Placek z Jablka - Polish Apple Cake

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Disclaimer: I received free products from Steviva to use in recipes in order to participate in the Sweeten It-Up Blogger Challenge. 

Last Saturday, some family and friends came over for our third-annual sausage making party. We start around 12 pm and typically finish in the late afternoon. Not wanting to starve my guests, I always provide lunch. This year I wanted to make Polish recipes since this all started off as a day to make kielbasa, which is Polish sausage.



I was surprised at how many Polish recipes I found on the internet. I had a ton of fun sorting through them all and knew pretty much right away that I wanted to make this cake. I learned that there are two main apple desserts that are popular in Poland.

The first is this, Placek z Jablka which translates to flat cake with apples. It's also called Jablecznik. The second is an apple pie called Szarlotka. (Don't ask me to pronounce any of these!) I debated on making the pie, but didn't want to commit myself to making pie dough late on a Friday night.



Placek z Jablka - Polish Apple Cake
Adapted from: The Spruce
Servings: 1 cake
Printer Friendly

Ingredients:
    • for the cake:
    • 1 stick unsalted butter, softened
    • ¾ cup dairy-free milk (or dairy milk)
    • ½ cup unsweetened applesauce*
    • 3 ½ cups all purpose flour
    • 3/4 cup Fructevia*
    • 3 tsp baking powder
    • 1 ½ tsp salt
    • for the filling:
    • 3 cups thinly sliced apples
    • 1 tbsp cinnamon
    • 1 tsp nutmeg
    • for the topping:
    • 5 tbsp unsalted butter, cold and cut into small pieces
    • 2 tbsp brown sugar
    • 1 tsp cinnamon

Directions:
1. Preheat the oven to 375. Line a 9-inch round spring-form pan with parchment paper and spray with non-stick cooking spray.
2. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the milk and applesauce and mix on low speed until combined.
3. In a medium bowl, sift together the flour, Fructevia, baking powder and salt. Slowly add into the stand mixer on low speed until fully combined.
4. Meanwhile toss the apples, cinnamon and nutmeg together in a large bowl.
5. Pour ⅔ of the batter into the prepared spring-form pan. Arrange half of the apple on top in a thin layer. Scoop out ½ cup of the batter and set aside. Pour the remaining batter on top of the apples and then layer with another thin layer of apples.
6. Use the ½ cup of batter to drop dollops on top of the apples.
7. In a medium bowl add the cold butter, brown sugar and cinnamon. Use a fork or a pastry blender to mix together until it resembles coarse crumbs. Drop over the cake.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool before slicing into wedges.

* The applesauce may be replaced with 2 large eggs. Fructevia may be replaced with 1 1/2 cups sugar. 


All of the recipes I found online used less of the batter and most stated there wasn't nearly enough, so I nearly doubled that portion of it and I also replaced the ground cloves the recipe called for with cinnamon and nutmeg. 



#Fructevia looks and tastes just like sugar. It's perfect for baking because it browns while being cooked. It is twice as sweet as regular sugar, so you'll only need to use half as much as a recipe calls for. #Fructevia only has 4.8 calories and 2.2 carbs per 1 teaspoon serving. 



To learn more about Fructevia and Steviva's other products, visit them at www.steviva.com or check out their social media: 



This cake is SO good! It's somehow the perfect combination of light and dense with just enough sweetness from the Fructevia and apples to make it extra tasty. This cake is simply made to be eaten alongside your morning cup of coffee.




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