Also known as szarlotka, this traditional cake can vary from home to home. It all depends on the particular recipe handed down through the family. The texture of this one is hearty and happens to make the perfect hand-held Polish Apple Cake Squares.
What is szarlotka?
Szarlotka (pronounced shar-lot-ka) is a popular Polish dessert that is actually a cross between a cake and a pie with a generous layer of slightly sweetened apples in the middle.
The recipe for this goodness comes from Ren Behan’s book of modern polish recipes, Wild Honey & Rye. It is a wonderful cookbook loaded with insightful commentary on Polish culture along with an abundance of beautiful illustrations. And lots of amazing recipes.
Let’s get started with a list of what goes into the delicious apple filling…
- Granny Smith apples – It is very important to choose the right apples for this recipe. Not all apples are created equal …some varieties tend to totally break down during the baking process. Granny Smith apples provide the perfect tartness and texture here. Braeburn or Honey Crisp would also work well.
- Lemon juice – Freshly squeezed is always best.
- Soft brown sugar – In contrast to its white counterpart, brown sugar boasts a richer, caramel-like, slightly nutty flavor due to its molasses content. Dark or light is fine, can even use agave nectar if preferred.
- Water – Room temperature filtered or bottled water is recommended.
- Ground cinnamon – Adds a warm spicy-sweet flavor.
Before you begin to prepare your apple filling…
- Preheat the oven to 350°F.
- Grease and line a 9 x 12-inch or 9 x 13-inch cake pan with parchment paper.
To make the apple filling…
- Zest a lemon half and set the zest aside so it can be used for the dough.
- Peel, core and thinly slice the apples. Removing the core with a melon baller works well.
- Toss the slices with a little lemon juice as you work to prevent the fruit from turning brown.
- Place the apples in a large pan or skillet.
- Add the brown sugar, water and cinnamon.
- Cook for 5 minutes over medium heat until just tender.
- Remove from the heat and leave to cool in the pan.
Be careful to not overcook the apples. They will continue to soften as the cake bakes.
What you’ll need to make the dough for your Polish Apple Cake Squares…
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. Alternatively, gluten-free flour can be used if desired. The final texture may be a bit more crumbly but still delicious.
- Baking powder – Contributes to a lighter, fluffier texture in baked goods.
- Unsalted butter – Be sure to have your butter at room temperature before starting. Straight-from-the-fridge butter won’t cream properly. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt.
- Lemon zest – The finer the better. I use my microplane grater for the best results.
- Superfine sugar – Adds a touch of sweetness. Regular granulated sugar can be used as an alternative.
- Eggs – Large eggs at room temperature. In a pinch, place cold eggs in a cup of hot tap water for a few minutes to take the chill off.
- Plain yogurt – Adds a rich flavorful tang to the cake base. Sour cream can be used as a substitute.
- Vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks. Alternatively, vanilla bean paste can be used.
- Place the flour, baking powder and butter into the bowl of a large food processor.
- Pulse until the mixture is sandy in texture.
- Add the lemon zest, sugar, egg yolks, whole egg, yogurt and vanilla extract.
- Pulse until the mixture transforms into a dough.
What if I don’t have a food processor?
Although the quickest and easiest way to make this dough is in a food processor, it’s not absolutely essential. You can definitely make this dough by hand.
- Place the flour, baking powder and butter in a large bowl.
- Using a pastry cutter or your fingertips, make a crumbly mixture.
- Add the lemon zest, sugar, egg yolks, whole egg, yogurt and vanilla extract.
- Combine the ingredients with a wooden spoon or spatula as well as possible.
- Then use your hands to knead and form the dough.
- Tip the dough out onto a floured surface.
- Bring it together with your hands and roll it into a ball.
- Divide the dough into two fairly equal pieces.
- Wrap one piece in plastic wrap and place it in the freezer for 20 minutes.
To assemble the cake…
- On a large floured work surface, roll out the remaining dough so that it is large enough to fill the bottom of the lined cake pan.
- Press the surface of the dough to be sure that the whole base is covered and the dough reaches all four corners.
- Prick the dough all over with a fork.
- Bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
- Drain most of the liquid from the cooled apple mixture.
- Spoon the apple filling evenly over the surface of the baked dough.
