Polish Apple Cake
A delightful dessert that wraps the sweet, tart flavor of apples in a buttery crust, perfect for family gatherings and special occasions.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the crust
- 2.5 cups all-purpose flour The base of your soft and crumbly crust.
- 0.5 cups granulated sugar Adds just the right amount of sweetness to the dough.
- 1 tsp baking powder Helps the crust rise for a light texture.
- 0.5 tsp salt Balances the sweetness perfectly.
- 1 cup unsalted butter, cold and cubed Creates a flaky, tender crust.
- 2 large egg yolks Richness that binds the dough.
- 2 tbsp sour cream Adds moisture and a subtle tang.
- 1 tsp vanilla extract A fragrant touch that enhances flavor.
For the apple filling
- 5 large tart apples (like Granny Smith or Jonagold), peeled and thinly sliced The star of the dish with their juicy flavor.
- 0.33 cups granulated sugar To sweeten the apple filling.
- 1 tsp ground cinnamon A warm spice that pairs beautifully with apples.
- 1 tbsp lemon juice Brightens the filling and prevents browning.
- 1 tbsp cornstarch (optional, for thickening) Ensures a lovely consistency in the filling.
- powdered sugar for dusting A delightful finishing touch for presentation.
Instructions
Preparation of the crust
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg yolks, sour cream, and vanilla extract, mixing to form a dough.
- Divide the dough into two equal halves and shape each into a disc. Wrap and chill them in the refrigerator for about 30 minutes.
Preparation of the apple filling
- Toss the thinly sliced apples with granulated sugar, ground cinnamon, lemon juice, and cornstarch, if using.
- Allow this mixture to sit and mingle while the dough firms up.
Baking
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
- Take one chilled dough disc out of the fridge and press it evenly into the bottom of your lined dish.
- Spread the prepared apple mixture over the crust.
- Crumble the remaining dough disc over the apples, pressing down lightly to create a nice top layer.
- Bake the Polish Apple Cake for 45 to 50 minutes, or until the top is golden and the filling is bubbling.
- Allow it to cool completely before slicing and dust with powdered sugar before serving.
Notes
For enhanced flavor, consider adding nutmeg alongside the cinnamon or incorporating chopped nuts into the apple filling. This cake can be stored in an airtight container at room temperature for up to three days, or frozen for up to three months.