Hungarian Apple Cake Recipe

There are certain smells that instantly transport you, and for me, the aroma of cinnamon-laced apples baking beneath a buttery crust is pure, unadulterated comfort. My first encounter with authentic Hungarian Apple Cake, or Almás Pite as it’s lovingly called in Hungary, wasn’t in Budapest, but rather in the warm, inviting kitchen of my husband’s grandmother, a proud Magyar woman whose recipes were the stuff of family legend. She’d patiently guide my hands, showing me how to work the cold butter into the flour just so, how to finely grate the apples to achieve that perfect, almost jammy consistency, and the magical trick of grating frozen dough for the topping, creating a uniquely tender yet slightly crisp texture unlike any American apple pie I’d ever known. The first time I served it to my own family, the silence that descended as everyone took their first bite, followed by murmurs of appreciation and the clinking of forks scraping plates clean, told me everything I needed to know. This wasn’t just a cake; it was an experience, a hug on a plate. It’s rustic, yet elegant in its simplicity, striking a beautiful balance between the sweet-tartness of the apples and the rich, satisfying pastry. It has since become a staple for our autumn gatherings, holiday dessert tables, and sometimes, just because we need a little slice of comfort. Sharing this recipe feels like passing on a piece of that cherished family history, and I truly hope it brings as much joy to your kitchen as it has to mine.

Hungarian Apple Cake (Almás Pite) Ingredients

This recipe yields a generous cake, perfect for sharing. The key is using cold ingredients for the pastry and choosing apples that hold their shape reasonably well but soften beautifully when cooked.

For the Pastry (Tészta):

• All-Purpose Flour: 4 cups (approx. 500g), plus extra for dusting
  • Note: Using a standard all-purpose flour provides the right structure. Avoid bread flour which can make it tough, or cake flour which might be too delicate.
• Unsalted Butter: 1 cup (2 sticks or 226g), cold and cut into small cubes
  • Note: Crucial for it to be cold for a flaky, tender crust. You can substitute margarine or even traditional lard for different textures, but cold butter provides the classic flavour and crumb.
• Granulated Sugar: 1 cup (approx. 200g)
  • Note: Provides sweetness and aids in browning.
• Large Eggs: 2
  • Note: Binds the dough and adds richness. Ensure they are at room temperature for better incorporation, although cold eggs will work in a pinch.
• Baking Powder: 2 teaspoons
  • Note: Gives the pastry a slight lift, making it less dense than a typical shortcrust. Ensure it’s not expired for proper leavening.
• Sour Cream or Plain Full-Fat Yogurt: 1/2 cup (approx. 120g)
  • Note: Adds moisture and tenderness to the dough, contributing a subtle tang that balances the richness. Full-fat versions work best.
• Vanilla Extract: 1 teaspoon
  • Note: Enhances the overall flavour profile of the pastry.
• Salt: 1/2 teaspoon
  • Note: Balances the sweetness and brings out the other flavours.

For the Apple Filling (Almatöltelék):

• Apples: Approximately 3 lbs (about 6-8 medium-large apples, roughly 1.5 kg), peeled, cored, and coarsely grated
  • Note: Choose a mix of sweet and tart apples for the best flavour complexity. Good options include Jonathan, Ida Red, Granny Smith, Braeburn, Honeycrisp, or Golden Delicious. Grating (rather than slicing) is traditional for Almás Pite, creating a denser, more uniform filling.
• Granulated Sugar: 1/2 cup to 3/4 cup (approx. 100g – 150g), adjust based on apple sweetness and personal preference
  • Note: Start with less and adjust if your apples are very sweet. Remember the pastry also contains sugar.
• Ground Cinnamon: 1 to 2 teaspoons, or to taste
  • Note: The quintessential spice pairing for apples. Use good quality cinnamon for the best flavour. Some traditional recipes use less spice, letting the apple flavour dominate.
• Lemon Zest: From 1 large lemon
  • Note: Adds brightness and cuts through the sweetness, preventing the filling from tasting flat. Use only the yellow part, avoiding the bitter white pith.
• Lemon Juice: 1 tablespoon (optional, helps prevent browning and adds tartness)
  • Note: Especially useful if preparing apples slightly ahead of time.
• Fine Breadcrumbs or Semolina: 2-3 tablespoons (optional, to absorb excess juice)
  • Note: If your apples seem particularly juicy after grating and mixing, sprinkling breadcrumbs or semolina over the bottom crust before adding the filling can prevent a soggy bottom.

