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Nutrition Facts
Serving Size 1 (68g) Recipe makes 24 servings
Calories 165
Calories from Fat 71		(42%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 74mg		3%
Potassium 138mg		3%
Total Carbohydrate 21.6g		7%
	Dietary Fiber 2.3g	9%
	Sugars 8.6g
Protein 3.4g		6%
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Polish Apple Cake (Jablecznik)

Recipe #57545 | 1½ hours | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mallina Cashew
Apr 1, 2003

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!!

SERVES 24 (change servings and units)

Ingredients

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

DOUGH

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)

Directions

1
Wash and coarsely chop the apples (no need to peel), place in a LARGE bowl and sprinkle with sugar.
2
Some lemon juice may be poured on top of apples also.
3
Set Aside Preheat oven to 350°F.
4
Mix the flour, oats, baking soda and baking powder in a medium bowl.
5
(add cinnamon if using.) In a separate bowl mix the eggs, flax meal, and oil, and extract together.
6
Add this mixture to the flour mixture.
7
Mix well.
8
Add this dough to the apples, along with the nuts and raisins.
9
MIX VERY WELL!
10
The apples WILL get incorporated into the dough.
11
Add a bit more flour if the mixture is extremely wet (but it WILL be wet).
12
Put into a large pan (15x10-inch pan works well) and smooth out the top so it flat.
13
Bake for around 1 hour (no longer though).
14
Top should look fairly browned.
15
Take out of the oven and Cool in the pan.

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Featured Reviews for This Recipe

From: Chef #742988

On Jan 27, 2008

Oats?? We never use oats in polish baking. "Flax seeds"?? It is as polish as american "polish sausage".

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From: Chef #718477

On Jan 6, 2008

I was looking for another way of baking Jablecznik but this recipe tastes nothing like Polish Jablecznik. It's more like an Apple Crisp type cake, but very dry. The recipe seemed too quick to make and after it came out of the oven we had to try a little piece so we wouldn't feel so bad tossing the remaining cake. We ate it with tea and some icing sugar sprinkled on top and even then it was barely edible. Again, to summarize, the cake was very dry, tasted too many oats which Jablecznik doesn't really have. I don't recommend this recipe.

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From: The Wedding Planner

On Jan 4, 2008

I made this as part of the Christmas Eve Wigilia. I found it to be a bit dry. Next time, I think I will add more eggs or oil. The taste was good, it just stuck to your pallet. I even tried serving with vanilla ice cream.

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From: Babushka

On Sep 21, 2005

We really enjoyed this cake. The only change I made was to add 1/3 cup brown sugar to the dough. We have som sugar lovers in my house. Highly recommended!