Polish Apple Cake (Szarlotka)
This Polish apple cake, also known as szarlotka or apple shortbread cake, starts with a 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.
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Equipment
- 8 or 9 inch Springform Pan with Removable Bottom
Ingredients
Filling
- 2 lbs apples (preferably Granny Smith and/or Honey Crisp)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup light brown sugar, lightly packed
- 2 tbsp all-purpose flour
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
Crust and Crumble
- 2 ¾ cup all-purpose flour, fluffed, spooned and leveled
- 1 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup granulated sugar
- 1 tsp freshly grated lemon zest, optional
- 14 tbsp (7 oz) unsalted butter, melted
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
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.
Notes
Store the leftover Polish apple cake in an airtight container at room temperature for up to 3 days.
If you don't have a springform pan (or if you prefer to serve this warm from the oven), simply bake it in a 9x9 inch square baking pan. After baking, let it cool for 30-60 minutes, then serve warm, topped with ice cream.
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