Why You’ll Love This Recipe
Polish Szarlotka is a classic apple cake that perfectly represents the heart of traditional Polish baking. Made with a buttery pastry base, tender cinnamon-spiced apples, and often finished with a crumb topping or pastry lattice, this dessert is comforting, fragrant, and deeply nostalgic. It is commonly served in Polish homes during autumn and winter, but its timeless flavor makes it enjoyable year-round.
What makes szarlotka so special is its balance. The apples are soft but not mushy, gently sweetened and lightly spiced, while the pastry provides structure and richness without overpowering the filling. When I first made this cake, I was surprised by how elegant it tasted despite using very simple ingredients. It pairs beautifully with tea or coffee and can be served warm or cold, making it ideal for both everyday baking and special occasions.
Polish Szarlotka – Traditional Polish Apple Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Polish Szarlotka is a traditional apple cake made with a buttery shortcrust base, spiced apple filling, and a crumbly or lattice topping, commonly enjoyed with powdered sugar or whipped cream.
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1.5 kg apples, peeled, cored, and grated
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 2 tbsp breadcrumbs or semolina
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
- In a bowl, combine flour, baking powder, sugar, and salt.
- Add cold butter and rub into the flour mixture until crumbly.
- Add eggs and vanilla extract and knead quickly into a dough.
- Divide the dough into two portions, one slightly larger than the other. Chill both for 30 minutes.
- Press the larger portion of dough into the bottom of the prepared pan.
- Sprinkle breadcrumbs or semolina over the dough.
- Mix grated apples with lemon juice and cinnamon, then spread evenly over the base.
- Grate or crumble the remaining dough over the apples.
- Bake for 45–50 minutes until golden.
- Cool completely and dust with powdered sugar before serving.
Notes
- Use tart apples like Granny Smith for best flavor.
- The cake tastes even better the next day.
- Serve with whipped cream or vanilla ice cream if desired.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Apples are the star of this recipe. Tart varieties work best, as they hold their shape and balance the sweetness of the cake.
All-purpose flour forms the base of the pastry, giving the cake structure while remaining tender.
Butter adds richness and creates a soft, crumbly texture in the dough. Cold butter is especially important for the right consistency.
Sugar sweetens both the pastry and the apple filling without overwhelming the natural apple flavor.
Egg yolks enrich the dough, making it tender and cohesive.
Baking powder helps the pastry rise slightly, preventing it from becoming too dense.
Cinnamon adds warmth and enhances the natural sweetness of the apples.
Lemon juice brightens the filling and prevents the apples from browning.
Breadcrumbs or semolina are often used to absorb excess moisture from the apples and keep the crust crisp.
Powdered sugar is used for finishing, giving the cake a traditional and elegant appearance.
Directions
Begin by preheating your oven to 180°C (350°F) and lining a rectangular baking pan with parchment paper.
Peel, core, and grate or thinly slice the apples. Place them in a bowl with sugar, cinnamon, and lemon juice. Cook gently in a saucepan for several minutes until softened but not fully broken down. Set aside to cool.
In a large bowl, combine flour, baking powder, and sugar. Add cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolks and mix until a soft dough forms. Divide the dough into two portions, with one slightly larger than the other. Chill both portions briefly.
Press the larger portion of dough evenly into the bottom of the prepared pan. Sprinkle lightly with breadcrumbs or semolina. Spread the cooled apple filling evenly over the base.
Grate or crumble the remaining dough over the apples to form a topping. Bake for 40 to 45 minutes, or until the top is lightly golden. Allow the cake to cool before dusting with powdered sugar and slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes approximately 12 servings. Preparation time is about 30 minutes, baking time is 40 to 45 minutes, making the total time roughly 1 hour and 15 minutes.
Storage/reheating
Szarlotka can be stored at room temperature for one day or refrigerated for up to four days. To reheat, warm slices gently in the oven. It can also be enjoyed cold, which many people prefer for a firmer texture.
Variations and Customizations
Szarlotka has many regional and family variations. Some versions include a meringue topping made from whipped egg whites, which adds lightness and contrast. Others feature a lattice crust instead of crumbs for a more decorative finish.
You can adjust the spice level by adding nutmeg or cloves to the apples. For a richer filling, raisins or chopped walnuts can be mixed in.
When I tested this recipe with a mix of tart and slightly sweet apples, the flavor became more complex and balanced. These small adjustments allow you to personalize the cake while staying true to its traditional roots.
Nutrition and Dietary Info
Polish Szarlotka is a classic dessert made with apples, butter, and flour. While it is an indulgent treat, the apple filling provides natural fruit sweetness and fiber. Portion size and ingredient substitutions can help tailor it to individual dietary needs.
Expert Tips & Customizations
Choose Tart Apples
They provide better structure and balanced flavor.
Keep Butter Cold
Cold butter ensures a tender, crumbly pastry.
Cool Before Slicing
Allowing the cake to cool helps it set cleanly.
Dust Just Before Serving
Powdered sugar looks best when added fresh.
FAQs
What type of apples are best for szarlotka?
Tart apples that hold their shape work best.
Can I make this cake ahead of time?
Yes, it tastes even better the next day.
Is szarlotka the same as apple pie?
No, it is more cake-like with a pastry base and topping.
Can I freeze szarlotka?
Yes, it freezes well when wrapped properly.
Does it need to be refrigerated?
Only after the first day for freshness.
Can I reduce the sugar?
Yes, especially if using sweeter apples.
Can I add vanilla?
Yes, a small amount complements the apples well.
Why use breadcrumbs under the apples?
They absorb excess moisture and protect the crust.
Can I make it gluten-free?
Yes, with a suitable flour substitute.
How is it traditionally served?
With tea, coffee, or a light dusting of powdered sugar.
Conclusion
Polish Szarlotka is a timeless apple cake that showcases the beauty of simple ingredients and traditional baking. With its buttery crust, fragrant apple filling, and comforting flavor, it is a dessert that feels both homely and elegant. Whether served warm or chilled, szarlotka remains a beloved classic that deserves a place in every baker’s recipe collection.
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