Hungarian Apple Cake (Almás Pite)

There’s something incredibly comforting about old family recipes, especially the ones passed down through generations. This traditional Hungarian Apple Cake, known as Almás Pite, is one of those timeless desserts that fills the kitchen with the warm aroma of apples and cinnamon. My Hungarian grandmother used to make this cake during autumn and holidays, but honestly, it’s perfect all year round.

This rustic apple cake features a buttery, tender pastry layered with a sweet cinnamon apple filling and finished with a golden top dusted with icing sugar. It’s simple, cozy, and absolutely delicious with a cup of tea or coffee.

Servings: 12 - Prep: 35 min - Cook: 35 min - Total: 1 hour 10 minutes

Ingredients

For the Dough

• 400 g flour (3 1/4 cups)

• 200 g cold unsalted butter (14 tbsp / 7 oz)

• 7 g baking powder (1 3/4 tsp)

• Pinch of salt

• 150 g crème fraîche (2/3 cup)

For the Filling

• 1 kg apples, such as Granny Smith (2.2 lb)

• 120 g sugar (1/2 cup + 1 tbsp)

• 1 tsp cinnamon

For the Egg Wash

• 1 egg

• Splash of milk

Instructions

1. Prepare the Apple Filling

Peel and grate the apples, then place them into a large pot over medium heat. Add the sugar and cinnamon, stirring well to combine. Cook the apples until all the excess liquid has evaporated. This step is important to prevent the cake from becoming soggy. Remove from the heat and leave the filling to cool completely before assembling the cake.

2. Make the Dough

In a large bowl, combine the flour, baking powder, and a pinch of salt. Add the cold butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs. Add the crème fraîche and mix until a soft dough forms. Avoid overmixing.

3. Divide and Roll the Dough

Divide the dough into two equal portions for even layers. Roll out the first piece to fit a 25 x 35 cm (10 x 14 inch) baking tray. Gently transfer the dough into the tray and press it into the corners. Spread the cooled apple filling evenly over the dough. Roll out the second piece of dough and carefully place it over the apples. Seal the edges gently and prick the top with a fork.

4. Add the Egg Wash

Beat the egg with a splash of milk and brush it evenly over the top pastry layer. This gives the cake its beautiful golden color after baking.

5. Bake

Bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until the top is golden brown.

6. Cool Completely

Leave the cake in the tray to cool completely before slicing. This helps the filling set properly and makes cutting easier.

7. Slice and Serve

Trim the edges if desired, then cut into squares and generously dust with icing sugar before serving.

Tips and Tricks

✅ Use tart apples like Granny Smith for the best balance of sweetness and acidity.

✅ Make sure to cook the apples until all the liquid evaporates to avoid a soggy pastry.

✅ Always let the filling cool completely before assembling the cake.

✅ Keep the butter cold when making the dough for a tender, flaky texture.

✅ Divide the dough using a kitchen scale to ensure even layers.

✅ If the dough becomes too soft while rolling, chill it in the refrigerator for 15–20 minutes.

✅ Pricking the top pastry with a fork allows steam to escape during baking.

✅ Dust with icing sugar only after the cake has fully cooled.

✅ This cake tastes even better the next day as the flavors develop overnight.

✅ Stored in an airtight container, this apple cake will stay fresh for up to 5 days.