Polish Apple Crumb Cake (reduced sugar)

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Ohhhh mama, how I love you so, for making this.

Apple Crumb Cake (reduced sugar)Man, this apple cake recipe was the BOMB diggity. As you can tell by all of the previous recipes that have been posted, they all contained apples in some form. I blame this on the Traditional Szarlotka (Apple Pie) I made a few weeks ago. My mom’s craving for apples has been going wild ever since and she got really into making apple-based desserts (she started with her own take on the Apple Pie… the rest is history…)

This Apple Crumb Cake appeared on our Easter table alongside the Poppy Seed Apple Cake. Both were amazing, both totally different. I couldn’t even tell that the Poppy Seed cake contained apples at first, whereas this one has a prominent apple flavor – clearly, since it has a delicious apple filling. It was prepared similarly to how we prepared the filling for our Traditional Polish Apple Pie and it was soo good but still with no sugar added! It was the perfect combination of sweet and tart, it was truly ideal!

Apple Crumb Cake (reduced sugar)

There is a strange ingredient here you might not recognize, unless you’re Eastern European. It’s called Kisiel (powder). Wikipedia says that:

Kissel (kisiel) is a fruit soup, popular as a dessert. It consists of sweetened juice, thickened with arrowroot, cornstarch or potato starch, and sometimes red wine or fresh or dried fruits are added.

That’s the traditional preparation of kisiel. Before it becomes a “soup”, it’s a powder in a package. The purpose of it here is to add a thin pink foamy layer to the cake. You can see it on the photos, it’s right above the apple filling layer. You can’t really taste it and the only purpose kisiel serves as an ingredient in this recipe is that it is red and it is a thickener. You can experiment with your own version by adding a bit of thickener of choice, like potato or corn starch, and a bit of red coloring. I have not tried it with this way but my mom says it should work.


Kammie wants to know:

  • Have you ever heard of kisiel?
  • Do you ever get in a “funk” of using one certain main ingredient in baking/cooking over and over again, like my mom has with apples?

Let me know in the comments below!

Last Updated on March 27, 2019

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  1. Working on fixing the comments. Stay tuned!

  2. Nothing like a apple crumb cake that’s been polished 😉

  3. At the moment I’m obsessed with using quinoa flakes in everything! This recipe looks delicious my mum is Dutch so loves to also use apples to make everything 🙂

  4. This sounds and looks amazing! I have never heard of kisiel and after reading the description am still not sure what it is. I guess I just need to see it or use it in a recipe to understand.

    My whole menu is one big funk! LOL!

    • I think I’ll make a video next time I’m at my parents how about it so you can know what it is. It’s like a jelly but it’s not a solid, it’s more watery, that’s why they call it a soup. And the flavors are just like jelly flavors, so any fruit you can think of – there are tons of flavors to choose from. It’s really just a sort of thickener with coloring + flavoring but probably less thickener than there is with a jelly

  5. I don’t think one can ever have too many apple cakes! Love all the layers of this!

  6. Mmm! I’m totally drooling over that apple filling!

  7. Pingback: Cinnamon Apple Cake with Dark Chocolate Chips Recipe - Sensual AppealSensual Appeal

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