Babka is a sweet, cake-like bread that originated from the Polish and Ukrainian communities. It's a classic dessert that symbolizes the Easter holiday, but it has become popular enough to enjoy year-round. The recipe uses some specialized ingredients and incorporates a unique cooking method that results in a delicious, moist cake with a hint of citrus and almond flavors.
While most of the ingredients are commonplace in many kitchens, there may be a few that you'll need to look out for in your local supermarket. Potato starch, which gives the cake a light and fluffy texture, and vanilla sugar, a sweetener infused with the flavor of vanilla, may not be as readily available but can usually be found in the baking aisle or international food section. If you can't find vanilla sugar, you could substitute it with regular sugar and a dash of vanilla extract.
Key Ingredients for Polish Babka Cake
All purpose flour: A staple in baking that provides structure to the cake.
Baking powder: Acts as a leavening agent, helping the cake rise during baking.
Potato starch: Gives the cake a light and fluffy texture. Substitute with corn starch if unavailable.
Unsalted butter: Adds richness and moisture to the cake.
Confectioners' sugar: Also known as powdered sugar, it is used to sweeten the cake.
Vanilla sugar: Infuses the cake with a hint of vanilla flavor. Regular sugar and a dash of vanilla extract can be used as a substitute.
Eggs: Provides structure and helps bind the ingredients together.
Sour cream: Adds tang and richness to the cake and contributes to its moist texture.
Lemon: Zest and juice give the cake a refreshing citrus note.
Almond extract: Enhances the flavor of the cake.
Raisins: Adds sweetness and texture to the cake.
Dried bread crumbs: Used to coat the pan and gives the cake a slight crunch on the outside.
One reader, Joy Pond says:
This Polish babka cake recipe is a delight! The cake turned out moist and flavorful, and the aroma filled my kitchen. The combination of lemon zest and almond extract added a lovely touch. It's a must-try for anyone who loves a delicious, traditional dessert.
Key Techniques for Making Polish Babka Cake
How to sift dry ingredients: Sift the all-purpose flour and baking powder into a bowl, then stir in the potato starch to ensure even distribution and a lighter texture in the cake.
How to beat butter: Beat the unsalted butter in a bowl using an electric mixer until light and fluffy to incorporate air and create a smooth, creamy texture in the batter.
How to beat egg whites to stiff peaks: Beat the egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form, which will help provide structure and lightness to the cake.
How to grease a cake pan: Liberally grease an 8-inch, 6-cup Bundt® cake pan with butter to prevent the cake from sticking to the pan and ensure easy release after baking.
How to sprinkle with bread crumbs: Sprinkle the greased cake pan evenly with bread crumbs to create a thin layer that helps prevent the cake from sticking and adds a subtle crunch to the crust.
How to check for doneness: Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is ready. If not, continue baking and check at intervals.
How To Make Polish Babka Cake
With added flavors from almond, vanilla, and sour cream, this dense and moist Polish babka cake makes the perfect afternoon baked treat.
Serves:
Ingredients
- 1¼cupsall purpose flour
- 2tspbaking powder
- ¾cuppotato starch
- ¾cupunsalted butter,plus 2 tbsp, room temperature
- 1½cupsconfectioners’ sugar
- 1tspvanilla sugar
- 4eggs,separated
- 3tbspsour cream,or more to taste
- ½lemon,zested and juiced
- 1tbspalmond extract
- 2tbspraisins
- 1½tbspbutter,for greasing
- 3tbspdried bread crumbs
Instructions
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Preheat the oven to 350 degrees F.
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Sift the all-purpose flour and baking powder into a bowl. Stir in the potato starch.
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Beat the unsalted butter in a bowl using an electric mixer until light and fluffy. Add the confectioners’ sugar and vanilla sugar, then beat until just combined.
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Add the egg yolks and sour cream to butter mixture, then mix well. Whisk the lemon zest, lemon juice, and almond extract into the batter.
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Beat the egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
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Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
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Liberally grease an 8-inch, 6-cup Bundt® cake pan with butter. Sprinkle evenly with bread crumbs. Spoon the batter into the prepared pan.
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Bake in the oven for 30 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool slightly before inverting cake onto a serving plate.
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Serve and enjoy.
Nutrition
- Calories: 293.71kcal
- Fat: 15.14g
- Saturated Fat: 9.04g
- Trans Fat: 0.53g
- Monounsaturated Fat: 4.06g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 35.71g
- Fiber: 0.62g
- Sugar: 16.40g
- Protein: 3.66g
- Cholesterol: 89.20mg
- Sodium: 97.98mg
- Calcium: 78.47mg
- Potassium: 61.92mg
- Iron: 1.12mg
- Vitamin A: 137.42µg
- Vitamin C: 1.34mg
Crucial Technique Tip for Perfect Polish Babka Cake
When folding the egg whites into the batter, be sure to do so gently to maintain the airiness. This will result in a lighter, fluffier babka cake. Also, when zesting the lemon, make sure to only grate the yellow part and not the white pith underneath, as it can add a bitter taste to your cake.
