Polish Apple Cake (Szarlotka)
This beloved Polish dessert combines the perfect balance of tart apples and buttery pastry. Unlike many overly sweet desserts, traditional Szarlotka emphasizes the natural flavor of the apples, making it the perfect companion to afternoon tea or as a sophisticated end to a dinner party.
Equipment
- 9x13-inch baking pan
- Pastry Cutter
- Parchment Paper
Ingredients
For the Dough
- 2 cups all-purpose flour 250g
- 1/2 cup granulated sugar 100g
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs large
- 1/2 cup butter cold, cubed (115g)
- 1 tbsp sour cream can substitute Greek yogurt
- 1 tsp vanilla extract
For the Apple Filling
- 2 pounds tart apples about 6-7 medium, Granny Smith recommended
- 2 tbsp lemon juice
- 1/4 cup granulated sugar 50g, adjust to taste
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp raisins soaked in 1 tbsp rum optional
For Finishing
- 1 egg for egg wash if making lattice top
- powdered sugar for dusting
- cinnamon pinch for dusting
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using your fingertips or a pastry cutter, work the cold cubed butter into the flour mixture until it resembles coarse crumbs.
- Add the eggs, sour cream, and vanilla extract, mixing just until the dough comes together. Be careful not to overwork the dough.
- Divide the dough into two portions: ⅔ for the base and ⅓ for the top. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.
- Peel, core, and thinly slice the apples (approximately ¼-inch thickness). In a large bowl, toss the apple slices with lemon juice to prevent browning.
- In a separate small bowl, mix the sugar, cinnamon, nutmeg, and cornstarch. Sprinkle this mixture over the apples and gently toss until evenly coated. If using, add the rum-soaked raisins.
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Remove the larger portion of dough from the refrigerator. On a lightly floured surface, roll it out to fit the bottom and slightly up the sides of your baking pan (approximately ¼ inch thick).
- Transfer the dough to the prepared pan, pressing it gently into the corners. Prick the bottom several times with a fork to prevent bubbling during baking.
- Arrange the apple filling evenly over the dough base, creating a generous layer.
- For the top crust, either roll out the remaining dough and cut into strips to create a lattice pattern, or grate the cold dough directly over the apples for a rustic crumble topping.
- If making a lattice top, brush with beaten egg for a golden finish.
- Bake for 45-50 minutes, or until the crust is golden brown and the apple filling is bubbling slightly at the edges.
- Allow to cool in the pan for at least 30 minutes before lifting out using the parchment overhang.
- Dust with powdered sugar and a pinch of cinnamon before serving.
Notes
The cake tastes even better on the second day when the moisture from the apples has slightly softened the crust and the flavors have had time to develop fully.
For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour and add ½ teaspoon xanthan gum if your blend doesn't include it.
Store at room temperature, covered with a clean kitchen towel, for up to 2 days, or refrigerate in an airtight container for up to 5 days.
Can be frozen in individual slices for up to 3 months.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 62mgSodium: 105mgFiber: 3gSugar: 24g
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