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Polish Apple Cake Recipe

Buttery dough filled with cinnamon apple filling and topped with dough crumble.
Course Dessert
Cuisine European
Keyword polish apple cake
Prep Time 30 minutes
Cook Time 40 minutes
Servings 10 people
Author Dikla Levy Frances

Ingredients

Apple Filling

  • 8-10 small Apples, or six large apples. (600g)
  • 1 Tablespoon Lemon juice
  • 1/2 Cup Sugar (100g)
  • 2 teaspoons Cinnamon

Dough

  • 2 1/2 Cups All-purpose flour (300g)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 Cup Sugar (100g)
  • 14 tablespoons Unsalted cold butter (200g)
  • 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 into 1/4-inch slices.
  • Place the apple slices into a medium-sized saucepan and toss with the lemon juice.
  • Add the sugar and cinnamon, mix to incorporate, and cook over medium heat for about 15 minutes, stirring occasionally, until the apple are tender but still hold thier 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, baking powder, sugar, and salt a few times in a food processor.
  • Add the butter and process until the mixture resembles coarse sand.
  • Add the egg yolks and vanilla 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 inverting and serving.

Notes

  • Store the cake at room temperature for up to 4 days, or wrap it with plastic wrap, place in a plastic bag and freeze for up to six weeks. When ready, unwrap and allow to reach room temperature.
  • Topping the cake. The traditional Polish recipe tops the cake with streusel-like crumbs, but I remember my mom rolling and cutting the dough into stripes and then arranging them in a lattice pattern. 
  • 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. 
  • Prevent Soggy Bottom: Ensure the apple filling is not too watery to prevent a soggy crust. 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.
  • 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.