Polish babka recipe is reaching the peak of its popularity during Easter time. This delicious cake is eaten all over the country and it’s loved by Poles of all ages. In this post, I want to share with you the authentic Polish babka recipe.
About Polish Easter Babka
There are 4 kinds of Polish Easter babka:
- babka piaskowa (sandy babka) – the most popular Easter babka; it’s wet and delicious
- babka marmurkowa (marble babka)- it’s almost the same as babka piaskowa; the only difference is that it has 2 colors, black and white
- babka cytrynowa – it’s basically babka piaskowa with lemon flavor (here’s my Polish lemon babka recipe)
- babka pomaraÅ„czowa – babka with orange flavor (here’s my Polish orange babka recipe)
- babka drożdżowa (yeast babka) – it’s dry and made of yeast (see my raisin yeast babka recipe)
The recipe for the first three Polish babkas are almost the same – you will find it at the end of this post.
Tips For Making Polish Bundt Cake
Don’t Take Your Babka Out From The Pan Too Quickly.
You need to wait until your Polish babka is completely cold before taking it out from the bundt pan. Otherwise, the cake may fall apart.
Don’t Forget To Decorate Your Babka
Here are the most popular things to decorate your Polish bundt cake:
- powdered sugar
- sugar glaze
- chocolate frosting
- nuts/ dried fruits
Choose The Flavor You Like
Basic Polish Babka
Follow the recipe below but skip adding the cocoa. You will get babka piaskowa.
Polish Lemon Bundt Cake
You will need 1 lemon. Squeeze the juice out of it, grate the lemon skin and add it to your babka cake.
Polish Marble Bundt Cake
This is the Polish babka recipe you can find below.
Polish Bundt Cake Babka Recipe
Babka Piaskowa Recipe
Polish babka recipe is reaching the peak of its popularity during Easter time. This delicious cake is eaten all over the country and it’s loved by Poles of all ages.
Ingredients
- 4 eggs
- 1 cup of sugar
- 1 cup of all-purpose flour
- ½ cup of potato flourÂ
- 1 tsp of baking powder
- 1 cup/ 225g of margarineÂ
- 1 tbsp of cocoa
- oil
- breadcrumbs
Instructions
- Preheat the oven to 356°F / 180°C.
- Melt the margarine.
- Mix all the ingredients for the cake together (except for cocoa).
- Take out ⅓ of the dough and mix it with cocoa.
- Grease the bundt pan with oil, then sprinkle it with breadcrumbs.
- Alternately pour the white and brown dough into the pan.
- Bake for 45 minutes.
Notes
You can make your Polish babka all white, just don't add the cocoa.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 18gSaturated Fat: 4gTrans Fat: 3gUnsaturated Fat: 14gCholesterol: 62mgSodium: 86mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 4g
These data are indicative and calculated by Nutritionix
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Did you like this Polish babka piaskowa / marmurkowa Polish bundt cake recipe? Let us know in the comments below!
6 Responses
Is it 1/2 cup of potato flour? Can I use regular flour if I can’t find potato flour?
Also is the baking temp 365? or 356? And can I use butter instead of margarine?
Thanks so much, this is my first BABKA
Sandy
Hi Sandy! Yes, 1/2 cup! You can use corn starch instead 🙂
What size Bundt pan? Please respond asap. Just found your recipe and I want to make it today or tomorrow, for Easter. TY
8 or 9” pan 🙂
Hi Mrs Karolina! I love babka Piaskowa, it is so good but a few of my family members, including my mom are gluten free, so they couldn’t taste it. So i experimented and made one gluten free and wanted to share the recipe with you so that you could see how I made a gluten free one!
I didn’t change a lot but I added a few things and made some alterations.
Babka piaskowa bezglutenowy
INGREDIENTS
4 eggs
1 cup of sugar
1 cup white rice flour
1/2 corn starch
1 tsp baking powder
1 cup butter
1 tbsp cocoa
Oil (Pam)
Pinch of Salt
INSTRUCTIONS
preheat oven to 356 F
Melt butter
Mix all ingredients together except for cocoa
Take out 1/3 batter and mix with cocoa
Grease pan
Marble batter into the pan
Bake for 40-45 minutes
ICING
Warm water
Powdered sugar
Cinnamon
Mix together and drizzle on top.
For the gluten free one I didn’t have a Bundt cake pan so I used a small circular one. Also for the flour I used bobs red mill stone ground white rice flour. The batter looked the same but tasted a bit different.
All the times I’ve baked this I have only baked it for 40 minutes!
I didn’t use breadcrumbs.
The texture was great and it tasted delicious!
That’s so amazing! Thanks for sharing 🙂