Jabłecznik: Polish Apple Cake

Ingredients

• 1 kg (2.2 lb)tart, crisp apples
• 2 tablespoonsbutter
• 4 tablespoonscane sugar
• 1 teaspooncinnamon
• Juice of 1lemon
• 5 largeeggs
• 150 g (⅔ cup)caster sugar
• 110 g (1 stick)butter
• 3 tablespoonsmilk
• 240 g (2 cups)plain flour
• 1 teaspoonbaking powder
• 2 tablespoonsicing sugar
• A few drops, plus more if neededwater

Instructions

1. 1

   Prepare the apples

   Peel the apples and cut them into wedges. Remove the cores, then chop each wedge into a few smaller pieces.

2. 2

   Fry the apples

   Melt 2 tablespoons of butter in a large frying pan. Add the apple pieces, 4 tablespoons of cane sugar and 1 teaspoon of cinnamon. Fry for about 10 minutes, working in batches if needed. Soften the apples without letting them lose their shape.

3. 3

   Add the lemon

   Stir in the juice of 1 lemon at the end of frying, then set the apples aside to cool.

4. 4

   Bring to room temperature

   Make sure all the cake ingredients are at room temperature.

5. 5

   Melt the butter

   Melt 110 g of butter in a microwave or on the hob, then leave it to cool.

6. 6

   Whisk eggs and sugar

   Put 5 large eggs and 150 g of caster sugar into a large bowl or a stand-mixer bowl. Beat with a stand mixer or hand-held mixer until the mixture forms a pale foam and grows to about three times its volume.

7. 7

   Add butter and milk

   With the mixer running, gradually pour in the melted butter, followed by 3 tablespoons of milk.

8. 8

   Fold in flour

   Sift 240 g of flour and 1 teaspoon of baking powder directly into the egg mixture. Fold them in with a spatula.

9. 9

   Line the tin

   Line a 23 x 33 cm baking tin with baking parchment.

10. 10

    Bake the first layer

    Pour half of the batter into the prepared tin. Bake at 175°C for 15 minutes, until golden. Test the cake with a toothpick; it should come out dry.

11. 11

    Add apples and finish

    Take the cake out of the oven, spread the apple filling over it and cover with the remaining batter. Bake at 175°C for a further 30 minutes, then test again with a toothpick.

12. 12

    Cool the cake

    Remove the cake from the oven and leave it to cool. Dust with icing sugar or top with icing.

13. 13

    Make the icing

    Put 2 tablespoons of icing sugar in a cup. Stir in a few drops of water with a fork, adding only a little more if it is too thick. If it becomes too runny, mix in more icing sugar. Pour the icing over the cake and leave it to set.

What is Jabłecznik?

Jabłecznik is a Polish apple cake, with its name referring to apples. Polish baking has many versions of apple cake; this one pairs a soft sponge with a separate layer of cooked fruit.

Tart apples, cinnamon and lemon give the filling a bright, gently spiced flavour. Baking the sponge in two stages helps it support the fruit without losing its light texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 6g protein, 33g carbs, 7g fat.

The cake’s carbohydrates mainly come from the apples, sugar and flour; butter supplies most of the fat, while the eggs and flour contribute protein. Serve a slice with plain yoghurt and some fresh fruit for a more balanced plate.

Choosing and cooking the apples

Apple choice: Tart, crisp apples hold their shape well and offset the sweetness of the sponge. Cut them into similarly sized pieces so they soften at roughly the same rate.

Frying: Cook the apples in a roomy pan, in batches if necessary. Stop when they are tender but still hold their shape, then let them cool before adding them to the cake.

Building the sponge

Egg foam: Beat the eggs and caster sugar until pale, foamy and about three times their original volume. This aeration is central to the light sponge, so allow enough time for the mixture to expand.

Gentle mixing: Add the melted butter and milk gradually while mixing. Once the flour and baking powder go in, fold with a spatula rather than beating the batter.

Layering and baking

First bake: Spread half the batter in the lined tin and bake it for 15 minutes at 175°C. The surface should turn golden, and a toothpick should come out dry.

Fruit layer: Spread the cooled apples over the baked base and cover them with the remaining batter. Bake for another 30 minutes at 175°C, checking the centre with a toothpick before taking the cake out.

Finishing the cake

Cooling: Let the cake cool before dusting it with icing sugar or adding icing. This gives the topping a neater finish and makes the sponge easier to slice.

Simple icing: Add water to the icing sugar a few drops at a time. It is easier to thin a thick icing gradually than to correct one that has become too watery.

Serving ideas

Slices of Jabłecznik work well with tea or coffee, either plain or with a light dusting of icing sugar. The sweet sponge and tart fruit are flavourful without needing a rich accompaniment.

For a more substantial dessert, serve a slice with plain yoghurt or a small spoonful of crème fraîche. Keep additions modest if you want the apple and cinnamon to remain the focus.

Recipe notes & tips

• Use apples that are tart and crisp so the filling keeps its shape.
• Fry the fruit in batches if the pan is crowded.
• Let the cooked apple filling cool before layering it over the base.
• Bring the cake ingredients to room temperature as directed.
• Fold in the flour gently to help preserve the air in the egg mixture.
• Add water to the icing sugar a few drops at a time.

Variations

• Extra cinnamon: Add a little more cinnamon to the apples for a warmer spice note.
• Lemon zest: Grate some lemon zest into the apple filling for a brighter citrus aroma.
• Icing sugar finish: Dust the cooled cake with icing sugar instead of making icing.
• Plain serving: Leave off both toppings to let the fruit and sponge stand out.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Overcooking the apples: They can collapse into a purée; fry only until softened and still holding their shape.
• Crowding the pan: The apples may cook unevenly; fry them in batches if they do not fit comfortably.
• Adding hot filling: It can affect the cake layers; let the apples cool before assembling.
• Under-whisking the eggs: The sponge may be less light; beat until the foam is pale and about three times the volume.
• Overmixing after adding flour: This can deflate the batter; fold it in gently with a spatula.
• Adding too much icing water: The topping can become runny; mix in just a few drops at a time.

How to store

Once cool, store the cake covered in the fridge and eat within 3 days. Bring slices to room temperature before serving, or warm them briefly in a low oven.

Frequently asked questions