|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Polish apple cake—placek z jabłka (plaht-SEK zhe YAH-boo-kah)—and Polish cheesecake—sernik (SEHR-nik)—are two of the most frequently seen desserts at Polish tables. There are hundreds of recipes for both. This is a traditional apple cake beloved by many.
The Polish version of apple pie is known as szarlotka. But this is truly a cake—placek z jablka literally means "flat cake with apples." Try plums, peaches or nectarines in this recipe to good effect.
- 2 1/3 cups flour (all-purpose)
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup sugar (divided use)
- 4 ounces butter (room temperature)
- 3/4 cup milk
- 2 large eggs
- 4 large apples (peeled, cored and thinly sliced)
- 1/4 teaspoon cloves
- 3 tablespoons butter (cold, cut into pieces)
Lightly coat a 13x9-inch pan with cooking spray. Heat oven to 350 F.
In a large bowl, combine flour, baking powder, salt, and 3/4 cup sugar. Add 4 ounces softened butter, milk, and eggs. Beat at medium speed 4 minutes.
Pour half the batter into prepared pan, then layer on half the apples. Spoon all but 1/2 cup of the remaining batter over the apples, covering completely.
Place the remaining apples on top and dot the reserved 1/2 cup batter over the apples.
Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over the unbaked cake.
Bake about 40 minutes or until a toothpick tests clean.
Let the cake cool in the pan so the apple juices will be reabsorbed to create a moist cake.
Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.