A sharlotka is a beloved Russian classic — simple, flexible, and packed with fruit and flavor. This almond and peach version is studded with juicy peaches and crunchy slivered almonds, making it an ideal last‑minute dessert when guests arrive.
Summer in Chicago slipped by in a blur this year, and I find myself wishing for just a few more warm, lazy days. There’s something about long evenings, last‑minute lake trips and backyard barbecues that makes summer unforgettable — and no summer feels complete without ripe, sun‑kissed peaches.
Peaches need little coaxing to shine in a dessert. Even when they are a little bruised, they bring color, aroma and juicy sweetness that turn simple bakes into summer favorites. I had a stash of peak‑season peaches and decided to make a sharlotka.
What is a sharlotka? It’s the easiest cake you’ll ever make: one bowl, minimal fuss and a tender, eggy sponge filled with fruit. Russian grandmothers reach for it when unexpected guests arrive; it pairs perfectly with tea and appears in countless family kitchens. My daughter Charlotte’s Russian nickname is Sharlotka, so the dessert always makes me smile — sweet, a little tart, and utterly comforting.
This version layers sliced peaches (and a few plums) with slivered almonds and dried cranberries, then pours a light almond‑scented batter over top. You can place the fruit on the bottom of the pan, as I did, so it becomes the cake’s glossy, flavorful top after baking. If you prefer fruit throughout the cake, gently fold it into the batter after mixing the flour.
To prepare: preheat the oven to 350°F and line and butter the bottom of a 9‑inch springform pan with parchment. I like to trace and cut the parchment to fit the bottom, then butter the pan so the cake releases cleanly.
Peel and slice about six to seven medium stone fruits — peaches, plums or apples work well. Arrange the slices in the prepared pan, sprinkle in the slivered almonds and toss gently so everything is evenly distributed. Add a handful of craisens (dried cranberries) for a bright pop of tartness and drizzle about 2 tablespoons of fresh orange juice and a tablespoon of orange zest over the fruit to lift the flavor.
For the batter, whisk or beat three eggs with one cup of sugar until pale and thick — the so‑called ribbon stage when the mixture falls back slowly in ribbons. Add one cup of flour, 1/2 teaspoon baking powder and one teaspoon vanilla extract, and mix just until combined. Pour the batter evenly over the fruit and almonds.
Bake at 350°F for about 50 minutes, until the cake is golden and a tester comes out clean. Remove from the oven, let the cake cool in the pan until it reaches room temperature, then release the springform and remove the parchment. If you left the fruit on the bottom, the exposed side after unmolding will be slightly sticky and glossy — delicious!
For clean slices, cool the cake completely. A handy tip is to mark the cake where you’ll cut and use a length of clean kitchen floss to slice through — it helps make even cuts without tearing the fruit layer. Dust with powdered sugar just before serving.
Peach and Almond Sharlotka
Description
A sharlotka is a beloved Russian cake: simple, adaptable and fruit‑forward. This almond and peach version combines juicy fresh peaches with crunchy slivered almonds and a light, tender sponge.
Ingredients
- 6–7 medium fruit (peaches, plums or apples)
- 1/2 cup slivered almonds
- 1/4 cup craisens (dried cranberries)
- 2 tbsp freshly squeezed orange juice
- 1 tbsp orange zest
- 3 eggs
- 1 cup flour
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Butter for greasing pan
- Powdered sugar for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Butter and line the bottom of a 9‑inch springform pan with parchment.
- Peel and slice the fruit; it does not need to be perfectly uniform.
- Arrange the fruit in the prepared pan, add slivered almonds and toss lightly to combine.
- Add craisens (dried cranberries) for tartness.
- Drizzle 2 tablespoons fresh orange juice and sprinkle 1 tablespoon orange zest over the fruit and toss.
- In a bowl, beat the eggs and sugar until pale and ribbon‑like (about 3 minutes by mixer).
- Add flour, baking powder and vanilla and mix until just combined.
- Pour the batter evenly over the fruit in the pan.
- Bake for about 50 minutes, until golden and a tester comes out clean.
- Cool the cake in the pan to room temperature, then remove the springform and parchment.
- Mark slices with a knife and use kitchen floss to cut through for clean pieces. Ensure the cake is completely cool before slicing.
- Dust with powdered sugar and serve.
Notes
This cake has most of the fruit concentrated on the top because the fruit was arranged in the pan before pouring the batter. If you prefer the fruit distributed throughout the cake, gently fold it into the batter with a spatula after the flour is mixed in.
Serve slightly warm or at room temperature with tea or coffee. The combination of tender cake, juicy stone fruit and crunchy almonds is quintessential summer comfort — quick enough for an everyday treat and lovely enough for guests.