Polish Babka Recipe / Polish Bundt Cake {Babka Piaskowa}
Polish Babka Cake Recipe The Polish Bundt Cake Babka Piaskowa is one of the easiest ways to enjoy a traditional Polish Babka Recipe No Yeast at home.It’s a simple everyday cake, yet especially popular around Easter, and beautifully tied to Polish Easter traditions where a slice might be placed in a basket taken to church for blessing. The name babka piaskowa comes from piasek sand, describing its soft texture and light crumb — a true sand babka that feels moist soft sweet hint lemon rather than gritty. With its cylindrical shape fluted sides resembling an old village woman skirt, this cake dates back to the 17th century, influenced by regions like Lithuania and Belarus, as noted in the Encyclopaedia of Polish Cuisine by Hanna Szymanderska, published by Wydawnictwo REA s.j., Warsaw 2003. It’s important not to confuse it with Jewish babka braided yeast bread chocolate cinnamon, as this version skips yeast entirely.
Baked in a ring pan 22 x 22 x 11 cm 8.66 x 8.66 x 4.3 inch, bundt cake pan 8 cup, or even loaf cake pans, it can be prepared at 325 F 170 C fan 160 C gas mark 3, bake 180 C, or bake 350°F 180°C depending on your oven. The baking time ranges from 40-50 minutes to 1 hour, always checking with a 50 minutes skewer clean test. Some enjoy a marble twist like Babka Marmurkowa Marble Babka, a style loved for crumble centuries. Once cooled, finish with powdered sugar icing sugar, or brighten it up with lemon glaze orange glaze lemon zest orange zest poppy seeds candied fruit. From experience, this cake tastes even better the next day and stores well in an airtight container 5 days, or you can freeze 3 months for later. For more inspiration, you can always follow on Facebook Instagram Twitter.
Traditional Polish Easter Babka
| Category | Details |
| Recipe Names | Traditional Polish Easter Babka Yeast-based, Babka Wielkanocna Drożdżowa, Easy Polish Easter Babka, Polish Easter Babka Cake with Rum-Soaked Raisins, Baba Drożdżowa, Polish Easter Bread Polish Bundt Cake |
| Ratings & Reviews | 4.5 Stars 23 Reviews, 5 from 2 reviews |
| Yield & Size | Yield 8-12, 10 inch cake |
| Timing | Prep Time 30 minutes, Cook Time 1 hour 45 min, Additional Time 2 hours 30 minutes, Total Time 4 hours |
| Dough Type | rich yeast-based cake, brioche-like dough |
| Yeast Options | fresh yeast 28-30 g, dried yeast 14g, 2 1/4 teaspoons dry yeast |
| Yeast Activation | 2 tbsp sugar ½ cup flour warm milk fork cloth warm place |
| Key Ingredients | 8 egg yolks, melted butter pinch salt, rum-soaked raisins, golden raisins dark raisins dried currants, rum brandy soplica, candied citrus peel |
| Kneading & Rising | knead elastic 15 minutes, double size 1.5h rise |
| Equipment | Bundt mold 3 litres 3 liquid quarts, standing planetary mixer hand-held mixer |
| Baking Details | 160°C 320°F bake 60 minutes, toothpick dry, 190 F internal temp |
| Finishing | citrus icing lemon lime orange juice powdered sugar |
| Cultural Context | Polish cuisine, Holy Saturday basket blessed, babcia, babka grandmother pretty girl |
| Serving Ideas | Italian Panettone style texture, French toast, bread pudding |
| Course Category | Cakes & Pies Desserts |
Ingredients and Substitutions
| Category | Ingredients / Options |
| Flour Base | all-purpose flour plain flour, potato starch maka ziemniaczana potato flour corn starch, cake flour substitute |
| Leavening & Salt | baking powder, fine sea salt, pinch salt |
| Fats | vegetable oil rapeseed, butter margarine, butter stick 113-120 g melted cooled |
| Eggs | eggs room temperature 4 large eggs 5 eggs separated 3 large eggs |
| Sugar & Sweeteners | caster sugar superfine sugar granulated sugar 200 g 150 g ¾ cup 1 cup, sugar sweetener |
| Flavorings | vanilla extract almond extract 2 teaspoons 1 tsp, lemon zest orange zest zest of ½ lemon zest of 1.5 oranges, rum citrus liqueur nalewka |
| Chocolate Layer | cocoa cacao cocoa powder 2 tablespoons, cold water 1½ tablespoons 2 tablespoons |
| Liquids | water 300 ml 1/4 cup, milk warm milk scalded milk 1+1/5 cup 300 ml |
| Add-ins / Variations | raisins 160 g 1 cup 11 ounces 310g berries strawberries raspberries blueberries |
| Pan Preparation & Finish | almond flour ground almonds breadcrumbs coating pan, powdered sugar icing sugar dusting |
| Equipment | equipment electric mixer bundt pan loaf pan |
How to Make Polish Babka Step-by-Step
For a classic Polish Babka Cake Recipe, I always begin by setting the oven to Preheat oven 325 F 170 C fan 150 C gas mark 3 and carefully grease pan butter margarine coat almond flour breadcrumbs turn upside down remove excess crumbs so the cake releases cleanly. In one bowl, combine flour potato starch baking powder salt whisk fork, then in another, beat sugar eggs speed 6 5-8 minutes pale thick fluffy until the mixture turns airy and light. Slowly pour oil lowest setting add vanilla extract, then add dry ingredients just combined to keep the batter tender. Transfer pour ⅔ or ¾ batter into pan, and for a marble touch, whisk cocoa with water pour evenly over the top before you bake centre oven 1 hour skewer clean, then cool remove warm tap pan counter gently to unmold.
