Last updated on April 30th, 2026.
This Polish apple cake, also known as Szarlotka, is a beloved, rustic dessert made with a buttery short dough and a sweet, cinnamon-spiced apple filling. For me, it’s simply Mom’s apple cake, a recipe passed down through generations. As it bakes, the tender, crumbly dough soaks up the apple juices, creating a soft, flavorful layer that’s somewhere between a cake and a pastry.
My mom is not Polish; she was born in Morocco and raised in Israel. And this Polish apple pie is one of a few recipes she has not managed to smother with hot, spicy peppers. It’s a recipe passed down, in writing, or through the rotary dial phone from neighbor to neighbor. One of those generous/friend neighbors was born and raised in Poland.
This recipe reminds me a lot of this Israeli cheesecake because the base and topping are made of delicious buttery shortbread dough, and the filling is made separately. The fact that this cake does not have a cake-like crust makes it so unique and much more delicious. It is closely in competition with my favorite Jewish apple cake.
It’s hard to explain what this cake tastes like, but the buttery short dough soaks up all the apple flavors and somehow manages to keep its tender, crumbly texture. It’s one of those simple, rustic, and nostalgic recipes we easily fall in love with.
About The Ingredients
The complete recipe including measurements, is at the bottom of this post in the recipe card. Please take a moment to read my notes about the ingredients and substitutions when possible.
- All-purpose flour. Unlike most recipes, this time beaches we are making shortbread that is better when dry, you can use unbleached flour, or bleached (drier crumb).
- Unsalted butter. Shortbread gets its flavor from the butter, and might taste salty if using salted butter.
- Apples. My favorite for this recipe is golden delicious, or apple crisp the two are sweet and can handle the heat well without completely lose thier definition and structure.
- Lemon Juice. Not for flavor (though yum!) but for texture: acid helps maintain fruit’s structure when exposed to heat. Even if you chose tart apples like Granny Smith, its hard to know how fresh it is.
- Cinnamon. The heart of this recipe and it is hard to think of baking with apples without cinnamon. It also absorbs many of the liquids the apple release. Feel free to add a dash (1/8 teaspoon) of ground clove, nutmeg, or pumpkin spice.
Let’s Bake
This is a three part recipe: (1) make the filling, (2) make and par-bake the dough, (3) assemble and bake the cake. Each step is pretty straight forward, below is step-by-step images for each part, please take a moment to read my tips and notes I learned while testing this recipe.
- I do not use thickeners like corn or potato starch in this recipe because I like the dough to soak up some of the apple liquids. This way, the dough gets slightly softer (like a cake) and soaks up some of the flavors. Please see recipe tips for more options.
- Dough Consistency: If the dough is too dry, add a tablespoon of cold water until it comes together.
- Prevent Soggy Bottom: To prevent a soggy crust, ensure the apple filling is not too watery. There is such a thing as too much water. In this case, add two teaspoons of cornstarch mixed with one tablespoon of water and cook until thickened, or strain the apple filling through a sieve.
- Pans and sizes: A springform pan is best for easy release. But you can use regular pan, just make sure to line the pan with parchment paper hanging over the edges, and allow the cake to cool completely before removing it (maybe refrigerate for 30-40 minutes to solidify it a bit).
Make the Apple Filling
Make the Dough
Assemble and Bake
Serving Options
I like to serve it with a dust of powdered sugar, but for an American twist, warm the cake (for 10-15 minutes at a 300°F preheated oven), and serve with a scoop of ice cream.
Polish Apple Cake Recipe
Ingredients
Apple Filling
- 8-10 small (600g) Apples, or six large apples.
- 1 Tablespoon Fresh Lemon juice
- 1/2 Cup (100g) Sugar
- 2 teaspoons Cinnamon
Dough
- 2 1/2 Cups (300g) All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 Cup (100g) Sugar
- 14 tablespoons (200g) Unsalted cold butter
- 2 Large Egg yolks
- 1 teaspoon Vanilla extract
- 1 extra egg yolk for brushing the dough (optional)
- Powdered sugar for serving
Instructions
Make the filling
- Preheat the oven to 375F and grease the bottom of an eight-inch springform pan, or line a regular pan with parchment paper, making sure there is extra paper hanging over the edges of the pan for an easy invert.
- Peel, core, and slice the apples (600g) into 1/4-inch slices.
- Place the apple slices into a medium-sized saucepan and toss with the lemon juice (1 tablespoon).
- Add the sugar (100g) and cinnamon (2 teaspoons), mix to incorporate, and cook over medium heat for about 15 minutes, stirring occasionally, until the apple are tender but still hold their shape and most of the liquids has evaporated.
- Remove from the heat into a container and allow to chill while you make the dough.
Make The Dough
- Pulse the flour (300g), baking powder (1 teaspoon), sugar, (100g) and salt (1/2 teaspoon) a few times in a food processor.
- Add the butter (200g) and process until the mixture resembles coarse sand.
- Add the (2) egg yolks and vanilla (1 teaspoon) and process until you have a smooth dough.
- Divide the dough into two parts: 2/3 and 1/3. Press the large part into the bottom of your prepared pan. Wrap the small part with plastic wrap and place it in the freezer.
Baking
- Prick the dough and bake it for 15 minutes.
- Remove from the oven and allow the dough to cool for about 20 minutes.
- Reduce the oven temperature to 350F.
- Top the dough with the apple filling in an even layer.
- Remove the dough from the freezer, and crumble it with your fingers over the apple layer. (or use a cheese grated).
- Brush the top crumbs with an egg yolk (optional).
- Bake for 35-40 minutes, until the top of the cake is lightly brown.
- Remove from the oven and let the cake cool in the pan before transferring it to a serving plate and serving.
Notes
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- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can freeze the baked apple cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Serving: For an extra treat, serve the cake warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle with sweet caramel.
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- Apple Variety: For this recipe, I prefer sweeter apples like golden delicious ones. However, tart apples will hold their shape better. Taste the apples and adjust the amount of sugar to your liking.
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- Topping options: Dust the top with powdered sugar or drizzle with a simple sugar glaze for extra sweetness.
- For the meringue topping, spread the meringue over the crumbs halfway through the baking.
Oh my! This looks so delicious. On the menu for a bridal shower brunch I’m hosting in two weeks. Thanks!
That’s is so perfect! Thank you.
I just wanted to confirm that you Par-bake for 15 minutes? I see that there are two different times written, 10 minutes in the first directions and then 15 minutes in the Recipe directions, Thank you.
10-15 minutes.
Thank you, I just baked it and it’s perfect !!!
yay!!! thank you Ellen.
Made this for my Polish husband and he LOVED IT.. Great recipe, thank you.
Thank you Emma, your husband is a lucky man!
Your recipe says to allow to cool in pan before inverting and serving. The pictures don’t show an inverted cake
Can you clarify?
what I mean is to remove the cake from the pan you baked it in.
The cake looks delicious. What size spring form or round cake pan did you use? Thank you.
Thank you, I used 8-inch.
I love all your recipes and your directions are spot on, everything comes out perfect !!
Thank you so much Pam!!!