Polish Apple Cake (Polish Szarlotka Recipe)

5 from 7 votes

Polish Apple Cake (Polish Szarlotka Recipe)

Polish Apple Cake recipe is easy to make with just a few basic, wholesome ingredients. Known as “szarlotka”, it can be served warm or at room temperature with ice cream or whipped cream.

Prep Time30

Cook Time1 10

Dough cooling time1

Course: Dessert

Cuisine: Polish

Servings:

Calories: 300kcal

Author: Agnieszka

Equipment

1 2-qt rectangular Pyrex dish or a 7 x 11 cake pan
1 Food processor

Ingredients

2 ½ cups flour
15 tablespoon butter cold, cut into 1-inch pieces
⅓ cup sugar
1 egg large
1 teaspoon baking powder
1 pinch salt
2 ½ lbs apples 7-8 apples, see Note
½ teaspoon cinnamon

Instructions

Place flour, butter, egg, sugar, baking powder and salt in the bowl of a food processor fitted with a blade.
Pulse several times until it resembles coarse meal (pea-sized bits). After that process just until a ball of dough forms. If it's too dry to come together, add a tablespoon of icy cold water or sour cream (only if you have to though).
Transfer the dough ball onto a piece of plastic film, wrap tightly and place in the fridge for one hour.
Preheat the oven to 350 degrees Fahrnheit. Grease a 7 x 11-inch rectangular baking dish with a little butter and line with parchment paper. Butter helps the paper stick to the dish. Set aside.
While the dough is chilling, peel and core the apples.
Grate the apples using the food processor or a hand grater and transfer to a large bowl. Add cinnamon and mix to incorporate.
After 1 hour, take the dough ball out of the freezer and cut ⅔ of it into a few ¼-inch thick slices. Place the remaining ⅓ of dough in the freezer - you will use it to grate on top of the cake.
Place th dough slices on the bottom of the prepared baking dish, then press with your fingers to form an even layer.
Using clean hands or a cotton kitchen towel, squeeze out most of the juice from grated apples and place it on top of the dough layer. Do it in batches until all apples are used up. Then press lightly with your hands or a spoon to even out.
Take the remaining ⅓ of dough from the freezer, grate and place on top of the apples in an even layer.
Place in preheated oven and bake for 60-70 minutes until golden brown.
Let cool for at least 30 minutes (or completely) and dust the top with powdered sugar.
Cut into 12 squares and serve warm or at room temperature.

Notes

I usually make this cake in a 7 x 11-inch glass Pyrex dish but you can also use a similarly sized metal cake pan or a 9-inch spring form.

The best apples to use are tart and juicy varieties, such as Honeycrisp or Grannyt Smith. Fuji or Pink Lady will also work well.

I like to grate the dough for the top layer but if you prefer, you can tear it into small pieces. For that version, place the remaining dough in the fridge instead of a freezer.

Make sure the butter and the egg are cold for this recipe.

If you don't have a food processor, you can make the dough by hand or using a pastry cutter (or 2 forks). Place all dough ingredients in a large bowl. Cold butter should be cut into small pieces. Using a pastry cutter or 2 forks, work the mixture until it resembles coarse meal. Using floured hands work the dough just until a ball forms.

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