If making the yeast-style variation, start by crumble yeast sugar flour warm milk fork cover cloth warm place to activate it. Next, beat yolks sugar light fluffy, then knead elastic add butter salt raisins until smooth and rich. Allow the dough to rise half hour second rise 30 minutes, then bake 350 F 40-45 minutes until golden. Once cooled slightly, finish with sprinkle icing sugar drizzle glaze for that traditional Easter look.
Flour and Pan Selection Guide
When deciding What flour to use, I always reach for regular wheat flour combined with potato starch makes light fluffy bakes, which gives the cake its soft crumb. It is not same as corn flour, and that swap leads to a denser powdery texture tested in real baking trials. If potato starch is hard to find, check Polish shops maka ziemniaczana for the authentic version. Another reliable option is cake flour omit regular flour use cake flour only, which keeps the texture delicate without making the cake heavy.
Now about What cake pan to use—the traditional choice is a fluted ring pan 4 inches deep, which creates that classic shape. A bundt cake pan 8 cup sufficient also works well for most home kitchens. While loaf cake pans less frequently used, they are still practical if that’s what you have. For larger batches, a tall fluted Bundt mold 3 litres measure water liquid capacity helps ensure the batter rises properly without spilling over.
Serving Ideas and Pairings
When thinking about Serving suggestions / What could you serve with this Polish Easter Babka?, I usually keep it simple. A light dusting of icing sugar decorate Polish cakes beautifully and keeps the look traditional. For more flavor, try lemon glaze orange glaze or a smooth citrus icing thick texture fork blend few drops juice until it reaches the right consistency. Some people enjoy a slice with butter spread fruit jam dollop, especially when the cake is slightly warm. It also pairs naturally with tea coffee, making it perfect for Easter afternoon gatherings.
For a festive table, serve babka next to Mazurek Cake, Pascha Twaróg cheese dessert, and Sernik Cheesecake to create a classic Polish spread. If you want something richer, top it with powdered sugar chocolate ganache sugar glaze. And if you happen to have leftovers, transform them into French toast bread pudding leftovers, which adds a second life to this traditional cake.
Baking Advice and Helpful Notes
Here are my essential Top tips / Notes for a perfect Polish Babka Cake Recipe. Always use eggs room temperature and beat eggs sugar pale thick so the batter becomes airy and stable. When preparing the mold, grease pan butter margarine not oil ground almonds stick better for an even release. After baking, let the cake cool completely before decorating cutting, because the crumb sets properly as it rests. In fact, it often tastes better next day, once the flavors settle. To keep it fresh, wrap in cling film foil airtight container retain moisture fridge 5 days, or freeze 3 months decorate after defrosting if preparing ahead.
If the cake has an uneven rise trim top level before serving so it sits flat on the plate. For variation, substitute candied peel half raisins citrus zest to brighten the flavor. Another option is brushing with rum syrup 1/2 cup sugar 1/4 cup water 1-2 tablespoons rum boil dissolve sugar soak syrup before removing pan, which keeps the cake moist and adds depth.
Polish Babka Cake Recipe (FAQ’s)
What is the difference between yeast and no-yeast babka?
A yeast version is light, airy, and more like bread, while the no-yeast version is softer and cake-like. Yeast babka takes longer because of rising time, but both are traditional for Easter.
Why did my babka turn out dry?
Dry texture usually happens if the cake is overbaked or if ingredients were not measured properly. Check with a skewer a few minutes before the suggested baking time ends. Also, make sure eggs are at room temperature and the batter is not overmixed.
Can I make Polish babka ahead of time?
Yes. In fact, it often tastes better the next day. Store it tightly wrapped at room temperature for a couple of days or refrigerate in an airtight container. You can also freeze slices for up to three months.
What can I use instead of raisins?
You can use candied citrus peel, dried cranberries, chopped nuts, or even chocolate chips. Some traditional recipes also include rum-soaked dried fruit for extra flavor.
How do I know when the babka is fully baked?
Insert a skewer or toothpick into the center. If it comes out clean and dry, the cake is ready. For yeast versions, the internal temperature should be around 190°F.