Mom's Polish Apple Cake Recipe

This Polish apple cake, traditionally called Szarlotka, is a beloved rustic dessert made with a buttery short dough and a sweet cinnamon-scented 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 sits somewhere between a cake and a pastry.

My mother wasn’t Polish—she was born in Morocco and raised in Israel—but this Polish apple cake is one of the few recipes she never spiced up. It arrived in our kitchen through a neighbor who was born and raised in Poland. The recipe is simple, homey, and reliably comforting.

This cake shares a resemblance with Israeli-style cheesecakes because the buttery shortbread dough forms both the base and the topping, while the apple filling is prepared separately. What makes Szarlotka special is that the dough never becomes a typical cake crust; instead it soaks up the apple juices and keeps a tender, crumbly texture that’s wonderfully nostalgic. It competes, in my opinion, with other favorite apple cakes for the title of the best apple dessert.

The short dough soaks up apple flavor as it bakes, remaining slightly crumbly while becoming soft around the filling. This is an easy, rustic dessert that’s perfect for family gatherings, tea time, or a comforting finish to any meal.

About the Ingredients

The full recipe with measurements is included in the recipe card below. Read these notes for tips, substitutions, and explanations of why certain ingredients are used.

All-purpose flour. This shortbread-style dough benefits from ordinary all-purpose flour. Unbleached flour works well; bleached flour can yield a slightly drier crumb if you prefer that texture.
Unsalted butter. Butter is the main source of flavor in the dough. Use unsalted so you can control the salt level.
Apples. I prefer sweeter apples such as Golden Delicious or varieties designed for baking. They soften but retain their structure without turning to mush. Tart apples like Granny Smith can also be used if you prefer more tang, but you may want to adjust the sugar.
Lemon juice. This is used for texture and to help the apples retain their structure during cooking, not just for flavor. Acid helps preserve color and firmness when fruit is heated.
Cinnamon. Cinnamon is at the heart of this recipe — it complements the apples and helps absorb some of the juices released as they cook. A pinch of nutmeg, clove, or pumpkin spice can be added if you like.

Let’s Bake

This recipe happens in three parts: (1) make the filling, (2) make and par-bake the dough, and (3) assemble and finish baking. Each step is straightforward. Read the tips below to avoid a soggy bottom and to get the best texture.

I don’t use starch thickeners in this recipe because I like the dough to absorb some of the apple juices. That makes the base slightly softer and more flavorful. If you prefer a firmer filling, see the tips below.
Dough consistency: If the dough seems too dry, add a tablespoon of cold water until it comes together.
Prevent a soggy bottom: Make sure the cooked apple filling is not overly watery. If it is, stir two teaspoons of cornstarch into one tablespoon of cold water, add to the filling and cook briefly until thickened, or strain out excess liquid and reserve just a few tablespoons to drizzle if needed.
Pans and sizes: A springform pan makes release easy. If you use a regular pan, line it with parchment paper that overhangs the edges; cool the cake completely before removing, and consider refrigerating 30–40 minutes to firm it up for easier handling.

Make the Apple Filling

Cook the apple slices with sugar and cinnamon until tender but still holding their shape.

Make the Dough

Process the dry ingredients to combine them.

Assemble and Bake

Press two-thirds of the dough into the pan. Freeze the remaining dough until firm.

Serving Options

I like to finish this cake with a dusting of powdered sugar. For an American twist, warm slices briefly in a 300°F (150°C) oven for 10–15 minutes and serve with a scoop of vanilla ice cream. The contrast of warm apple and cold ice cream makes a lovely presentation.

Polish Apple Cake (Szarlotka)

Buttery short dough filled with cinnamon apples and topped with a crumbly dough topping.

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 10 people

Author: Dikla Levy Frances

Ingredients

Apple Filling

8–10 small apples (about 600 g), or six large apples, peeled, cored and sliced
1 tablespoon fresh lemon juice
1/2 cup (100 g) sugar
2 teaspoons ground cinnamon

Dough

2 1/2 cups (300 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (100 g) sugar
14 tablespoons (200 g) 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 375°F (190°C). Grease the bottom of an 8-inch springform pan, or line a regular pan with parchment paper leaving an overhang for easy removal.
Peel, core and slice the apples into 1/4-inch slices.
Place the apple slices in a medium saucepan and toss with the lemon juice.
Add the sugar and cinnamon, stir to combine, and cook over medium heat for about 15 minutes, stirring occasionally, until the apples are tender but still hold their shape and most of the liquid has evaporated.
Remove from heat, transfer to a container and chill while you make the dough.

Tip: If the filling is too watery after cooling (more than about 1/4 cup excess), strain it and reserve only a few tablespoons of liquid to drizzle back if desired. Excess liquid can lead to a soggy crust.

Make the Dough

In a food processor, pulse the flour, baking powder, sugar and salt a few times to combine.
Add the cold butter and pulse until the mixture resembles coarse sand or small peas.
Add the two egg yolks and vanilla and process just until the dough comes together into a smooth mass.
Divide the dough into two parts: about two-thirds and one-third. Press the larger portion into the bottom of the prepared pan. Wrap the smaller portion tightly and place it in the freezer until firm.

Baking

Prick the dough base with a fork and bake it for 15 minutes to set.
Remove from the oven and let the base cool for about 20 minutes. Reduce the oven temperature to 350°F (175°C).
Spread the chilled apple filling evenly over the par-baked crust.
Remove the frozen dough, grate or crumble it over the apple layer with your fingers.
Brush the crumbs with an egg yolk if you like a shinier, golden top (optional).
Bake for 35–40 minutes, until the top is lightly golden and the filling is set.
Remove from the oven and allow the cake to cool in the pan before transferring to a serving plate.

Notes

Storage: Keep leftovers in an airtight container at room temperature up to 3 days or refrigerate up to a week.
Freezing: Wrap the cooled cake tightly in plastic wrap and foil, freeze up to 3 months. Thaw in the refrigerator overnight.
Serving: Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully. For extra sweetness, drizzle with caramel or dust with powdered sugar.
Apple choice: Sweeter baking apples like Golden Delicious work well, but tart apples hold their shape better. Adjust sugar to taste.
Topping options: Dust with powdered sugar for a classic finish, or drizzle a simple sugar glaze. For a meringue finish, spread meringue over the crumbs halfway through baking and return to the oven until set.