POLISH BABKA CAKE
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 World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 12
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, Carbohydrate 36.5 g, Cholesterol 103 mg, Fat 17.6 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 132.2 mg, Sugar 16.6 g
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