Polish Apple Cake Recipe

Polish apple cake
Polish apple cake. Alina Zienowicz Ala z / Wikimedia Commons / PD-self
Ratings (111)
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
253 Calories
15g Fat
27g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 253
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 108mg 36%
Sodium 267mg 12%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Protein 4g
Calcium 129mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Steps to Make It

  1. Lightly coat a 13x9-inch pan with cooking spray. Heat oven to 350 F.

  2. 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.

  3. 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.

  4. Place the remaining apples on top and dot the reserved 1/2 cup batter over the apples.

  5. Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over the unbaked cake.

  6. Bake about 40 minutes or until a toothpick tests clean.

  7. Let the cake cool in the pan so the apple juices will be reabsorbed to create a moist cake.

  8. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.