Polish Apple Cake (Szarlotka)

Polish apple cake called Szarlotka is a traditional Polish bake celebrating autumnal abundance of apples and it's out of this world delicious.

Simple to make, melt in the mouth pastry with generous amount of gently spiced apples, that's it, pure and simple.

With apple season in full swing now, if there is only one thing I was ever allowed to bake with apples it would have to be szarlotka.

This traditional Polish apple cake (or some of my American readers would perhaps call it apple pie) is one of the most popular Polish bakes.

For a British take on apple cake you might want to try my popular Dorset Apple Cake recipe and to explore other Polish treats try my Faworki recipe.

Jump to:

• 🍏 What is szarlotka?
• ✔️ Why you'll love this recipe
• 📝 Ingredients
• 🔪 Instructions
• 🥡 Storing
• 💭 Pro Tips
• 🍴 Serving suggestions
• ❓ FAQ
• 😋 More autumnal bakes you might enjoy
• 📋 Recipe
• 💬 Comments

🍏 What is szarlotka?

Szarlotka is a traditional Polish apple dessert consisting of sweet shortcrust pastry bottom followed by generous apple filling middle and crumbed or rolled out top pastry layer.

The types of apples used in this simple bake can vary but I like using tart cooking apples to create that lovely contrast against sweet pastry.

The great thing about this apple cake is that you only need to make one pastry for both top and bottom layers.

There is also no need for laborious rolling out of pastry and it getting stuck, tearing etc. All you need to do is grate it on a coarse box grater (more about it below).

There are many different versions of szarlotka, some of them with extra layers of meringue or custard but I'm keeping things super simple here today so it's just pastry and apples.

✔️ Why you'll love this recipe

• It's quick and easy to make.
  
• Perfect way of using up the abundance of apples of any type.
  
• It makes a great bake to go with coffee but also as a dessert. Pass the ice cream please!
  
• My version of szarlotka is vegan and can be easily made gluten-free.
  
• It's a definite crowd pleaser and perfect way of using simple, seasonal and local ingredients.

📝 Ingredients

Here's what you will need to make my Polish Apple Cake (Szarlotka):

Pastry

Plain (All Purpose) Flour - For gluten-free version use your favour plain gluten-free flour.

Baking Powder - Make sure it's certified gluten-free if going for gluten-free version of szarlotka.

Caster (Fine) Sugar

Pinch of salt - Add it if using unsalted butter.

Vegan Block Butter - Either salted or unsalted. I use salted Flora Plant (UK) and skip extra salt.

Vegan Yogurt - Any plain yogurt will work well.

Vanilla Extract - In Poland you can buy sachets of vanilla sugar which is basically fine sugar flavoured with vanilla. However, to keep things simple we're using vanilla extract.

Apple Filling

Apples - You can use any type of apples you have on had. Having said that, the ones that work best are the ones that keep their shape and don't go too mushy.

I like to use Bramley cooking apples but if you prefer sweeter variety try Braeburns, Cox's Orange Pipping, Golden Delicious or even Gala.

Caster Sugar - Adjust the quantity to your taste.

Vegan Butter - You don't have to use butter but I like to add a bit of richness to my filling.

Spices - I went for mix of ground cinnamon, ground ginger and a little bit of nutmeg. Feel free to choose your own mix.

Vanilla Extract - I would say it's optional in the filling but I do love a hint of vanilla here.

🔪 Instructions

Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

Start by preparing your pastry.

Put all of the ingredients into food processor and pulse gently until they form dough.

***Quick Tip*** If you don't have a food processor simply combine flour, baking powder, salt, sugar and butter in a bowl and rub in with your fingers until you reach consistency of fine breadcrumbs. Add yogurt and vanilla extract and knead in gently until dough forms.

Divide the dough into two pieces (one only slightly larger than the other).

Wrap both pieces separately in some beeswax wraps or other and place both pieces in the freezer for as long as it takes to prepare and cool the filling.

As your dough is chilling prepare the apples.

Peel and core the apples and cut them into small chunks.

Sprinkle over some sugar, spices, vanilla extract (if using) and dot with pieces of butter (if using), cover and put on a medium low heat.

Cook for about 10 minutes stirring occasionally just to soften apples a bit but you want them to still hold their shape.

Set apples aside and let them cool as you preheat the oven to 180C/350F/Gas Mark 4.

Prepare baking tin by lining it with some baking paper.

When the oven finished preheating, take out the larger piece of pastry from the freezer and grate it coarsely on a box grater all over the bottom of the tin.

Press the pastry down with your fingers until it evenly covers bottom of the tin.

Put prepared apple filling on top of the pastry.

Next, take out the smaller piece of pastry from the freezer and grate it coarsely over the top of the apples.

Bake in preheated oven for approximately 1hr.

***Quick Tip*** If the top of the cake starts browning too much, cover it with some foil half way through baking.

Take szarlotka out of the oven and let it cool in the tin before serving.

Dust with some icing sugar and enjoy!

🥡 Storing

Store: Szarlotka will keep for up to 5 days in the fridge.

Reheat: Bring it up to room temperature before serving or warm it up gently for a few seconds in a microwave.

Freeze: Polish apple cake can be frozen for up to 3 months. I would suggest freezing individual pieces gently wrapped in baking paper and foil.

As szarlotka is a very moist cake it can change its consistency after defrosting. It is likely to develop a bit of a soggy bottom but will still be delicious.

Defrost overnight in the fridge or for a couple of hours on the kitchen counter.

💭 Pro Tips

Weigh out your pastry ingredients using simple kitchen scales. Accuracy is everything when it comes to baking.

I like to bake most of my cakes (including szarlotka) in traybake form. I highly recommend this rectangular springform 28x18cm.

Use food processor if you have one to make your pastry. It makes a child's play out of pastry making.

Keeping pastry dough in the freezer as you prepare apple filling makes it easier to grate.

Use simple box grater (its coarse side) for grating pastry dough. It's a game changer!

Adjust the amount of sugar depending on the type of apples you're using. Sweet apples will require less sugar and might benefit from a squeeze of lemon juice to break that sweetness a bit.

Apples oxidise (turn brown) very quickly when peeled so make sure you prepare them when you're ready to cook them.

Don't be tempted to add any water when cooking your apples. They will release enough moisture without it.

Cool the apples a bit before placing them on top of pastry or you risk "soggy bottom".

Watch your apple cake closely when baking and do cover it loosely with some foil if top is browning too much (usually half way through baking).

🍴 Serving suggestions

Dusting of icing sugar is all that szarlotka needs. Oh, and don't forget a nice cup of tea or coffee.

However, if you're after that pudding feeling, it is also delicious served warm with cream, ice cream or custard.

❓ FAQ

😋 More autumnal bakes you might enjoy

Vegan Sticky Toffee Pudding (Gluten-Free)

Vegan Pumpkin Banana Bread

Apple Cinnamon Muffins (Vegan)

Vegan Pumpkin Muffins

Have you tried my Polish Apple Cake (Szarlotka)? 
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

📋 Recipe