Russian Apple Cake

Molly W.


This is a delicious yet wonderfully simple recipe. It always succeeds. I got the basics of the recipe in a Russian cookbook. But the title was Moscow apple cake. I know I’ve tweeked the recipe, but I’m not sure how. I saw a recipe from Volgograd that was very close to mine. The difference was no salt, cinnamon, or lemon. The lemon is my addition, for just incase your apples aren't tart.


★★★★★ 1 vote

15 Min
1 Hr


  • 3
  • 1 c
  • 1 c
  • 1 pinch
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 3
    apples, peeled, cored, and 1/8thed and sliced

How to Make Russian Apple Cake


  1. Preheat oven to 350 degrees.
    Grease and flour a flat bundt pan, with spring-form edge.
    But any pan the batter will fit into, with some room to spare, will do.
  2. Put the eggs, sugar, flour, salt, soda and cinnamon into an electric mixing bowl and beat until light in color.
    Peel and cored and quarter the apples.
    Take each quarter, cut in half the long way, and slice the short way.
    Toss apple slices in lemon juice if desired for tartness.
    Fold apples into the batter and spoon mixture into the pan.
    Bake for 45 to 60 minutes. This depends on how much apples you have used and how wide your pan is. The cake should spring back when touched if it is done.
  3. Serve with sweetened whipped cream.

Printable Recipe Card

About Russian Apple Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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