Polish Apple Cake
A classic Polish dessert featuring a tender crust and layers of spiced apples, perfect for family gatherings and cozy nights.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the crust
- 2.5 cups all-purpose flour providing a sturdy and flaky base.
- 0.5 cups granulated sugar for a subtle sweetness.
- 1 tsp baking powder which gives the crust a light and airy texture.
- 0.5 tsp salt to enhance the flavors.
- 1 cup cold, cubed unsalted butter integral for a rich and buttery crust.
- 2 large egg yolks which add richness and depth.
- 2 tbsp sour cream contributing a slight tanginess.
- 1 tsp vanilla extract for warmth and flavor.
For the apple filling
- 5 large tart apples (like Granny Smith or Jonagold) peeled and thinly sliced, offering essential tartness.
- 0.33 cups granulated sugar for the apple filling.
- 1 tsp ground cinnamon adding warmth and spice.
- 1 tbsp lemon juice which brightens the flavor of the apples.
- 1 tbsp cornstarch (optional) for thickening, perfect for a more cohesive filling.
- to taste powdered sugar for dusting before serving.
Instructions
Make the crust
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Gradually cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add in the egg yolks, sour cream, and vanilla extract, mixing until a dough forms.
- Divide the dough in half, shape into discs, and wrap in plastic wrap.
- Chill in the refrigerator for about 30 minutes.
Prepare the apple filling
- While the dough chills, toss the sliced apples with granulated sugar, ground cinnamon, lemon juice, and cornstarch (if using) in a large bowl.
- Allow the mixture to sit for a few minutes to let the flavors mingle and the apples release some juices.
Assemble the cake
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking dish with parchment paper.
- Retrieve one disc of dough from the refrigerator and press it evenly into the bottom of the prepared pan.
- Spread the apple mixture evenly over the crust.
- Crumble the second disc of dough over the apple layer, pressing it lightly to adhere.
Bake and finish
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling.
- Allow the cake to cool completely in the pan.
- Before serving, dust generously with powdered sugar.
Notes
To enhance the Szarlotka, consider adding chopped walnuts or almonds to the apple filling for crunch. Pair with vanilla ice cream or whipped cream. Store covered in the refrigerator for up to 4-5 days, or freeze slices for up to three months.