Polish Apple Cake Jablecznik
Transport your taste buds to the heart of Poland with this traditional Polish Apple Cake, known as Jablecznik. This rustic dessert combines a buttery, tender pastry crust with layers of sweet, cinnamon-infused apples for a satisfying treat that’s perfect for any occasion. The dough, made with grated cold butter for a flaky texture, is divided to create a crisp base and a golden, crumbly top. The filling showcases juicy apples elevated with a touch of lemon juice and warm cinnamon spice, creating a delightful balance of tart and sweet flavors. Optional breadcrumbs on the base ensure a perfectly set filling, while a dusting of powdered sugar adds a charming, classic finish. With an enticing aroma and melt-in-your-mouth texture, this apple cake is a stunning centerpiece for your dessert table, whether served warm or chilled.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 grams Unsalted butter (cold)
- 150 grams Sugar
- 3 Eggs
- 10 grams Baking powder
- 1 kilograms Apples (peeled and sliced)
- 2 teaspoons Cinnamon
- 2 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Lemon juice
- 2 tablespoons Breadcrumbs (optional, for lining the filling)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13 inch (23x33 cm) baking pan and set it aside.
In a large mixing bowl, combine the flour and baking powder. Grate the cold butter into the flour mixture or chop into small cubes. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the sugar and two eggs to the crumb mixture. Knead the dough gently until it comes together into a ball. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for 20–30 minutes.
While the dough chills, prepare the apple filling. Peel, core, and slice the apples thinly. Toss the apple slices with lemon juice, sugar to taste, and cinnamon. Set aside.
Roll out one portion of the chilled dough on a floured surface to fit the base of the prepared baking pan. Transfer the dough to the pan, pressing it down evenly.
If desired, sprinkle the dough base lightly with breadcrumbs to absorb excess moisture from the apple filling.
Spread the prepared apple filling evenly over the dough base.
Roll out the second portion of dough and carefully place it over the apple filling. You can patch holes or trim excess if needed. Alternatively, you can grate this portion of dough over the top for a crumbly texture.
Beat the remaining egg lightly and brush it over the top crust for a golden finish.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the filling is bubbling.
Let the cake cool completely in the pan. Once cooled, dust it generously with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
4439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 640.2 g | 233% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 273.1 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
