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Dessert Polish-inspired

Homemade apple cake

Buttery pastry, juicy apples and a little cinnamon. A familiar scent that fills the kitchen.

110 min8 servingsMedium
a slice of apple cake with a crumbly topping

Ingredients

Servings
8

8 servings · metric units

The calculator adjusts ingredients, but does not choose a tin or baking time. Base batch: 8 portions, 20 cm tin. A different batch size needs judgement.

Jump to the method →

Dough

Filling

To serve

You’ll need

20 cm round cake tin for the base batch · saucepan · grater · baking paper

Let’s make it

0/6 steps

  1. Make the pastry

    Mix 300 g of flour with the sugar, baking powder and salt. Add the cold butter and rub in with your fingertips until crumbly, then add the egg. Bring together briefly into a dough.

    The butter and flour resemble crumbs; avoid overworking the pastry.
    The butter and flour resemble crumbs; avoid overworking the pastry.

  2. Chill

    Divide the dough: two thirds for the base and one third for the topping. Wrap both pieces and chill for 30 minutes.

    30:00
    The larger piece forms the base; chill both pieces.
    The larger piece forms the base; chill both pieces.

  3. Prepare the apples

    Thinly slice the apples. Put them in a saucepan with the lemon juice and filling sugar. Cook, stirring, for about 8–10 minutes, until slightly softened and the excess juice has evaporated. Stir in the cinnamon and let cool.

    10:00
    The apples soften as the excess juice evaporates.
    The apples soften as the excess juice evaporates.

  4. Assemble in the tin

    Heat the oven to 180 °C conventional. The base batch is for a 20 cm round cake tin. Line the base with baking paper and grease the sides with the tin butter. Press the larger piece of pastry over the base and a little way up the sides. Add the apples, then grate or crumble the remaining pastry over them.

    Cover the apple layer with loose pastry crumbs.
    Cover the apple layer with loose pastry crumbs.

  5. Bake until golden

    Bake on the middle shelf for about 40–45 minutes, until the top and edges are golden and the base is cooked through. This timing is for the base batch and may vary with the tin and oven.

    40:00
    Golden edges and topping; timing also depends on the tin and oven.
    Golden edges and topping; timing also depends on the tin and oven.

  6. Cool before slicing

    Leave in the tin to cool so the filling can settle. Dust with icing sugar if you like, then cut into portions.

    Once cool, the filling holds its shape when sliced.
    Once cool, the filling holds its shape when sliced.
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A few useful tips

  • The apple weight refers to the fruit after peeling and coring.
  • Handle the pastry briefly so it stays tender.
  • Cooling the filling helps prevent the raw pastry becoming soft.

Storage

Let the cake cool completely before covering it so trapped steam does not soften the topping.

Timing

Hands-on: 30 min · Cooking: 50 min · Resting: 30 min

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8 servings · metric units