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Loading...Polish Apple Cake is a beloved rustic dessert featuring a buttery shortcrust pastry wrapped around a generous layer of cinnamon-spiced apples. Traditionally served with a dusting of powdered sugar and a hot cup of coffee or tea, it's the kind of homestyle cake that fills the kitchen with the comforting aroma of baked apples. The contrast between the tender, slightly tangy apple filling and the crisp, golden crust makes every bite irresistible.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 20 gFat
- 12 gSaturated Fat
- 55 gCarbs
- 4 gFiber
- 28 gSugar
- 5 gProtein
- 180 mgSodium
- 195 mgPotassium
- 35 mgCalcium
- 1.8 mgIron
- 6 mgVitamin C
- 230 mcgVitamin A
Ingredients
For the shortcrust pastry
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp fine salt
For the apple filling
- 2 1/2 lbs tart apples such as Granny Smith or Antonówka, peeled and cored
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp potato starch or cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
For assembling and finishing
- 1 large egg white, lightly beaten
- 2 tbsp coarse sugar for sprinkling
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving optional
Directions
- Make the dough: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar. Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and vanilla, then mix just until a soft dough forms. Divide into two portions (about 60/40), wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling: Grate the apples on the large holes of a box grater or slice them thinly. Toss immediately with the lemon juice to prevent browning. In a small bowl, combine the sugar, cinnamon, nutmeg, and potato starch, then sprinkle over the apples and mix well.
- Preheat the oven to 375°F (190°C) and lightly butter a 9-inch springform pan or square baking pan.
- Roll out the larger dough portion between two sheets of parchment paper into a round slightly larger than your pan. Transfer to the pan and gently press into the bottom and about 1 1/2 inches up the sides. Prick the base all over with a fork.
- Spread the apple filling evenly over the crust, pressing it down gently to compact the layers and release any trapped air.
- Roll out the smaller dough portion and place it over the apples. Trim the edges, then crimp or fork-seal the top and bottom crusts together. Brush the top with the beaten egg white, sprinkle with coarse sugar, and cut a few small steam vents in the center.
- Bake for 40-45 minutes, until the top is deep golden brown and the apples are bubbling at the vents. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
- Cool the cake in the pan on a wire rack for at least 30 minutes before releasing the springform or cutting into squares. Dust generously with powdered sugar just before serving. Serve warm or at room temperature, with whipped cream or ice cream if desired.
Cook’s Notes
- Antonówka apples are the traditional Polish choice for szarlotka, but Granny Smith or a mix of tart and sweet apples works beautifully.
- Keep the butter and dough cold at all times for the flakiest, most tender crust. Work quickly and chill the dough again if it softens too much while shaping.
- Grating the apples (rather than slicing) gives the cake that classic dense, jammy filling characteristic of authentic szarlotka.
- Let the cake cool fully before slicing so the filling sets and the pieces hold together neatly.
- For a richer finish, serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
