babka3At this time of the year my family in Poland would have been almost finished with preparing all the traditional savory and sweet dishes for big Sunday dinner. My family has been always pretty strict about following the rules of Lent and when my sister and I were little kids we always couldn’t wait until Sunday. All the delicious smells coming out of the kitchen were just making our stomachs growl with anticipation, and we knew we were not allowed to touch them yet. To tell you the truth, back then the dreaded Lent soup that we had to eat for breakfast on Sunday before we could jump onto delicious cakes, sausage and pates, seems a little less dreadful when I’m grown up. I actually miss that taste of soup whose main base was the leaven (fermented rye flour in water with garlic and spices) and all the blessed basket ingredients like sausage, egg, bacon, vinegar, horseradish and some spices. This year because of our move from Montreal to Washington DC and continued unpacking I didn’t have a lot of time to get ready for the Easter feast. But there is one cake that is indispensable part of Easter and doesn’t require almost any work. It will definitely be part of our dinner table at my husband’s family house. And if for any reason you wonder why I call it Boom Babka… it got christened by a friend who was surprised how I made it few years ago unnoticed while preparing the rest of the dinner. It literally takes few minutes to pound the cake and it comes out of the oven in the twinkling of an eye while you are preparing the other dishes.

Serving: 16 slices
Preparing: 10 minutes
Baking: 45-50 minutes
Calories: 150 for one slice

1 ½ cup of all-purpose flour
½ cup of potato flour
2 sticks/1 cup of unsalted butter, room temperature
2 teaspoons of baking powder
1 ¼ cup of sugar (if you prefer sweeter desserts you might add ½ cup of more)
One bag of vanilla sugar
1 teaspoon of vanilla extract
4 large eggs, room temperature
2 tablespoons of coco powder
2 tablespoons of breadcrumb
1 teaspoon of butter
Pinch of salt
Powdered sugar for icing.

Separate the eggs.

Transfer the egg whites to a bowl and add a pinch of salt. Whip the egg whites for 3 minutes on medium speed until thick and put the bowl aside.
Transfer the butter into a mixing bowl with a flat beater attachment and beat it for 3 minutes until the butter becomes fluffy. Add the sugar and whisk it all together and then add the yolks, one egg yolk at a time. Turn off the mixer and add the sifted flours and baking powder, then add the vanilla sugar and vanilla extract. Mix it all with a wooden spoon.
Transfer the whipped egg whites and fold them into the dough until all the ingredients are incorporated, but don’t over mix it.
Preheat the oven to 350F/180C.
Prepare the bundt cake form. Spread some butter on the sides and bottom and sprinkle some bread crumbs. Remove the excess bread crumbs over the sink.
in form
Transfer ¾ of the dough to the form and add the coco powder to the remaining part in the bowl. Mix it and transfer it on top of the dough. Push it and make little swirls inside the light part of the dough and then flatten it.
Transfer it to the oven and bake for 45-50 minutes. Check the doneness with a wooden tooth pick. If it’s dry that means the cake is ready.
Let it rest for about 10 minutes before removing from the form.
out of form
And once it cools down sprinkle some powder sugar on the top.
We sometimes call this cake a sand cake so the best way to serve it is with tea or coffee.

babka cut


  1. Magda, this looks amazingly delicious! I will make it this weekend.
    Happy Easter to you and your family!!! Hope you are enjoying Spring!!!

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