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]

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
1 9-inch tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labeled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

Nutrition Facts

317 calories; protein 4.1g 8% DV; carbohydrates 36.5g 12% DV; fat 17.6g 27% DV; cholesterol 103mg 34% DV; sodium 132.2mg 5% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
05/27/2018
No changes very good Read More
(1)

Most helpful critical review

Rating: 3 stars
04/23/2019
Made this for Easter. I was excited to see a Babka recipe made without yeast. However I found it a bit dry and not a true Babka. Babka with Almond? I brought it to an Easter brunch and people who have never had a real Babka thought it was delightful. They probably would give it 5 stars. Will I make it again? Probably not. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2018
Love these foods Read More
(1)
Rating: 4 stars
05/26/2018
No changes very good Read More
(1)
Rating: 3 stars
04/23/2019
Made this for Easter. I was excited to see a Babka recipe made without yeast. However I found it a bit dry and not a true Babka. Babka with Almond? I brought it to an Easter brunch and people who have never had a real Babka thought it was delightful. They probably would give it 5 stars. Will I make it again? Probably not. Read More
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