Polish Apple Cake

Polish Apple Cake


Preheat the oven to 375ºF.

Line a 9-inch round spring-form pan with parchment paper and spray with non-stick cooking spray.

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.

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.

Meanwhile toss the apples, cinnamon and nutmeg together in a large bowl.

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.

Use the ½ cup of batter to drop dollops on top of the apples.

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.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow cake to cool before slicing into wedges.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Polish Apple Cake


November 27, 2017

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 12 servings


for the cake

1 stick unsalted butter (softened)

3/4 cup dairy-free milk

1/2 cup unsweetened applesauce (may be replaced with 2 large eggs.)

3 1/2 cup all purpose flour

3/4 cup Fructevia

3 tsp baking powder

1 1/2 tsp salt

for the filling:

3 cup apples (thinly sliced)

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


Nutrition Facts

Serving Size1 slice
Total Fat13g
Saturated Fat8g
Trans Fat0.5g
Total Carbohydrates51g
Dietary Fiber2g
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