Traditional Polish Apple Cake (Szarlotka) (2024)

This Polish apple cake is packed full of delicious, juicy apples and comes with a crispy crumb topping. It is simple to make, not overly sweet and a delicious way to celebrate seasonal fruit.

This Polish apple cake is a hugely popular Polish dessert and there are countless ways of making it. Polish szarlotka can be made with either cooked or raw apples, with or without a layer of meringue sandwiched between the apples and the crumb topping. It can even include different fruits, such as pears or peaches.

The one consistent feature in all szarlotka recipes seems to be the pastry, which is always some type of shortcrust pastry. This is also what makes szarlotka different from Polish ‘jablecznik’ apple cake, which can be made using different types of pastry, even yeast based.

Polish apple cake ingredients

For the filling

• Apples: I used Braeburn apples (see below for alternatives).
• Lemon juice: prevents the apples turning brown and adds citrussy notes.
• Cinnamon: this apple crumb cake has just a hint of cinnamon, but you can increase the amount if you like.
• Sugar: If your apples are very sour you may want to add more sugar than the recommended amount.

For the dough

• Flour.
• Baking powder.
• Fine sea salt.
• Sugar.
• Vanilla extract: in Poland this would normally be replaced with vanilla sugar, which is a common baking ingredient (it’s essentially vanilla flavoured fine sugar).
• Eggs: use the yolks in the dough and reserve the whites to make a meringue layer (see Instructions).
• Butter.
• Yogurt: use any thick yogurt, including Skyr, alternatively low-fat sour cream.

What apples to use

The most popular Polish apple varieties used to make szarlotka recipes include ‘reneta’ and ‘antonowka’, but many other varieties can also be used. I chose Braeburn apples for their sweet and tangy flavour and also because they hold their shape in cooking (this is important!). Granny Smith or Honeycrisp apples would also work well (Golden Delicious or MacIntosh, on the other hand, would not as they break down easily in cooking).

Bramley apples are also a good option, but keep in mind they are very sour which means you’d need to increase the amount of sugar in the filling mixture (and omit the lemon juice!). Consider perhaps using a combination of Bramley and a sweet apple variety.

Step-by-step recipe instructions

1.Start by preparing the apples. Core, peel and cube the apples and place in a large pot along with the lemon juice, cinnamon and 2.5 tablespoons of sugar. Stir thoroughly, cover and cook the apples over a medium heat for about 10 minutes or until they have released their juices and softened a little. Stir the mixture gently occasionally.

2. Remove the lid and continue cooking for 3-4 more minutes stirring gently. Remove from the heat and set aside to cool completely stirring once in a while (the apples will absorb excess moisture as they cool).

3. While your apples are cooling prepare the dough. Place the flour, baking powder, salt, sugar, 4 egg yolks, butter, vanilla extract and yogurt in a food processor.

4. Pulse until the ingredients come together in a dough.

5. Place the dough on top of a flat surface and form a log. Cut it into 2 parts (⅔ and ⅓). Place both on a plate/cutting board and freeze for 30 minutes.

After about 20 minutes preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 23/33 cm (9’'/13’') pan and dust with flour (or line with parchment) and set aside.

6. Remove the dough from the freezer (place the smaller piece in the fridge for now). Cut the larger dough into thin slices (approx. 5mm thick) and arrange in a single layer in the bottom of the pan. If you don’t have enough slices you can cut a little off the smaller dough and use that.

7. Press down with your knuckles to spread the dough evenly over the bottom of the baking pan. Place the pan in the fridge while you prepare the egg whites.

Beat the egg whites with a pinch of salt until soft peaks appear then gradually add 2.5 tablespoons of sugar beating all the time until the mixture is thick and firm. Set aside.

8. Remove the pan as well as the remaining dough from the fridge. Spread the apple filling (it should be completely cooled by now) over the layer of dough and even out without pressing down too much.

9. Spread the egg white mixture over the top.

10. Coarsely grate the remaining dough over the whole thing without pressing down.

11. Bake in the centre of the oven for 40 minutes then cover loosely, if necessary (to prevent the top becoming too dark) and continue baking for another 25 minutes (to ensure the bottom of the cake is fully cooked).

Remove from the oven and set aside to cool before cutting. Dust your apple cake with a little icing/powdered sugar before serving.

Serving suggestions

Polish apple cake has traditionally been served with only a dusting of icing/powdered sugar (as in the photos), but, just like apple pie, it is also delicious with a scoop of vanilla ice cream or dollop of whipping cream.

Do I have to use a food processor

No, you don’t, but I prefer it as it’s quick and easy to do (the food processor method takes only about 30 seconds!). If, however, you prefer to make the dough by hand place the flour, baking powder, salt, sugar and butter in a large bowl and using your fingertips make a crumbly mixture. Then add the egg yolks, vanilla extract and yogurt and knead in to form a dough.

Top tips

• Cook the apples as soon as you’ve peeled and chopped them (peeled apples brown quickly).
• Cool the apple mixture before assembling the cake.
• Grate the dough topping directly over the layer of egg whites and do NOT press down.
• Preheated the oven before placing the cake inside.
• I recommend cooling the cake completely before cutting (it will be crumbly if you cut it while still hot).
• Best served on the day it’s made, but will still be delicious for the next 2-3 days. Just keep it covered so it retains its moisture.
• Freeze for up to 3 months.

Can I prepare Polish apple cake ahead

You can prepare parts of szarlotka cake ahead, but I do not recommend assembling the entire recipe ahead. This is because the apple filling mixture is quite moist and may start releasing juices if left unbaked. The egg white layer will also lose its shape under the layer of the crumb top.

You can, however, prepare the apple filling ahead! Simply cook and cool the apples as per Instructions then cover and refrigerate overnight. Stir gently before assembling the cake.

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• Traditional Baked Polish Cheesecake (Sernik)
• Polish Rice with Apples (Ryz z Jablkami)

Keep in touch!

If you make this Polish apple cake I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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