When British apples are at their best in October, there is no better way to use them than in a szarlotka. This traditional Polish apple cake sandwiches a thick layer of soft, cinnamon-spiced apples between two layers of crumbly, buttery shortcrust. Every Polish family has its own version – this one is simple, reliable and absolutely delicious with a cup of tea.
Ingredients (makes a 23 x 33cm tray, about 16 slices)
For the pastry
- 400g plain flour
- 250g cold butter, cubed
- 120g icing sugar
- 3 egg yolks
- 2 tbsp Piątnica Śmietana 18% sour cream
- 1 sachet Dr Oetker Baking Powder (about 1 tsp)
- 1 sachet Dr Oetker Vanilla Sugar
For the apple filling
- 1.5–2kg tart apples (Bramley or Cox), peeled and grated or thinly sliced
- 3–4 tbsp sugar, to taste
- 2 tsp Cosmin Ground Cinnamon
- Juice of ½ lemon
- 1 tbsp cornflour
- Icing sugar, to dust
How to make szarlotka
- Make the pastry. Rub the butter into the flour, icing sugar, vanilla sugar and baking powder until it looks like breadcrumbs. Add the yolks and sour cream and bring together into a dough. Split into two pieces (one slightly larger), wrap and chill for 30 minutes – freeze the smaller piece.
- Cook the apples. Put the apples, sugar, cinnamon and lemon juice in a wide pan and cook for 10–15 minutes until soft and most of the liquid has evaporated. Stir in the cornflour and leave to cool.
- Line the tin. Heat the oven to 180°C (160°C fan). Press the larger piece of dough into a lined baking tin and prick with a fork. Bake for 15 minutes until pale golden.
- Fill. Spread the cooled apple filling evenly over the base.
- Top. Coarsely grate the frozen dough over the apples for a light, crumbly top.
- Bake. Bake for 40–45 minutes until golden. Cool completely in the tin, then dust with icing sugar and cut into squares.
Tips for the perfect Polish apple cake
- Use sharp apples – tart varieties hold their flavour against the sweet pastry.
- Cook off the juice so your base stays crisp, not soggy.
- Let it cool fully before slicing – szarlotka is even better the next day.
- Serve it warm with a scoop of vanilla ice cream or whipped cream for an autumn treat.
Szarlotka FAQs
What is the difference between szarlotka and apple pie?
Szarlotka is baked in a rectangular tray with a soft, cakey shortcrust and lots of grated or stewed apple, while apple pie usually has a firmer pastry and sliced apples.
How long does szarlotka keep?
Up to 4 days in an airtight container at room temperature, or a week in the fridge.
Can I freeze Polish apple cake?
Yes. Freeze individual slices for up to 3 months and defrost at room temperature.
Bake it this weekend: find baking powder, vanilla sugar, cinnamon and Polish sour cream in our online baking aisle. Pair your szarlotka with a warming cup of tea or coffee from our drinks range.