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]

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 317 Calories

Ingredients

• 2 teaspoons baking powder
• 1 ¼ cups all-purpose flour
• 1 ½ cups confectioners' sugar
• 4 eggs, separated
• 2 tablespoons raisins
• 1 tablespoon almond extract
• 1 ½ tablespoons butter
• ¾ cup potato starch
• ¾ cup unsalted butter, at room temperature
• 1 teaspoon vanilla sugar
• ½ lemon, zested and juiced
• 2 tablespoons unsalted butter, at room temperature
• 3 tablespoons sour cream, or more to taste
• 3 tablespoons dried bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Sift all-purpose flour and baking powder into a bowl. Stir in potato starch.

Step 3

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.

Step 4

Beat egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.

Step 5

Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.

Step 6

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.

Step 7

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.