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
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