Polish Apple Cake (Jabłecznik)
Jabłecznik Say it: yah-BWECH-neek
Jabłecznik is a cherished Polish apple cake, a staple of home baking and the afternoon coffee table. It features a light, tender sponge base topped with layers of cinnamon-scented apples and a crisp buttery crumble. Unlike the shortcrust szarlotka, jabłecznik has a softer, cake-like texture. It is simple to make, uses basic pantry ingredients, and highlights the sweet-tart flavor of Polish autumn apples. Every family has its own version, but the result is always comforting and fragrant.
Polish Apple Cake (Jabłecznik)
Jabłecznik
Pronounced yah-BWECH-neek
- Serves
- 8
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the apple layer
For the cake batter
For the crumble
To finish
Method
Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan and line the bottom with parchment paper.
In a bowl, toss the sliced apples with lemon juice, cinnamon, and 2 tbsp sugar. Set aside.
In a large bowl, beat the eggs and 1 cup sugar with an electric mixer until pale, thick, and tripled in volume, about 5–7 minutes.
In a small bowl, whisk together the oil, milk, and vanilla. Whisk together the flour, baking powder, and salt in another bowl. Gently fold the dry ingredients into the egg mixture in three additions, alternating with the oil mixture, until just combined; do not overmix.
Pour the batter into the prepared pan and smooth the top. Arrange the apple slices over the batter in an even layer, pressing them in lightly.
For the crumble, combine the flour, sugar, and cinnamon in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Scatter evenly over the apples.
Bake for 45–55 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. If the crumble browns too quickly, cover loosely with foil after 35 minutes.
Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a wire rack. Dust with powdered sugar before slicing.
Regional variant: Jabłecznik drożdżowy (Yeast Apple Cake)
Use a yeast dough instead of the sponge: dissolve 1 tbsp (10 g) dried yeast in 1/2 cup (120 ml) warm milk with 1 tbsp sugar, then mix with 2 1/2 cups (310 g) flour, 2 eggs, 1/4 cup (50 g) sugar, and 1/4 cup (55 g) soft butter. Knead, let rise until doubled, press into the pan, top with apples and crumble, and bake at 350°F (175°C) for 40–45 minutes.
Cook's notes
- Use firm, tart apples so they keep their shape and balance the sweetness.
- Beat the eggs and sugar until very thick; this gives the cake its light texture.
- Cool completely before slicing for clean edges.
Serve with
Dust with powdered sugar and serve with tea, coffee, or a glass of cold milk.
Make ahead and storage
Store in an airtight container at room temperature for up to 3 days; refrigerate for up to 5 days. Freezes well for up to 2 months.
