Polish Apple Cake (Szarlotka)

This Polish apple cake, also known as szarlotka or apple shortbread cake, starts with a thick, buttery shortbread-like crust on the bottom, sweet and juicy spiced apple filling, and more shortbread crumbles on top. The end result is more like a pie than a cake, and makes a fantastic holiday dessert.

You might also love these cinnamon apple pecan scones, apple fritter cake, and baked apple cider doughnuts.

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What is Polish Apple Cake?

This traditional apple dessert is very much like an apple pie, with its layers of crust, apple filling and crumble topping. But instead of a thin and flaky pastry dough, you’ll be using a simple shortbread dough. The shortbread is thick and buttery, and makes a wonderful base for the apple filling.

The apples are spiced heavily with cinnamon, as well as a bit of nutmeg and allspice. Lemon zest can also be added to the crust and filling, and there are sometimes layers of meringue or custard, although I didn’t include this option.

While szarlotka is similar to jabłecznik, also a Polish apple dessert, szarlotka is only made with a shortbread crust and a pre-cooked apple filling, while jabłecznik can be made with other types of pastry as well and raw apples in the filling.

Why You’ll Love This Recipe

Easier than Pie. While this dessert has all the flavor of an apple pie, it’s much easier, with a press-in-the-pan crust and simple apple filling.

Fresh for Days. What I loved the most about this Polish apple cake was that the crust doesn’t get soggy and soft after a few days.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients and Tools

• Apples. My preferred baking apples are always a combination of Granny Smith and Honey Crisp. I love the mix of sweet and tart flavors, and their crisp texture. They hold up well to baking, becoming soft in texture without losing their shape. Whatever you choose, you need to pick an apple that doesn’t disintegrate into mush when it’s cooked.
• Lemon Juice and Zest. This adds a touch of brightness to complement the spices.
• Spices. I used a lot of ground cinnamon, as well as nutmeg and allspice to add coziness.
• Butter. The crust calls for a lot of butter, and I prefer using unsalted. If you use salted butter, just omit the added salt in the recipe.
• Springform Pan. A springform pan with removable sides works best for this recipe. Line your pan with parchment paper, so that it covers the bottom of the pan and comes all the way up the insides. It doesn’t need to be smooth, and the paper will be wrinkled in places, which is fine. If you don’t line your pan with paper, the apple filling will leak through the bottom of the pan.

Instructions

Filling

• Peel, core and thinly slice the apples. In a large stock pot or saucepan, combine the sliced apples with the lemon juice, vanilla, brown sugar, flour and spices.
• Over medium low heat, bring the apples to a simmer. Continue to cook over medium or medium low heat, stirring frequently so the bottom layer of apples doesn’t stick to the pan or scorch, until the apples are starting to soften and the juices on the bottom of the pan are thick and syrupy. If the syrup thickens too quickly before the apples have softened, add 1-2 tsp water.
• Set the filling aside to cool for 15 minutes.

Crust and Crumble

• In a bowl, combine the flour, baking powder, salt and sugar.
• Add the melted butter, stirring until partially combined, then add the beaten egg, vanilla and lemon zest (if using), stirring into a moist dough.

Assembly and Bake

• Preheat the oven to 375 F, and position a rack in the center of the oven.
• Line your springform pan with parchment paper, so that it covers the bottom of the pan and comes all the way up the insides. It doesn’t need to be smooth, and the paper will be wrinkled in places, which is fine. If you don’t line your pan with paper, the apple filling will leak through the bottom of the pan.
• Press 2/3 of the dough into the bottom of the paper-lined pan, and bake at 375 F for 12 minutes.
• Remove the pan from the oven, and spread the apple filling over the crust. Crumble the remaining 1/3 of the dough over the apples.
• Reduce the oven temperature to 350 F, and bake for about 40 minutes, until the filling is bubbling and the topping is golden brown.
• Cool completely before cutting into slices. I let mine cool at room temperature for 1 hour, then in the refrigerator for 2 more hours before unmolding the sides of the pan, removing the paper, and cutting it into slices.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

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