Szarlotka (Polish Apple Cake)

Close-up of a szarlotka slice showing the apple filling and crumble

Szarlotka (Polish Apple Cake)

Szarlotka is the classic Polish apple cake - a buttery, tender shortcrust (kruche ciasto) packed with spiced tart apples and finished with a golden grated crumble. Less sweet and more apple-forward than American apple pie.

Prep Time40

Cook Time1

Total Time1 40

Servings: slices

Calories: 417kcal

Author: Chef Lukasz

Equipment:

9x13-inch baking tin or a 23cm springform for a deeper cake
Box grater to grate the chilled top dough into crumble
Kitchen Scale weighing the flour, butter and apples keeps the ratios right
Wide pot or deep skillet to cook down the apples
Food processor or pastry cutter for cutting the butter into the dough

Ingredients:

For the shortcrust dough (kruche ciasto)

3 1/3 cups all-purpose flour - 400 g
2/3 cup powdered (icing) sugar - 85 g
1 cup cold unsalted butter - 250 g, cubed
4 large egg yolks
1 tsp baking powder
1 tbsp vanilla sugar - or 2 tsp vanilla extract
3 tbsp sour cream - 45 g, optional, for tenderness
1/4 tsp salt

For the apple filling

3 1/4 lb tart apples - 1.5 kg whole; about 1.2 kg / 2.6 lb once peeled and cored
1/4 cup granulated sugar - 60 g, to taste; tart apples need more
1 1/2 tsp ground cinnamon
2 tbsp lemon juice
3 tbsp breadcrumbs or semolina - 30 g, to line the base

For the topping

1-2 tbsp powdered (icing) sugar - for dusting

Instructions:

Make and chill the dough

Rub the cold butter into the flour, powdered sugar, baking powder and salt until you have coarse crumbs (or pulse in a food processor). Work in the egg yolks, sour cream and vanilla just until the dough clumps together - it stays crumbly, not smooth. Divide into two portions, roughly two-thirds and one-third.
Wrap both pieces and chill for at least 30 minutes (or freeze the smaller piece for 20 minutes). The dough must be properly cold and firm so you can grate the top later.

Cook the apples

Peel, core and coarsely grate or dice the apples. Cook them with the lemon juice, cinnamon and sugar in a wide pot over medium heat, covered, for about 10 minutes until the juices release. Uncover and cook 3-5 minutes more, stirring, to drive off the moisture.
Take the apples off the heat and let them cool completely. This step is the secret to a crisp base - warm apples steam the pastry and make it soggy.

Assemble and bake

Heat the oven to 375°F (190°C / 170°C fan). Grease or line a 9x13-inch tin. Press the larger piece of dough evenly across the bottom and prick it with a fork. For an extra-crisp base, pre-bake it for 8-10 minutes, then scatter the breadcrumbs or semolina over it.
Spread the cooled apples in an even layer over the base. Do not press them down.
Take the chilled smaller piece of dough and coarsely grate it over the apples on the large holes of a box grater. Do not press it down - loose shards bake into a proper golden crumble (kruszonka).
Bake for 50-60 minutes, until the top is golden and the apples are tender. If the top colours too fast, tent it loosely with foil after about 40 minutes.
Let the szarlotka cool completely in the tin before slicing - it is crumbly while warm and firms up as it cools (it is even better the next day). Dust with powdered sugar to serve.

Notes:

Cool the apples fully: the single biggest fix for a soggy szarlotka. Cook off the juice and let them go cold before assembling.

Breadcrumb barrier: the layer of breadcrumbs or semolina under the apples soaks up any stray juice and keeps the bottom crisp.

Grate, do not press: grate the top dough from well-chilled or frozen and leave it loose for a golden, craggy crumble rather than a dense slab.

Tart apples win: Antonowka is traditional; Granny Smith, Bramley or Braeburn all work. Sweet, soft apples turn to mush - keep the filling tart and adjust the sugar to taste.

Not very sweet by design: szarlotka lets the apples shine. If you like it sweeter, dust generously with powdered sugar rather than adding more sugar to the dough.

Nutrition: