Authentic Szarlotka: The Ultimate Polish Apple Cake Squares Recipe

Step into the heartwarming world of Polish baking with Szarlotka, a beloved traditional apple cake that brings comfort and joy with every bite. Also known as Polish Apple Cake, this delightful dessert is a staple in Polish homes, often varying slightly from family to family, each holding a cherished recipe passed down through generations. Our rendition captures the hearty, satisfying essence of this classic, making perfect hand-held Polish Apple Cake Squares that are both delicious and wonderfully convenient.

What is Szarlotka?

Szarlotka (pronounced shar-lot-ka) is far more than just an apple cake; it’s a culinary embrace. This popular Polish dessert is a delightful hybrid, sitting somewhere between a rustic cake and a comforting pie. It features a generous, tender layer of lightly sweetened apples nestled between a sturdy, buttery base and a crumbly, often grated, top crust. The magic lies in the balance of textures and flavors: the tartness of the apples perfectly complemented by the sweetness of the sugar and the warmth of cinnamon, all enveloped in a rich, satisfying dough.

This particular recipe draws inspiration from Ren Behan’s acclaimed book of modern Polish recipes, Wild Honey & Rye. Ren’s cookbook is a treasure trove, not only for its amazing recipes but also for its insightful commentary on Polish culture and its beautiful illustrations, offering a deeper connection to the culinary traditions you’re exploring.

Crafting the Perfect Polish Apple Cake: Key Ingredients

Every exceptional baked good starts with quality ingredients. For our Polish Apple Cake Squares, we’ve carefully selected components that ensure an authentic flavor and delightful texture. Here’s a detailed look at what you’ll need to create this Polish masterpiece.

For the Delicious Apple Filling

• Granny Smith Apples: The choice of apples is paramount for Szarlotka. Granny Smith apples are highly recommended because their firm texture holds up beautifully during baking, preventing them from turning into an overly mushy sauce. Their inherent tartness also provides a wonderful counterpoint to the sweetness of the cake, creating a balanced flavor profile. Other excellent choices that offer similar qualities include Braeburn or Honeycrisp apples. Avoid softer, sweeter varieties that tend to break down too much.
• Lemon Juice: Freshly squeezed lemon juice serves a dual purpose in this recipe. Firstly, tossing apple slices in lemon juice prevents them from browning due to oxidation, keeping them visually appealing. Secondly, it adds a bright, zesty note that enhances the overall apple flavor, elevating the freshness of the filling. Always opt for fresh lemon juice for the best results.
• Soft Brown Sugar: In contrast to white granulated sugar, soft brown sugar brings a richer, more complex flavor to the apple filling. Its molasses content imparts a subtle caramel-like, slightly nutty depth that pairs beautifully with apples and cinnamon. Both light and dark brown sugar work well; adjust according to your preference for intensity. For an alternative, agave nectar can also be used.
• Water: A modest amount of water is used to help the apples soften gently during the initial cooking phase, ensuring they become tender without becoming completely mushy. Room temperature filtered or bottled water is recommended.
• Ground Cinnamon: This classic spice is indispensable for apple desserts. Ground cinnamon infuses the filling with a warm, spicy-sweet aroma and flavor that evokes comfort and tradition. It’s the quintessential partner to apples, enhancing their natural sweetness and creating that familiar, inviting taste of homemade apple pie.

For the Rich, Crumbly Dough

The dough for Szarlotka is unique, creating a sturdy base and a delightful, crumbly top. Here’s what makes it special:

• Unbleached All-Purpose Flour: This forms the foundation of our dough. Using unbleached flour generally means it has a slightly higher protein content and a more natural flavor. For those who prioritize quality, consider organic, non-GMO, and glyphosate-free flour. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. Alternatively, this recipe is adaptable for gluten-free diets; simply substitute with your favorite gluten-free all-purpose flour blend. The texture might be a bit more crumbly, but the flavor remains utterly delicious.
• Baking Powder: This leavening agent is crucial for giving the dough a slightly lighter, fluffier texture, contributing to the cake-like aspect of Szarlotka. It ensures the crust isn’t overly dense and has a pleasant mouthfeel.
• Unsalted Butter: Good quality unsalted butter is key for flavor and texture. It’s vital that the butter is at room temperature before you begin, as this allows it to cream properly with the sugar, creating a smoother, more uniform dough. Using unsalted butter also gives you complete control over the salt content in your recipe, allowing the natural, rich flavor of the butter to shine without interference.
• Lemon Zest: The finely grated zest of half a lemon introduces a wonderful bright, citrusy aroma and a subtle tang to the dough. This lightens the richness of the butter and complements the apple filling beautifully. For the finest zest and maximum flavor extraction, a microplane grater is highly recommended.
• Superfine Sugar: This type of sugar, also known as caster sugar, has finer crystals than regular granulated sugar, allowing it to dissolve more quickly and evenly into the dough, resulting in a smoother texture. If superfine sugar isn’t available, regular granulated sugar can be used as a perfectly acceptable alternative.
• Eggs: This recipe calls for three egg yolks and one whole egg. Using room temperature eggs is important for proper emulsification, ensuring the dough ingredients combine smoothly and consistently. If your eggs are cold, a quick trick is to place them in a cup of hot tap water for a few minutes to take the chill off.
• Plain Yogurt: Adding plain yogurt to the dough is a secret weapon for tenderness and a subtle tang. It contributes moisture and a rich, flavorful acidity that balances the sweetness and enriches the cake base. If plain yogurt isn’t available, sour cream makes an excellent substitute, providing a similar creamy texture and tartness.
• Pure Vanilla Extract: For the most authentic and robust flavor, always opt for pure vanilla extract. Made from natural vanilla beans, water, and alcohol, pure extract offers a richer, deeper flavor profile with complex aromatic notes that artificial versions simply cannot replicate. As an alternative, vanilla bean paste can also be used for an even more intense vanilla presence.

Step-by-Step Guide: How to Make Polish Apple Cake Squares

Preparation is Key

• Preheat your oven to 350°F (175°C). Achieving the correct oven temperature from the start is essential for even baking.
• Prepare your baking pan. Grease and line a 9 x 12-inch or 9 x 13-inch cake pan with parchment paper. Ensure the parchment paper hangs over the edges; this will make it much easier to lift the cooled cake out of the pan.

Creating the Flavorful Apple Filling

1. Zest the lemon: Take one half of a lemon and zest it carefully. Set this lemon zest aside; it will be used later for the dough, adding a bright citrus note.
2. Prepare the apples: Peel, core, and thinly slice your Granny Smith apples. As you slice them, immediately toss them with a little lemon juice. This simple step prevents the apple slices from oxidizing and turning brown, maintaining their fresh appearance.
3. Cook the apple mixture: Place the prepared apple slices in a large pan or skillet. Add the brown sugar, water, and ground cinnamon. Cook the mixture over medium heat for approximately 5 minutes, stirring occasionally, until the apples are just tender. It’s crucial not to overcook them at this stage, as they will continue to soften in the oven.
4. Cool the filling: Once tender, remove the pan from the heat and allow the apple filling to cool completely in the pan. This cooling process is important for the final texture of the cake.

Expert Tip: Be careful not to overcook the apples during this initial step. They should still have a slight bite as they will continue to soften perfectly as the cake bakes in the oven, ensuring a tender but not mushy filling.

Mastering the Dough

Using a Food Processor (Recommended for Speed and Ease)

1. Combine dry ingredients and butter: In the bowl of a large food processor, add the flour, baking powder, and room-temperature unsalted butter.
2. Pulse to a sandy texture: Pulse the mixture a few times until it resembles coarse sand or fine crumbs. This ensures the butter is well distributed.
3. Add wet ingredients: Incorporate the reserved lemon zest, superfine sugar, egg yolks, the whole egg, plain yogurt, and pure vanilla extract into the food processor.
4. Form the dough: Pulse again until the mixture comes together and transforms into a cohesive dough. Be careful not to overmix; stop once the dough forms a ball.

Making the Dough by Hand (No Food Processor Needed)

Even without a food processor, achieving a perfect Szarlotka dough is entirely possible. It just requires a little more elbow grease!

1. Combine dry ingredients and butter: In a large mixing bowl, combine the flour, baking powder, and room-temperature unsalted butter.
2. Create a crumbly mixture: Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving the desired crumbly texture.
3. Add wet ingredients: Add the lemon zest, superfine sugar, egg yolks, the whole egg, plain yogurt, and pure vanilla extract to the bowl.
4. Combine and knead: Use a wooden spoon or spatula to combine the ingredients as much as possible. Then, switch to your hands to gently knead and bring the mixture together, forming a smooth dough. Avoid overworking the dough to keep it tender.

5. Divide and chill the dough: Regardless of the method used, turn the dough out onto a lightly floured surface. Briefly bring it together with your hands and roll it into a ball. Divide this ball into two roughly equal pieces. Wrap one piece tightly in plastic wrap and place it in the freezer for about 20 minutes. This chilled dough will be used for the grated topping, achieving that signature crumbly texture. The other piece will form the base.

Assembling and Baking Your Szarlotka

1. Roll out the base: On a well-floured work surface, roll out the unchilled piece of dough. Aim for a size large enough to cover the bottom of your prepared cake pan. Carefully transfer the rolled dough into the pan and press it gently to ensure the entire base is evenly covered and reaches all four corners.
2. Pre-bake the base: Prick the surface of the dough all over with a fork. This prevents the crust from puffing up during baking. Bake in the preheated oven for about 15 minutes, or until the crust is lightly golden and feels slightly springy to the touch. This step helps create a sturdy foundation for your cake and prevents a soggy bottom.
3. Add the apple filling: Once the apple mixture has cooled, drain most of the excess liquid from the pan. This prevents the cake from becoming overly wet. Spoon the drained apple filling evenly over the surface of the pre-baked dough.
4. Grate the topping: Remove the reserved dough from the freezer. Using a coarse grater (like you would for cheese), coarsely grate the frozen dough directly over the layer of apples, distributing it evenly. The frozen dough will grate easily and create a beautiful, crumbly topping.
5. Final bake: Return the pan to the oven and bake for an additional 45 minutes, or until the top of the cake is beautifully golden brown and the apples are tender.
6. Cool and serve: Allow the cake to cool completely in the pan on a wire rack before attempting to slice it. Cooling is essential for the cake to set properly and for clean cuts. Once cooled, dust generously with confectioner’s sugar and cut into desired squares or bars. Serve as is, or with a dollop of fresh whipped cream for an extra special treat.

Tips for Success & Common Questions

The Secret to the Grated Topping: Why Freeze the Dough?

The instruction to freeze half of the dough is a key technique for achieving the signature crumbly top crust of Szarlotka. As the dough chills in the freezer, it becomes firm enough to be easily grated, much like a block of cheese. This grating creates small, irregular pieces of dough that, when baked, form a light, crispy, and wonderfully crumbly topping that contrasts beautifully with the tender apple filling and the sturdier cake base. Without freezing, the dough would be too soft to grate effectively, resulting in a less desirable texture for the top layer.

Gluten-Free Szarlotka: Is it Possible?

Yes, absolutely! This recipe is wonderfully adaptable for those following a gluten-free diet. Simply substitute the unbleached all-purpose flour with your favorite gluten-free all-purpose flour blend. While the final texture of the cake might be slightly more crumbly than the traditional version, it will still yield an incredibly flavorful and satisfying dessert. Ensure your chosen gluten-free blend is suitable for baking and contains a binder like xanthan gum, or add it separately if not already included.

Storing and Freezing Your Apple Cake Squares

Szarlotka is a fantastic dessert for making ahead or enjoying over several days. Once the cake has fully cooled to room temperature, you can store it in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. For longer storage, these Polish Apple Cake Squares freeze beautifully. Simply cut the cooled cake into individual squares or bars. Wrap each serving tightly in waxed paper or parchment paper, then place them in a sealed freezer-safe bag or container. They can be stored in the freezer for up to three months, offering a convenient and delicious homemade snack or dessert ready whenever a craving strikes. Thaw at room temperature or warm gently in the oven before serving.

Serving Suggestions

While delicious on its own, dusted with confectioner’s sugar, Szarlotka can be elevated with simple accompaniments:

• Fresh Whipped Cream: A classic pairing, the light, airy cream perfectly complements the rich apples.
• Vanilla Ice Cream: A scoop of good quality vanilla ice cream provides a delightful hot-and-cold contrast if served warm.
• Caramel Sauce: A drizzle of homemade or store-bought caramel sauce adds an extra layer of sweetness and decadence.
• A Warm Beverage: Enjoy your Polish Apple Cake Squares with a cup of hot tea, coffee, or even a glass of mulled wine during colder months.

Pro Tips for the Best Szarlotka

• Choose Your Apples Wisely: Reiterate the importance of using firm, tart apples like Granny Smith. This is the single most critical factor for the apple filling’s texture.
• Don’t Overwork the Dough: Whether using a food processor or mixing by hand, mix the dough just until it comes together. Overworking can develop too much gluten, resulting in a tough crust.
• Cool Completely: Resist the urge to slice into the cake while it’s still warm. Allowing it to cool completely ensures the filling sets properly and prevents the slices from falling apart. Patience here will be rewarded!
• Adjust Sweetness: Taste your apples before adding sugar. If they are exceptionally tart, you might want to slightly increase the brown sugar in the filling. Similarly, if they are sweeter, you can reduce it.

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More Apple Goodness…

If you’ve enjoyed making these delightful Polish Apple Cake Squares, you might also love exploring these other apple-infused recipes: