This popular Hungarian layered cake has a tender flaky crust with apple and cinnamon. The top is sprinkled with a dusting of powdered sugar making this cake so delicious!
This classic Hungarian apple cake is often seen in Hungary’s bakeries. It similar to apple pie with slightly different ingredients. It is definitely delicious is every way, such an easy dessert to make with shredded apples that are spiced with cinnamon and the tartness from the lemon.
I remember my Grandmother who loved to bake and she would make this delicious dessert for us kids. Mom was an apple pie baker and she made, well too many to even try to count. When we would attend weddings, showers or church celebrations, the Hungarian ladies would serve this cake along with many other desserts.
Where I grew up, the Hungarian immigrants were a close community and when there were celebrations of any kind, all the ladies would make the meals and desserts and the men would help with preparing the meats and set up. It was a special area to grow up in and experience.
GOOD TO KNOW
This dessert is rather simply to make and the ingredients, most of us would have in our pantry and refrigerator. The pastry is similar to a pie dough, although a little thicker. The outcome is flaky and light in texture with the amount of butter added and sour cream for moisture.
The apple layer is sweet but not overly sweet from the Golden delicious apples. The lemon juice will help the apples from turning brown, however the cinnamon will add colour to the apples.
I used an 8 x 8 inch or 20 x 20 cm square baking pan for this recipe. As well, a 9 x 9 inch baking pan can be used. (22 x 22 cm)
HOW TO MAKE THIS APPLE CAKE
For the dough, mix together flour and butter until you have small pea size pieces. Add powdered sugar, baking powder, salt, vanilla, egg yolk, sour cream and lemon zest. Bring the dough together using your hands and transfer to a flat surface and knead dough until smooth, about 4 minutes. Divide the dough equally into 2 balls, cover with plastic wrap and refrigerator for 30 minutes.
In a large bowl, mix together shredded apples, sugar, lemon juice and cinnamon. Squeeze and drain the juice from the apples using your hands or place in a colander.
On a lightly floured surface, roll out one part of the dough to the size of the baking pan. Place into the pan, tucking in the sides and corners. Sprinkle 2 tablespoons of ground walnuts over dough. Then spread the apple mixture evenly on the dough, sprinkle another 2 tablespoons of ground walnuts over the apple layer. Roll out the top crust and place over apples, seal the edges and corners, using the tip of a knife, make slits to allow air to escape. Brush with egg wash and sprinkle the remaining walnuts on top.
QUESTIONS YOU MAY HAVE FOR THIS RECIPE
This is a great recipe to use up those apples you have been staring for sometime and you want to make something out of them. What apples can I use for this recipe you ask?
- I used Golden Delicious apples for this recipe and it a great baking apple with lots of natural sweetness, which means you don’t need to add a lot of sugar. Other great baking apples are Granny Smith, Gala, Pink Lady, Honey Gold, Cortland and Fiji to name a few.
Why does the butter need to be cold?
- You want your butter to be cold to create a light flaky crust. The dough is divided in half and there is a layer on the bottom and top. You want to enjoy this dessert with a tender crust throughout. Some recipes will not stress that but with many years of experience, it does make a big difference.
Can I substitute sour cream for Greek yogurt?
- I have never used Greek yogurt in my recipes when I have made the Hungarian desserts, but I have in many other recipes, and as long it’s not a non-fat yogurt. Make sure it is Greek yogurt and full fat for a tender moist dough.
Finish off this lovely dessert with powdered sugar. It truly makes a lovely addition to end a meal or serve it with an afternoon tea or coffee.
Store this dessert in an air tight container on the counter. It will soften and last up to 4-5 days, if it lasts that long. Could also freeze it in a freezer friendly container for up to 1-2 months.
MORE FAVORITE HUNGARIAN DESSERTS
Hungarian Apple Cake (Almás pite)
Equipment
- 8 x 8 inch baking pan or 20 x 20 cm pan
- shredder or grater
Ingredients
Dough
- 2 cups all purpose flour
- 1/2 cup unsalted butter, cold
- 1/3 cup powdered sugar
- 1 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla
- 1 egg yolk
- 4 tbsp sour cream
- 1/2 tsp lemon zest
Apple filling:
- 5 Golden delicious, Granny smith, Gala apples, peeled, cored and shredded
- 1/4 cup raw fine sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 5 tbsp ground walnuts
- 1 egg, beaten
Instructions
Dough
- In a large bowl, mix together flour and butter, using a pastry blender, fork or by hand to break the butter into pea size pieces. (food processor could also be used) Add powdered sugar, baking powder, salt, vanilla, egg yolk, sour cream and lemon zest. Bring the dough together using your hands and transfer to a flat surface and knead dough until smooth, about 4 minutes. Divide the dough equally into 2 balls, cover with plastic wrap and refrigerator for 30 minutes.
Apple layer
- In a large bowl, mix together shredded apples, sugar, lemon juice and cinnamon. Squeeze and drain the juice from the apples using your hands or place in a colander.
- Preheat to 350°F. Grease and flour 8 x 8 inch baking pan.
Assemble
- On a lightly floured surface, roll out one part of the dough to the size of the baking pan. Place into the pan, tucking in the sides and corners. Sprinkle 2 tablespoons of ground walnuts over dough. Then spread the apple mixture evenly on the dough, sprinkle another 2 tablespoons of ground walnuts over the apple layer. Roll out the top crust and place over apples, seal the edges and corners, using the tip of a knife, make slits to allow air to escape. Brush with egg wash and sprinkle the remaining walnuts on top.
- Bake for 40 minutes, until the top is lightly browned. Let it cool. Cut into squares and sprinkle with powdered sugar. Enjoy!
Authentic hungarian almas pite
Hi Krisztina,
Yes, I agree, very authentic.
Thank you for your comment and rating.
Rose 🙂
It so good. Just replaced sour cream with unsweetened coconut yoghurt, not butter just warmed up coconut oil and monk fruit (not sugar)… but so good.. remind me for my childhood.. Only problem I cannot stop to eating it 🙂
Hi Gabor,
I am so pleased you enjoyed it! Great substitutions, I will have to try it 🙂
Thank you for sharing, your comment and rating 🙂
Rose