Equipment Needed:

• Large mixing bowl
• Whisk or fork
• Pastry blender or your fingertips
• Box grater (for apples and potentially frozen dough)
• Rolling pin
• 9×13 inch (23×33 cm) baking pan or a similar sized deep baking dish
• Parchment paper (optional, for easy cleanup)
• Plastic wrap

Instructions

Follow these steps carefully to create your delicious Hungarian Apple Cake. The process involves making the dough, chilling it (very important!), preparing the filling, assembling the cake, and baking it to golden perfection.

Phase 1: Preparing the Pastry Dough

1. Dry Ingredients: In a large mixing bowl, whisk together the 4 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Ensure they are evenly combined.
2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs or small peas. Work relatively quickly to keep the butter cold. Why cold butter? Cold butter pieces create steam pockets when baking, leading to a flakier, more tender crust. Overworking or melting the butter will result in a tougher pastry.
3. Wet Ingredients: In a separate, smaller bowl, lightly beat the 2 large eggs. Whisk in the 1/2 cup of sour cream (or yogurt) and 1 teaspoon of vanilla extract until smooth.
4. Combine Wet and Dry: Make a well in the center of the flour-butter mixture. Pour the wet ingredients into the well. Gradually mix, using a fork or your hands, until the dough just comes together. Be careful not to overmix. The dough should be pliable but not overly sticky. If it seems too dry, add a teaspoon more sour cream; if too sticky, a tablespoon more flour, but try to avoid additions if possible. Overmixing develops gluten, which makes the pastry tough.
5. Divide and Chill: Divide the dough into two portions: one slightly larger (about 60%) for the base, and the smaller one (about 40%) for the top. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
   • Crucial Step for Grated Topping: For the characteristic grated topping, place the smaller dough portion (the 40% piece) into the freezer for that hour (or even longer, until firm enough to grate). The base portion only needs to be refrigerated. Chilling relaxes the gluten and solidifies the fat, making the dough easier to handle and contributing to the final texture.

Phase 2: Preparing the Apple Filling

1. Prepare Apples: While the dough is chilling, prepare the apples. Peel, core, and coarsely grate the apples using the large holes of a box grater. You should have a substantial pile of grated apple.
2. Squeeze Out Excess Juice (Optional but Recommended): Place the grated apples in a colander or sieve, or wrap them in a clean kitchen towel or cheesecloth. Gently squeeze out some of the excess liquid. This step is important to prevent the filling from becoming too watery and making the bottom crust soggy. Don’t squeeze them completely dry, just remove the obvious excess juice. You can reserve the apple juice for drinking!
3. Combine Filling Ingredients: Transfer the squeezed grated apples to a large bowl. Add the 1/2 to 3/4 cup of granulated sugar (adjust to taste), 1 to 2 teaspoons of ground cinnamon, and the zest of one lemon. Add the optional tablespoon of lemon juice if using. Mix gently until everything is well combined. Taste a tiny bit (if you’re comfortable doing so) and adjust sugar or cinnamon if needed. Let the filling sit for about 10-15 minutes while you prepare the base crust; this allows the flavours to meld.

Phase 3: Assembling the Almás Pite

1. Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease your 9×13 inch baking pan generously with butter or line it with parchment paper, leaving an overhang for easy removal later.
2. Roll Out Base Crust: Take the larger, refrigerated dough portion (the 60% piece) from the fridge. On a lightly floured surface, roll it out into a rectangle slightly larger than your baking pan (approx. 11×15 inches). Aim for a thickness of about 1/4 inch (0.5 cm). Carefully transfer the dough to the prepared pan. Gently press it into the bottom and slightly up the sides (about 1/2 inch or 1 cm). Trim any major excess dough from the edges. If the dough tears, simply patch it with a small piece of excess dough.
3. Optional Step – Crumb Barrier: If you are concerned about a soggy bottom, sprinkle the 2-3 tablespoons of fine breadcrumbs or semolina evenly over the base crust before adding the filling.
4. Add Apple Filling: Spoon the prepared apple filling evenly over the bottom crust, spreading it out into a uniform layer.
5. Create the Top Crust (Grated Method): Remove the smaller dough portion (the 40% piece) from the freezer. It should be firm. Using the large holes of a box grater, grate the frozen dough directly over the apple filling. Distribute the grated dough evenly across the entire surface. This creates a lovely, slightly rustic, crumbly topping. If the dough starts to soften too much while grating, pop it back in the freezer for 10-15 minutes.
   • Alternative Top Crust (Rolled Method): If you prefer not to grate, you can simply refrigerate (not freeze) the smaller dough portion, roll it out similarly to the base, and place it over the filling. Crimp the edges to seal, and cut several slits in the top crust for steam to escape. The grated method is more traditional for many Almás Pite variations.