- Remove the dough from the freezer and coarsely grate it, as you would grate cheese.
- Sprinkle the grated dough evenly over the apples.
- Return the pan to the oven for 45 minutes until the top of the cake is nicely golden.
- Leave the cake to cool in the pan.
- Dust with confectioner’s sugar and cut into squares or bars.
Why do I have to freeze some of the dough before using it?
The dough for the topping hangs out in the freezer while you’re working on the rest of the cake. It will then be the ideal texture to easily grate it over the layer of apples. The topping will bake up lighter and more crumbly than the sturdy cake beneath it.
Can I make these Polish Apple Cake Squares gluten-free?
Yes! Use your favorite gluten-free all-purpose flour and you’ll have an awesome gluten-free snack. The final texture may be a bit more crumbly but still delicious.
Can the baked Polish Apple Cake Squares be frozen?
Absolutely. Once the cake is fully cooled, cut into the desired squares or bars. Wrap each serving in waxed paper or parchment paper. Then store them in a sealed freezer bag for up to three months. A great way to have a delicious snack available when desired.
polish apple cake squares
Based on a recipe from Wild Honey & Rye
Hearty not-too-sweet hand-held snack.
Ingredients
For the Apple Filling
- 6 to 7 large Granny Smith apples (3 to 3.5 pounds)
- juice of 1/2 lemon
- 1/4 cup soft brown sugar (or agave nectar)
- generous 3/4 cup water (200 ml)
- 1 teaspoon ground cinnamon
For the Dough
- 3 1/2 cups unbleached all-purpose flour, plus more for dusting (450 grams)
- 1 teaspoon baking powder
- 14 tablespoons unsalted butter, at room temperature, plus more for greasing pan (200 grams / 7 ounces)
- grated zest of 1/2 lemon
- 1 1/8 cups superfine sugar or granulated sugar (225 grams)
- 3 egg yolks plus 1 whole egg, at room temperature
- 1 tablespoon plain yogurt (or sour cream)
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
For Serving
- confectioner's sugar, for dusting
- fresh whipped cream (optional)
Instructions
-
Preheat the oven to 350°F. Grease and line a 9 x 12-inch or 9 x 13-inch cake pan with parchment paper.
To Make the Apple Filling
-
Zest the lemon half and set it aside so it can be used for the dough.
-
Peel, core and thinly slice the apples, tossing the slices with a little lemon juice as you work to prevent the fruit from turning brown. Place the apples in a large skillet and add the brown sugar, water and cinnamon. Cook for 5 minutes over medium heat until just tender. Remove from the heat and leave to cool in the pan.
To Make the Dough
-
Put the flour, baking powder and butter into the bowl of a large food processor. Pulse until the mixture is sandy in texture. Add the lemon zest, sugar, egg yolks, whole egg, yogurt and vanilla extract. Pulse until the mixture transforms into a dough.
-
Tip the dough out onto a floured surface. Bring it together with your hands and roll it into a ball. Divide the dough into two fairly equal pieces. Wrap one piece in plastic wrap and place it in the freezer for 20 minutes.
To Assemble the Cake
-
On a floured surface, roll out the remaining dough so that it is large enough to fill the bottom of the lined cake pan. Press the surface of the dough to be sure that the whole base is covered and the dough reaches all four corners.
-
Prick the dough all over with a fork. Bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
-
Drain most of the liquid from the cooled apple mixture. Spoon the apple filling evenly over the surface of the baked dough.
-
Remove the dough from the freezer and coarsely grate it, as you would grate cheese. Sprinkle the grated dough evenly over the apples. Return the pan to the oven for 45 minutes until the top of the cake is nicely golden.
-
Leave the cake to cool in the pan. Dust with confectioner's sugar and cut into squares or bars.
Recipe Notes
(1/8/23 - Edited to correct typo in amount of butter from 7 tablespoons to 14 tablespoons.)
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More apple goodness…
Can I use canola oil instead of butter; and how much?
I have not personally tried it, but typically you can make that substitution. A good rule of thumb is to replace the butter with about 3/4 of that amount with olive, canola or vegetable oil. For example, if the recipe calls for 1 cup butter, use ¾ cup oil.