Time-Saving Tips for Preparing Babka Cake
Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.
Organize your workspace: Clear and organize your workspace before you begin to streamline the cooking process and minimize clutter.
Follow the recipe: Stick to the recipe to avoid mistakes and save time on improvisation or corrections.
Use kitchen tools: Utilize kitchen tools such as food processors, mixers, and blenders to speed up the preparation process.
Prep in advance: Prepare certain ingredients in advance, such as chopping vegetables or marinating meat, to save time during the actual cooking process.
Clean as you go: Wash and put away dishes, utensils, and ingredients as you cook to maintain an organized and efficient workspace.
Multi-task: When possible, multitask by working on different components of the recipe simultaneously to save time.
Plan ahead: Plan your meals and create a cooking schedule to optimize your time and minimize last-minute stress.
Minimize distractions: Focus on the cooking process and minimize distractions to work efficiently and save time.
Use ready-made options: Consider using pre-made or store-bought ingredients when appropriate to save time without compromising flavor.
Substitute Ingredients For Polish Babka Cake Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitute is suitable for those who are gluten intolerant or have celiac disease.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by increasing the amount and adding an acid such as lemon juice or vinegar to activate it.
potato starch - Substitute with cornstarch: Cornstarch can be used as a substitute for potato starch in equal amounts.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free substitute for butter in a 1:1 ratio.
confectioners' sugar - Substitute with granulated sugar: Granulated sugar can be blended in a food processor to make a substitute for confectioners' sugar.
vanilla sugar - Substitute with vanilla extract: Vanilla extract can be used in place of vanilla sugar by adjusting the quantity to taste.
eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs in baking, especially in recipes that call for multiple eggs.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream in equal amounts.
lemon - Substitute with vinegar: Vinegar can be used as a substitute for lemon juice in equal amounts to provide acidity.
almond extract - Substitute with vanilla extract: Vanilla extract can be used as a substitute for almond extract, although the flavor profile will be different.
raisins - Substitute with dried cranberries: Dried cranberries can be used as a substitute for raisins, providing a slightly tart flavor.
butter - Substitute with margarine: Margarine can be used as a substitute for butter in baking, but it may alter the flavor and texture slightly.
dried bread crumbs - Substitute with panko breadcrumbs: Panko breadcrumbs can be used as a substitute for dried bread crumbs, providing a lighter and crunchier texture.
Presentation Ideas for a Stunning Babka Cake
Elevate with a garnish: Add a touch of sophistication by garnishing the babka cake with edible flowers or delicate microgreens to enhance the visual appeal.
Incorporate a drizzle: Create an elegant presentation by drizzling a luscious glaze made with lemon juice and confectioners' sugar over the babka cake, adding a glossy finish and a burst of flavor.
Plate with precision: Carefully slice the babka cake into uniform portions and arrange them on individual plates with a dusting of confectioners' sugar for a refined and polished look.
Accompany with a side: Pair the babka cake with a quenelle of whipped cream or a scoop of vanilla bean ice cream to provide a delightful contrast in taste and texture.
Create a symmetrical arrangement: Arrange the babka cake slices in a circular pattern on a serving platter, creating a visually appealing and balanced display that showcases the cake's intricate swirls.
Add a touch of gold leaf: For a luxurious touch, delicately place edible gold leaf on the babka cake slices, adding a touch of opulence and elegance to the presentation.
Serve on fine china: Present the babka cake on exquisite porcelain plates, elevating the dining experience and adding a sense of refinement to the overall presentation.
Enhance with a dusting: Finish the presentation by lightly dusting the babka cake with edible shimmer dust, imparting a subtle sparkle and a touch of glamour to the dessert.
Essential Tools for Baking Polish Babka Cake
- Oven: A kitchen appliance used for baking and roasting food.
- Mixing bowl: A bowl used for mixing ingredients, typically made of glass, metal, or ceramic.
- Electric mixer: A kitchen appliance used for mixing, beating, and whipping ingredients.
- Bundt® cake pan: A specialized cake pan with a distinctive ring shape, used for making bundt cakes.
- Sifter: A kitchen tool used to sift dry ingredients and remove lumps from flour and other powders.
- Beaters: Attachments for an electric mixer used for beating and whipping ingredients, typically made of metal or plastic.
- Measuring cups and spoons: Tools used for accurately measuring ingredients in cooking and baking.
- Spatula: A kitchen tool with a broad, flat, flexible blade, used for mixing, spreading, and lifting ingredients.
- Grater: A kitchen tool used for grating ingredients such as cheese, vegetables, or citrus zest.
- Zester: A tool used to remove the zest from citrus fruits, typically used for adding flavor to dishes.
- Baking pan: A rectangular or square pan used for baking a variety of dishes, including cakes, brownies, and casseroles.
- Toothpick: A small, pointed wooden or plastic stick used for testing the doneness of baked goods.
- Cooling rack: A rack used for cooling baked goods, allowing air to circulate around the food to prevent sogginess.
