Szarlotka (Polish Apple Cake)

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 whole large eggs, room temperature
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup whole milk
• 6 whole medium Granny Smith apples
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup panko breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1 tablespoon powdered sugar

Instructions

1. 1

   Position an oven rack in the middle of your oven and preheat to 350°F. Line a 9-inch round springform pan or cake pan with parchment paper on the bottom, or simply butter it well if you prefer a rustic presentation.

2. 2

   Peel 6 medium Granny Smith apples using a vegetable peeler, working carefully to remove just the thin skin. Cut each apple in half and scoop out the core with a melon baller or small spoon, then slice each half into thin 1/4-inch slices—you should have about 6 cups of sliced apple. Toss the apple slices in a large bowl with 3 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon, mixing gently so the apples are evenly coated. Let sit while you make the batter.

3. 3

   In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt. Set this dry mixture aside.

4. 4

   In a large mixing bowl, cream together 0.5 cup of softened unsalted butter and 0.75 cup of granulated sugar. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color—this incorporates air and gives the cake its tender crumb.

5. 5

   Add 2 room-temperature eggs to the butter mixture one at a time, beating well after each addition for about 1 minute. The mixture should look smooth and slightly glossy.

6. 6

   Reduce the mixer to low speed and alternate adding the dry flour mixture and 0.25 cup of whole milk to the batter in three additions, starting and ending with the flour. Begin with one-third of the flour, then half the milk, another third of flour, the remaining milk, and finish with the last third of flour. Mix just until each addition is combined—do not overmix or the cake will be tough. Scrape down the bowl with a spatula to ensure everything is evenly incorporated.

7. 7

   Spread the cake batter evenly into the prepared pan, smoothing the top with a spatula. Arrange the cinnamon-sugar coated apple slices over the batter in overlapping rows, pressing them down gently so they nestle slightly into the batter. Don't worry about neat rows—a rustic, natural arrangement is traditional and charming.

8. 8

   In a small bowl, combine 0.5 cup of panko breadcrumbs with 4 tablespoons of melted unsalted butter, stirring until the breadcrumbs are evenly moistened and resemble wet sand. Scatter this breadcrumb mixture evenly over the apples. The breadcrumbs will toast during baking and create a crispy, golden crust.

9. 9

   Place the pan in the preheated oven and bake for 40-45 minutes until a toothpick inserted into the cake (not through an apple) comes out clean or with just a few moist crumbs, and the breadcrumb topping is deep golden brown. The edges will pull away slightly from the pan.

10. 10

    Remove the cake from the oven and let it cool in the pan for 15-20 minutes—this allows it to set while still warm and easier to slice. Transfer to a wire rack to cool completely, at least 30 minutes, before serving.

11. 11

    Just before serving, dust the top of the szarlotka lightly with 1 tablespoon of powdered sugar for a traditional finish. Slice into wedges and serve at room temperature or slightly warm, optionally with a dollop of sour cream or whipped cream on the side.

Tools you’ll need

• 9-inch round springform pan or cake pan
• parchment paper
• vegetable peeler
• melon baller or small spoon
• large mixing bowl
• medium mixing bowl
• whisk
• electric mixer
• spatula
• small bowl
• toothpick
• wire rack

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