Phase 4: Baking and Cooling

1. Bake: Place the assembled cake into the preheated oven. Bake at 375°F (190°C) for approximately 45-55 minutes, or until the top crust is beautifully golden brown and the filling is bubbly around the edges. If the top starts browning too quickly, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking.
2. Cool Completely: Once baked, remove the cake from the oven and place the pan on a wire rack. Let the Almás Pite cool completely in the pan before slicing and serving. This is crucial! Cooling allows the filling to set properly and prevents the slices from falling apart. This can take 2-3 hours at room temperature. Patience is key here.
3. Dust and Slice: Once completely cool, you can dust the top generously with powdered sugar (confectioners’ sugar) if desired. Use a sharp knife to cut into squares or rectangles. If you used parchment paper, you can lift the entire cake out of the pan using the overhangs before slicing for easier cutting.

Nutrition Facts

• Servings: This recipe typically yields 12-16 servings, depending on how large you cut the pieces.
• Calories per Serving (Approximate): Depending on the exact ingredients used (especially the amount of sugar and type of fat) and the serving size, each piece will contain roughly 350-450 calories.

Disclaimer: This is an estimated nutritional value. Actual calories and nutritional content will vary based on specific ingredient choices, portion sizes, and potential variations in the recipe. Use this as a general guideline only.

Preparation Time

Understanding the time commitment helps in planning. Almás Pite requires some patience, especially with chilling and cooling.

• Active Preparation Time: Approximately 45-60 minutes (includes making dough, preparing apples, assembling)
• Chilling Time: At least 1 hour (for dough)
• Baking Time: 45-55 minutes
• Cooling Time: 2-3 hours (essential for setting)
• Total Time: Approximately 4.5 – 5.5 hours (including inactive chilling and cooling time)

How to Serve

Hungarian Apple Cake is delightful on its own, but here are some wonderful ways to serve it, elevating the experience:

• Classic Simplicity:
  • Serve slices at room temperature or slightly warmed.
  • A generous dusting of powdered sugar just before serving enhances its visual appeal and adds a touch of sweetness.
• Warm and À La Mode:
  • Gently warm individual slices in a microwave (15-20 seconds) or oven (low heat).
  • Top with a scoop of high-quality vanilla bean ice cream. The contrast between the warm, spiced apple cake and the cold, creamy ice cream is heavenly.
  • Alternatively, try cinnamon ice cream or even salted caramel ice cream for a different flavour profile.
• With Cream or Yogurt:
  • Serve with a dollop of freshly whipped cream, lightly sweetened or unsweetened.
  • A spoonful of thick Greek yogurt or crème fraîche offers a tangy counterpoint to the cake’s sweetness.
• Accompaniments:
  • Perfect alongside a cup of strong coffee or a fragrant black tea.
  • For an evening treat, consider pairing it with a dessert wine, like a late-harvest Riesling or a Hungarian Tokaji Aszú (if you want to be truly authentic and indulgent).
• Garnishes:
  • A drizzle of caramel sauce can add another layer of decadence.
  • A sprinkle of toasted chopped walnuts or pecans on top or alongside can add textural contrast.

Additional Tips for the Perfect Almás Pite

Mastering this cake comes with practice, but these tips can help you achieve fantastic results every time:

1. Choose Your Apples Wisely: The type of apple significantly impacts the filling. Use a blend of apples for complexity – some tart (like Granny Smith or Jonathan) for brightness and some sweeter, firmer apples (like Honeycrisp, Braeburn, or Golden Delicious) that hold their shape well when grated and baked. Avoid apples that turn to complete mush, like McIntosh, unless you prefer a very soft, applesauce-like filling. Grating the apples is key to the traditional texture.
2. Keep Everything Cold for the Pastry: This tip cannot be stressed enough for the pastry. Use cold butter, cold eggs (if possible), and even cold sour cream/yogurt. Handle the dough as little as possible to prevent the butter from melting. Chilling the dough (and freezing the top portion for grating) is non-negotiable for the best texture – it prevents shrinkage and makes the dough flaky and tender.
3. Don’t Skip Squeezing the Apples: Grated apples release a lot of moisture. Taking a moment to gently squeeze out the excess juice prevents the dreaded soggy bottom crust. You don’t need to wring them bone dry, just remove the free-flowing liquid. Using the optional breadcrumbs on the bottom crust provides extra insurance.
4. Embrace the Grated Topping: While a rolled top crust is possible, the traditional grated frozen dough topping is part of what makes Almás Pite unique. It creates a beautiful, slightly uneven, crumbly texture that is less formal than a perfect lattice or solid top crust. Ensure the dough is truly frozen solid for easy grating – if it gets sticky, put it back in the freezer briefly.
5. Patience During Cooling is Paramount: Resist the urge to slice the cake while it’s still warm! The filling needs ample time (at least 2-3 hours) to cool completely and set. Slicing too early will result in a messy slice where the filling oozes out. A fully cooled cake holds its shape beautifully and the flavours will have melded perfectly.

FAQ (Frequently Asked Questions)

Here are answers to some common questions about making Hungarian Apple Cake:

1. Q: Can I use a different type of pan?
   • A: Yes, absolutely. While a 9×13 inch rectangular pan is common, you could use a 10-inch deep-dish pie plate or a 9- or 10-inch springform pan. You might need to adjust baking time slightly (a deeper cake might need a few extra minutes) and how you layer or shape the dough. For a round pan, you’d cut the dough into two circles instead of rectangles. Ensure the pan is at least 2 inches deep to accommodate the filling.
2. Q: Can I make this recipe ahead of time?
   • A: Yes, Almás Pite is great for making ahead.
     • Dough: The pastry dough can be made up to 2-3 days in advance and kept tightly wrapped in the refrigerator (or frozen for up to 3 months – thaw in the fridge overnight before using).
     • Filling: You can prepare the apple filling a few hours ahead, but apples tend to brown and release more liquid over time. It’s generally best to prepare the filling just before assembling. If you must make it ahead, toss thoroughly with lemon juice and store covered in the fridge for up to one day, squeezing out any accumulated liquid before use.
     • Baked Cake: The fully baked and cooled cake stores well. Keep it covered at room temperature for up to 3 days, or refrigerate for up to 5 days. It arguably tastes even better the day after baking as the flavours meld.
3. Q: How should I store leftover Hungarian Apple Cake?
   • A: Once completely cooled, cover the cake tightly with plastic wrap or store it in an airtight container. It can be kept at room temperature for 2-3 days. If you prefer, or if your kitchen is very warm, you can refrigerate it for up to 5 days. Note that refrigeration can slightly alter the texture of the crust, making it less crisp. You can serve it cold, bring it to room temperature, or gently reheat slices before serving.
4. Q: Can I freeze Hungarian Apple Cake?
   • A: Yes, Almás Pite freezes quite well.
     • Freezing Baked Cake: Let the cake cool completely. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Reheat gently in the oven or microwave if desired.
     • Freezing Unbaked Cake: Assemble the entire cake in a freezer-safe pan (like a disposable foil pan). Do not bake. Wrap extremely well in plastic wrap and foil. Freeze for up to 2-3 months. Bake directly from frozen, adding approximately 15-25 minutes to the original baking time. Tent with foil if the top browns too quickly.
5. Q: My dough seems too crumbly or too sticky. What did I do wrong?
   • A: Dough consistency can be tricky!
     • Too Crumbly: This usually means not enough moisture or the fat wasn’t incorporated quite enough. Ensure your egg size was large and the sour cream measurement was accurate. You can try adding liquid (sour cream or even ice water) one teaspoon at a time, mixing gently after each addition until it just comes together. Don’t add too much! Also, ensure you didn’t use too much flour – always spoon flour into measuring cups and level off, don’t scoop directly from the bag.
     • Too Sticky: This often means too much liquid, or the butter was too warm and melted into the dough, or it was overmixed. Try lightly flouring your hands and the work surface. If it’s extremely sticky, you might need to incorporate a tiny bit more flour (1-2 tablespoons), but be cautious as this can make the pastry tough. Chilling the dough thoroughly as per the recipe is essential – this solidifies the butter and makes even slightly sticky dough much easier to handle. If it’s sticky when rolling, chill it again for 15-30 minutes.