Best 3 Polish Apple Cake Jablecznik Recipes

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**Discover the Delights of Polish Apple Cake (Jablecznik): A Culinary Journey Through Sweetness and Tradition**

Indulge in the culinary wonders of Polish apple cake, known as Jablecznik, a delectable treat that encapsulates the essence of Polish baking. This traditional cake is a symphony of flavors and textures, featuring a tender, buttery crust enveloping a generous filling of sweet and tangy apples, all harmoniously united under a golden-brown streusel topping. As you embark on this culinary journey, let us guide you through a selection of Jablecznik recipes that showcase the diverse expressions of this cherished dessert. From a classic recipe that stays true to the traditional flavors to innovative variations that introduce new dimensions of taste, these recipes cater to every palate and skill level. Whether you're a seasoned baker seeking to perfect your Jablecznik or a novice cook eager to explore the world of Polish pastries, this collection will provide you with all the inspiration and guidance you need to create a masterpiece that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

JABłECZNIK: POLISH APPLE CAKE



Jabłecznik: Polish Apple Cake image

The smell of Jabłecznik - slowly baking in the oven - will perfume your whole house in the most enticing way. And flavour-wise, it doesn't disappoint. The sponge base makes the whole cake light and fluffy.

Provided by Kasia

Categories     Polish Desserts

Time 1h30m

Number Of Ingredients 13

2.2 lb (1 kg) tart crisp apples
2 tablespoons butter
4 tablespoons cane sugar
1 teaspoon cinnamon
juice of 1 lemon
5 large eggs
2/3 cups (150 g) caster / superfine sugar
1 stick (110 g) butter
3 tablespoon milk
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
2 tablespoon icing sugar
water

Steps:

  • Peel the apples and divide into wedges. Remove the core. Chop each apple wedge into a few smaller chunks.
  • Melt 2 tablespoons of butter on a large frying pan. Add apple pieces, 4 tablespoons of cane sugar, a teaspoon of cinnamon and fry for about 10 minutes. If you can't fit them all in one go, fry just a half and repeat the process. Make sure not to overcook the apple chunks, they should soften but keep their shape.
  • At the end of frying, add juice of one lemon. Set aside to cool.
  • All the cake ingredients should be at a room temperature.
  • Melt 1 stick of butter (in a microwave or on the stove) and set aside to cool.
  • Grab a large bowl, or use a bowl that goes with your stand mixer. Add 5 large eggs (whites and yolks together) and two-thirds of a cup of caster sugar. Using a stand mixer (or a hand-held one), beat the mass until a white foam forms and expands three times in volume.
  • While still mixing, gradually pour melted butter, then 3 tablespoons of milk.
  • Sift the flour and 1 teaspoon of baking powder directly into the eggy foam. Combine together with a spatula.
  • Line a baking pan with parchment paper (mine is sized at 9x13 inch / 23x33 cm)
  • Pour half of the batter into the baking pan and bake for 15 minutes in 175ºC/350ºF, until the cake turns golden. Do a 'toothpick test': poke the cake, if the toothpick is dry - that means it's done.
  • Remove the baked cake from the oven, pour in the apple filling and cover it with another layer of batter. Continue baking for another 30 minutes in 175ºC/350ºF. Do a 'toothpick test' again to check if the cake is done.
  • Remove to cool. Sprinkle with powdered sugar, or cover with icing.
  • To make some icing, drop 2 tablespoons of icing sugar into a cup. Add a few drops of water and mix together with a fork. If it's still to dry, add more water. Just a tiny bit! A drop of water goes a long way. If your icing is too watery, add more icing sugar. Pour the icing over the cake and let it dry.

Nutrition Facts : Calories 220 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 139 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

POLISH APPLE CAKE (SZARLOTKA)



Polish apple cake (Szarlotka) image

This traditional spiced cake is served with a cinnamon whipped cream and a dusting of icing sugar

Provided by Ren Behan

Categories     Dessert

Time 1h35m

Number Of Ingredients 15

half a lemon
6 large Bramley or cooking apples
4 tbsp soft brown sugar
1 tbsp ground cinnamon
450g plain flour , plus extra for dusting
1 tsp baking powder
200g unsalted butter , cut into pieces, plus extra for greasing
225g golden caster sugar
3 egg yolks , plus 1 whole egg, at room temperature
1 tbsp natural yogurt
1 tbsp lemon zest (from the half a lemon, above)
1 tsp vanilla extract
icing sugar , for dusting
300ml pot whipping cream
1 tsp cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
  • For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
  • To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
  • Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
  • Spoon over the apple filling, with about half the cooking liquid, then set aside.
  • Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.

Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

POLISH APPLE CAKE (JABLECZNIK)



Polish Apple Cake (Jablecznik) image

This is an excellent recipe that I happen to alternate every time I make it with different nuts, dried fruit, and flours (always works out though.) It was adapted from a recipe I saw in one of grandmother's magazines while in Poland over this past Christmas. This recipe is literally a Polish apple pie, except the dough is mixed with the apples. Hope you enjoy!!

Provided by Mallina Cashew

Categories     Dessert

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 13

6 medium apples
1/4-1/2 cup sugar (1/2 cup is preferred by most people)
3/4 cup raisins (or craisins)
3/4 cup toasted almond
2 eggs
2 tablespoons flax seed meal (ground up flax seeds)
1/2 cup oil
2 cups flour (my Gluten-Free Flour MIX #53741 works well)
1/2 cup oats (quick cooking)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon almond extract
ground cinnamon (optional)

Steps:

  • Wash and coarsely chop the apples (no need to peel), place in a LARGE bowl and sprinkle with sugar.
  • Some lemon juice may be poured on top of apples also.
  • Set Aside Preheat oven to 350°F.
  • Mix the flour, oats, baking soda and baking powder in a medium bowl.
  • (add cinnamon if using.) In a separate bowl mix the eggs, flax meal, and oil, and extract together.
  • Add this mixture to the flour mixture.
  • Mix well.
  • Add this dough to the apples, along with the nuts and raisins.
  • MIX VERY WELL!
  • The apples WILL get incorporated into the dough.
  • Add a bit more flour if the mixture is extremely wet (but it WILL be wet).
  • Put into a large pan (15x10-inch pan works well) and smooth out the top so it flat.
  • Bake for around 1 hour (no longer though).
  • Top should look fairly browned.
  • Take out of the oven and Cool in the pan.

Tips:

  • Choose the Right Apples: Use a variety of apples that offer a balance of sweetness and tartness. Some popular choices include Granny Smith, Honeycrisp, and Pink Lady.
  • Use Fresh Lemon Juice: Fresh lemon juice adds a bright, citrusy flavor to the cake and prevents the apples from browning.
  • Don't Overmix the Batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the Cake Until Golden Brown: The cake is done baking when a toothpick inserted into the center comes out clean.
  • Let the Cake Cool Completely: Allow the cake to cool completely before serving. This will help the flavors to meld and the cake to set.

Conclusion:

Polish Apple Cake, also known as Jablecznik, is a delicious and comforting dessert that is perfect for any occasion. With its combination of sweet, tart apples, a moist and tender crumb, and a sprinkle of cinnamon sugar, this cake is sure to be a hit with everyone who tries it. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it as a simple afternoon snack, this classic Polish dessert is a true delight.

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