Storage and Freezing Guidelines for Babka Cake
- To store the polish babka cake, let it cool completely to room temperature after baking. This will prevent condensation from forming and making the cake soggy.
- Once cooled, wrap the babka tightly in plastic wrap or aluminum foil, ensuring no air can get in. This will help keep the cake moist and prevent it from drying out.
- Place the wrapped babka in an airtight container or resealable plastic bag. This adds an extra layer of protection against air and moisture.
- Store the babka at room temperature for up to 3-4 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
- If you want to keep the babka fresh for longer, you can store it in the refrigerator for up to a week. Just make sure it's tightly wrapped to prevent it from absorbing any odors from other foods.
- To freeze the babka, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date so you can keep track of how long it's been in the freezer.
- Freeze the babka for up to 2-3 months for best quality. After that, it may start to lose its texture and flavor.
- To thaw the frozen babka, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can bring it to room temperature before serving, if desired.
- If you want to reheat the thawed babka, wrap it in foil and place it in a preheated 325°F (165°C) oven for 10-15 minutes, or until warmed through. This will help restore some of its original texture and flavor.
How To Reheat Leftover Babka Cake
Preheat your oven to 350°F (175°C). Place the leftover polish babka cake on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until the cake is heated through and the exterior is slightly crispy. This method helps to restore the cake's texture and brings out its delightful aroma.
For a quicker option, you can use a microwave. Place a single slice of the babka cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake is still cold in the center, heat it for an additional 5-10 seconds. Be careful not to overheat, as this can make the cake tough and rubbery.
If you prefer a softer texture, try steaming the leftover babka. Fill a pot with about an inch of water and bring it to a simmer. Place the cake in a steamer basket above the water, cover the pot, and steam for 5-7 minutes. This method helps to rehydrate the cake and make it more tender.
For a crispy exterior and a soft interior, you can use a toaster oven. Cut the leftover babka into thick slices and place them on the toaster oven rack. Toast for 2-3 minutes, or until the edges are golden brown and the center is warm. This method works well for individual servings and adds a delightful crunch to the cake.
If you want to add a touch of indulgence, try warming a slice of babka in a skillet with a pat of butter. Melt the butter over medium heat and place the cake slice in the skillet. Cook for 1-2 minutes on each side, or until the cake is golden brown and heated through. The butter adds a rich flavor and helps to crisp up the exterior of the cake.
Interesting Trivia About Polish Babka Cake
The Polish babka cake is a traditional Easter dessert in Poland. It is often made with raisins and flavored with almond extract. This cake is known for its rich, buttery texture and sweet flavor, making it a delightful treat for special occasions.
Is Making Babka Cake at Home Cost-Effective?
This Polish babka cake recipe is relatively cost-effective for a household. The ingredients, such as all-purpose flour, baking powder, unsalted butter, and eggs, are commonly found in most kitchens. The use of potato starch and almond extract may require a one-time purchase, but they can be used in various other recipes. The approximate cost for a household of 4 people is around $15. The delicious outcome and the versatility of the ingredients make this recipe a solid 9 out of 10.
Is Polish Babka Cake Healthy or Unhealthy?
This Polish babka cake recipe, while delicious, is not particularly healthy. The cake contains a significant amount of butter, sugar, and refined flour, which are high in calories and low in nutrients. Additionally, the use of sour cream and eggs contributes to the overall fat and cholesterol content of the cake. The inclusion of raisins does add some fiber and nutrients, but not enough to offset the less healthy ingredients.
To make this recipe healthier, consider the following suggestions:
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content
- Reduce the amount of sugar used and consider using a natural sweetener like honey or maple syrup instead
- Use Greek yogurt instead of sour cream to reduce the fat content and increase the protein
- Incorporate more fruits, such as chopped apples or berries, to add fiber, vitamins, and natural sweetness
- Experiment with using mashed avocado or applesauce as a partial replacement for the butter to reduce the saturated fat content
By making these adjustments, you can create a more nutritious version of the Polish babka cake that still retains its delicious flavor and texture. Remember, moderation is key, and enjoying a slice of this cake as an occasional treat can certainly be part of a balanced diet.
Editor's Opinion: Why Polish Babka Cake is a Must-Try
The Polish babka cake recipe you provided is a classic and delightful dessert. The combination of potato starch and almond extract adds a unique and delicious flavor to the cake. The use of sour cream and lemon zest also adds a lovely tanginess to the batter. The incorporation of raisins provides a pleasant burst of sweetness in every bite. Overall, this recipe is a wonderful representation of traditional Polish baking and is sure to be a hit with anyone who enjoys a moist and flavorful cake.
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Why trust this Polish Babka Cake Recipe:
This recipe uses potato starch to create a tender crumb and almond extract for a delightful flavor. The addition of sour cream lends richness, while raisins provide bursts of sweetness. The use of lemon zest and lemon juice adds a refreshing citrus note. The incorporation of egg whites beaten to stiff peaks ensures a light and airy texture. The combination of these ingredients results in a delicious and trustworthy Polish babka cake that's sure to impress.
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