Polish Apple Cake {Jabłecznik}

Anna

8 years ago

70 / 100

Polish Apple Cake {Jabłecznik}

Warm and tangy apple filling surrounded by a soft and flaky lemony crust is what makes up the classic Polish Apple Cake. How do you say no to this? You don’t.

My dad (a child of 6) said that his mom would make two full size cake pans of this delight around the holidays and one would be gone before it could cool. Second one would have to be put away, so they have some for actual holiday to enjoy. More than once she’d find the second pan half-eaten and I don’t blame them!

There were many wild apple trees growing in the open field behind the house, so baking this sweet dessert was an easy choice. Often, during the “apple season” babcia would task the kids to bring a basket full of apples home. She’d peel, core the apples, shred and then finally cook the sweet fruit. Jars of spiced apples would line the shelves of the basement pantry and help to cut down on the baking time in the future.

Soon, the smell of cinnamon and sweet dough would fill the house and bring them all running for fresh jabłecznik.

Polish Apple Cake {Jabłecznik}

Yields: 10-12 servings
Prep Time: 1 hour
Cook Time: 45-50 minutes

Ingredients

CRUST:
1 whole egg
1 yolk (reserve the egg white)
1 c / 120 g of powdered sugar
2 ½ c / 315 g of all-purpose flour
1 tsp of baking powder
Zest of ½ lemon
7 oz / 200 g of cold butter
FILLING:
10 tart apples
¼ c / 50 g of granulated sugar
Zest and juice of ½ lemon
¼ tsp of cinnamon

Instructions

To prepare the crust: whip the egg and an egg yolk with sugar. Add flour, baking powder, and lemon zest. Cold cold butter into small cubes and also add to the mixture. Mix and knead until just combined with the help of a utensil. Finished dough should have lumps of butter in it. Butter will make the crust flaky.
Wrap in plastic wrap and refrigerate for 1 hour.
To make the filling: peel and core apples. Grate on the largest side of a box vegetable grater and place in a deep frying pan. Add sugar, zest, and lemon juice and cook on medium until all juice evaporates (about 30 minutes). Set aside to cool.
When ready to bake, preheat the oven to 400°F / 200°C.
Grease the bottom and sides of a 9 x 9 inch / 23 x 23 centimeter baking dish with butter (or line with parchment paper).
Cut the dough in half, place between two pieces of parchment paper and roll out to fit your baking dish. Make sure there is enough dough to cover the sides as well. Distribute evenly on the bottom and all the way up the sides. Scoop the cool filling onto the bottom of the crust. Roll out the remaining half of the dough and place on top of the filling.
Whisk the egg white and a teaspoon of water with a fork, and brush onto the top of the crust.
Bake for 45-50 minutes or until crust is golden brown.