) to tell them the news. Then I left the hospital to walk down the street for a pumpkin spice latte. I should mention that was without the baby in tow.

So yeah. I was a little freaked out.

You know, if you consider that kind of thing weird.

Maybe American Horror Story is just too much for me to handle this season? I think I was having a flashback to season 1.


I woke up to a sun-shining, gorgeous fall day and I was craving something sweet for breakfast...namely this A-mazing apple upside down cake that I just can't get out of my head.


You see, I made this cake a few weeks ago when I received my Secret Recipe Club assignment for October. When I wandered over to to pick out a recipe, one dish sounded more exotic and more delicious than the next. Since I was going through my crazy apple phase earlier this month, when I stumbled upon the Apple Sharlotka (or Russian Apple Cake...or Apple Upside Down Cake!!!), I knew it was written in the stars.


What, you've never met your destiny with a baked good before?

This cake was so so good. Is it too bold to say that it's one of my favorite recipes ever?

Because it really is. Not only for the taste, but for how easy this cake was. It came together in a snap. Glorious, sugar-coated apples atop a moist, cinnamony cake and doused with a healthy helping of powdered sugar for good measure...there's not much better in life than that my friends.

Apple Sharlotka (Apple Upside Down Cake)

*Adapted from

1 large granny smith apple, peeled and cored (but not chopped!)

1 tsp lemon juice

2 Tbsp brown sugar

1 C self-rising flour

1 C granulated sugar

4 Tbsp unsalted butter, softened + more for greasing pan

4 Tbsp canola oil

2 eggs

1 tsp vanilla extract

½ tsp ground cinnamon

Confectioners’ sugar (for dusting)

Preheat oven to 375 degrees.

Peel the apple and remove the core; but keep apple in tact. Slice the apple into thin rings and place in a mixing bowl. Drizzle with lemon juice and set aside.

Grease a 9-inch round baking pan with butter and set aside.

In a stand mixer (or with a hand mixer), cream together the butter, granulated sugar and oil. Mix in the vanilla and eggs until completely combined.

Stir in the flour and cinnamon until just combined.

Lay the apple rings on the bottom of the baking pan. Top with brown sugar. Pour cake batter over the apples and smooth with a rubber spatula.

Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let cool for 10 minutes, run a knife around the edges of the pan and flip out onto a wire rack or cutting board to continue cooling. The carmelized apples should be on top, looking regal and heavenly. Dust with confectioners sugar before serving.

*Note: I pour a tablespoon of confectioners sugar into a sieve and use that to prettily sprinkle the sugar over the cake. It looks like snow :)


 Slice it up.


Eat lots. 

Maybe share with a friend. Or keep it for yourself. I won't tell.


I'll be thinking of this cake all day.

And tonight, let's all pray for good and happy dreams. Like apple upside down cake and Adam Levine (with both arms attached).