POLISH BABKA RECIPES
POLISH BABKA CAKE RECIPE | ALLRECIPES
This traditional Polish babka is a cake perfect to enjoy with an afternoon cup of tea or coffee. My version is made without yeast. It's a moist and dense cake flavored with hints of vanilla, almond, and lemon. Dust with confectioners' sugar if desired. [Recipe originally submitted to Allrecipes.pl]
Provided by Magpie
Categories Polish Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9-inch tube cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift all-purpose flour and baking powder into a bowl. Stir in potato starch.
- Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until light and fluffy. Add confectioners' sugar and vanilla sugar; beat until just combined. Add egg yolks and sour cream; mix well. Whisk lemon zest, lemon juice, and almond extract into the batter.
- Beat egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
- Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
- Liberally grease an 8-inch, 6-cup Bundt® cake pan with 1 1/2 tablespoons butter. Sprinkle evenly with bread crumbs. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool slightly before inverting cake onto a serving plate.
Nutrition Facts : Calories 317.2 calories, CarbohydrateContent 36.5 g, CholesterolContent 103 mg, FatContent 17.6 g, FiberContent 0.7 g, ProteinContent 4.1 g, SaturatedFatContent 10.4 g, SodiumContent 132.2 mg, SugarContent 16.6 g
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