Jabłecznik: Polish Apple Cake

“While baking, this cake fills many Polish homes with its irresistible aroma. With a soft sponge base and a sweet apple filling, Jabłecznik delivers a light and fluffy texture that never fails to delight.”

How to pronounce it?
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Jabłecznik - Polish Apple Sponge Cake

Jabłecznik is a Polish-style Apple Cake, where a sweet apple filling sits on a soft layer (or between layers) of cake. This can be a sponge, a yeast cake or sometimes – puff pastry. 

The smell of Jabłecznik – slowly baking in the oven – will perfume your whole house in the most enticing way. And flavour-wise, it doesn’t disappoint. The sponge base makes the whole cake light and fluffy.  

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Jabłecznik gets often confused with a similar dessert called Szarlotka – a popular apple pie based on crunchy shortcrust.

Some homecooks use both names interchangeably, but I feel that these desserts are too different to share the same title. 

Do you need any special ingredients to make this Polish Apple Cake?

No, all the ingredients are easily available in any supermarket. 

In terms of apples, the best ones to choose are:

🇵🇱 When in Poland, shop for one of the following: Gray & Gold ‘Reneta’ (Rennets, Reinette), Antonówka (Antonovka), Champion, Lobo or Cortland.

🌍 Internationally, look out for tart apple varieties that hold their shape well when cooked. In the US, try Honeycrisp, Braeburn, Pink Lady, Golden Delicious, Winesap or Mutsu/Crispin. 

In the UK, Cortland, Braeburn and Pink Lady are the easiest types to find.

What should you serve with this Jabłecznik?

This Apple Cake is served as a dessert – with a hot beverage, such as tea or coffee. Some prefer it with a glass of cold milk instead. 

To make Jabłecznik extra special, serve it with custard or a scoop (or two!) of vanilla ice cream. A dollop of whipped cream would work too!

Can you bake this Polish Apple Cake another way?

Yes. If you’re not a fan of sponge cake, you could replace it with puff pastry or a yeast-based dough. Other popular recipes for Jabłecznik include a layer of meringue or sour cream as well.

Alternatively, make a classic ‘Szarlotka’ (Polish Apple Pie) – it’s also a delicious apple dessert, but based on shortcrust instead. 

What diets are this Jabłecznik suitable for?

This Polish Apple Cake is suitable for vegetarians.

How long can you keep this Polish Apple Cake in the fridge?

If you have a cool spot at your house, you don’t have to keep Jabłecznik in the fridge. In the summer (or if you live in a warm climate), keep the cake in the fridge.

Jabłecznik stays fresh for a long time (up to 4-5 days), all you have to do is keep it covered – preferably in a glass, non-plastic container.

Can I freeze this Jabłecznik?

Yes. Wrap it in cling film and freeze as soon as it is cooked and cooled. Defrost fully before serving.

Yield: 10

Jabłecznik: Polish Apple Cake

Polish Apple Cake - Jabłecznik

The smell of Jabłecznik - slowly baking in the oven - will perfume your whole house in the most enticing way. And flavour-wise, it doesn’t disappoint. The sponge base makes the whole cake light and fluffy.  

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 30 minutes


Apple filling

  • 2.2 lb (1 kg) tart crisp apples
  • 2 tablespoons butter
  • 4 tablespoons cane sugar
  • 1 teaspoon cinnamon
  • juice of 1 lemon

Sponge cake

  • 5 large eggs
  • 2/3 cups (150 g) caster / superfine sugar
  • 1 stick (110 g) butter
  • 3 tablespoon milk
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder

Optional icing

  • 2 tablespoon icing sugar
  • water


Apple filling:

  1. Peel the apples and divide into wedges. Remove the core. Chop each apple wedge into a few smaller chunks.
  2. Melt 2 tablespoons of butter on a large frying pan. Add apple pieces, 4 tablespoons of cane sugar, a teaspoon of cinnamon and fry for about 10 minutes. If you can’t fit them all in one go, fry just a half and repeat the process. Make sure not to overcook the apple chunks, they should soften but keep their shape.
  3. At the end of frying, add juice of one lemon. Set aside to cool.

Sponge cake:

  1. All the cake ingredients should be at a room temperature. 
  2. Melt 1 stick of butter (in a microwave or on the stove) and set aside to cool.
  3. Grab a large bowl, or use a bowl that goes with your stand mixer. Add 5 large eggs (whites and yolks together) and two-thirds of a cup of caster sugar. Using a stand mixer (or a hand-held one), beat the mass until a white foam forms and expands three times in volume. 
  4. While still mixing, gradually pour melted butter, then 3 tablespoons of milk.
  5. Sift the flour and 1 teaspoon of baking powder directly into the eggy foam. Combine together with a spatula. 
  6. Line a baking pan with parchment paper (mine is sized at 9x13 inch / 23x33 cm)
  7. Pour half of the batter into the baking pan and bake for 15 minutes in 175ºC/350ºF, until the cake turns golden. Do a ‘toothpick test’: poke the cake, if the toothpick is dry - that means it’s done.
  8. Remove the baked cake from the oven, pour in the apple filling and cover it with another layer of batter. Continue baking for another 30 minutes in 175ºC/350ºF. Do a ‘toothpick test’ again to check if the cake is done.
  9. Remove to cool. Sprinkle with powdered sugar, or cover with icing.


  1. To make some icing, drop 2 tablespoons of icing sugar into a cup. Add a few drops of water and mix together with a fork. If it’s still to dry, add more water. Just a tiny bit! A drop of water goes a long way. If your icing is too watery, add more icing sugar. Pour the icing over the cake and let it dry.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 220Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 99mgSodium: 139mgCarbohydrates: 33gFiber: 1gSugar: 9gProtein: 6g

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Recipe Information

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Alternative traditional/regional names:
Ciasto z Jabłkami
Also known / Misspelt internationally as:

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