Polish Babka Cake

14 ingredients
7 steps

Ingredients

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

Directions

  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Sift all-purpose flour and baking powder into a bowl. Stir in potato starch.
  3. 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.
  4. 4
    Beat egg whites in a glass, metal, or ceramic bowl using clean beaters until stiff peaks form.
  5. 5
    Beat flour mixture into the batter until no dry spots remain. Gently fold in raisins and egg whites until evenly incorporated.
  6. 6
    Liberally grease a 6-cup Bundt(R) cake pan (approximately 8 inches in diameter) with 1 1/2 tablespoons butter. Sprinkle evenly with bread crumbs. Spoon batter into the prepared pan.
  7. 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.

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