Out of Bounds chef and Kitchen Party contender Julia Kundera makes this traditional Polish apple cake with the apples from her father’s tree. If you do not have access to a father’s tree (or any other local apples) look for a good tart variety for best results.
“This apple cake is one of our family’s favourite desserts. Easy to make and tastes great even a few days later. With all of the apples I have from my Dad’s garden in the fall, I usually make batches of the apple filling, freeze and pull out as needed.” –chef Julia Kundera, Out of Bounds Restaurant.
| 1 c | cold butter |
| 2½ c | flour |
| 1 c | sugar |
| 2½ t | baking powder |
| ½ t | baking soda |
| 1 | egg |
| 1 | egg yolk |
| ½ c | sour cream |
| 1 t | vanilla |
| 1.5 kg | tart apples |
| 2 T | lemon juice |
| 4 T | sugar |
| 2 t | cinnamon |
| 1 c | icing sugar |
| 1 | lemon |
Pastry
Cut the butter into small cubes and blend with the dry ingredients. Mix together eggs, sour cream, vanilla, then stir into the flour mixture. Knead the dough to blend all of the ingredients. Shape into 2 balls and roll out into two 14-inch circles on parchment paper. Wrap the dough and refrigerate for one hour.
Filling
Peel and cut the apples into small wedges, place in a heavy bottomed pot and add the sugar and lemon juice.
Cover and cook until apples start to soften and most of the juices have evaporated. Let cool. (You can freeze batches if desired.)
Preheat the oven to 350ºF.
Place one pastry circle on the bottom of a 14-inch cake pan. Spread the apple filling over the pastry and sprinkle cinnamon on top. Place the second pastry on top of the apple filling, prick the pastry with a fork. Bake until golden for about 40 minutes. When cake is cooling make a glaze with powdered sugar and lemon juice and spread on top of the cake.
Makes one cake.