Polish Apple Cake
Here’s a traditional Polish Apple Cake, a beloved apple cake known for its simplicity and delightful flavors.
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Equipment
- 9-inch square or a 7x11-inch rectangular baking pan
Ingredients
- 2 and 1/2 cups all-purpose flour 300g
- 1 egg
- 7 oz unsalted butter that's 1 and 3/4 of a typical stick of butter or ~200 g
- 1/3 teaspoons of salt
- 2 teaspoons of baking powder
- 3 oz sugar ~85g
- 3 and 1/2 pounds apples 1 and 1/2 kg
- Cinnamon optional
- Lemon juice optional
Instructions
- Mix Dry Ingredients: Combine wheat flour, sugar, salt, and baking powder in a large bowl.
- Add Butter and Egg: Cut cold butter into small pieces and mix it with an egg into the dry ingredients.
- Knead Dough: Knead for 7-10 minutes until it forms an elastic ball. Use a stand mixer with a dough hook as an alternative.
- Chill Dough: Wrap the dough in foil and refrigerate for about an hour.
- Prepare Apples: Wash, peel, and grate apples. Squeeze out the juice.
- (Optional) Season Apples: Mix in sugar, lemon juice, salt, and cinnamon to the grated apples.
- Preheat Oven: Set your oven to 360°F (180°C).
- Divide Dough: Split dough into one-third and two-thirds. Return the smaller portion to the fridge.
- Form Base: Line a baking pan with paper, slice larger dough portion and cover the pan bottom.
- Layer Apples: Spread seasoned apples over the dough base.
- Top Layer: Use the remaining dough to cover the apples in thin slices or small flattened balls.
- Bake: Cook in the oven for one hour, adjusting heat if necessary to avoid over-browning.
- Cool and Serve: Let the cake cool at room temperature, then refrigerate. Best served after a few hours or overnight.
Servings: 20 slices