Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup raspberry jam
- 2 tablespoons turbinado sugar
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing until combined.
5. Add the milk and vanilla extract and mix until combined.
6. Slowly add the dry ingredients and mix until just combined.
7. Spread the batter into the prepared pan and spread the raspberry jam over the top.
8. Sprinkle the turbinado sugar over the top.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 230
Fat: 9g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Unsalted butter: can be substituted with coconut oil
- Granulated sugar: can be substituted with coconut sugar
- Whole milk: can be substituted with almond milk
- Raspberry jam: can be substituted with any other type of jam
- Turbinado sugar: can be substituted with regular granulated sugar
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Use a different type of jam or preserve
- Add 1/2 teaspoon of ground cinnamon to the batter
- Add 1/4 cup of cocoa powder to the batter
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Make sure to mix the batter until just combined, do not over mix
- Let the cake cool completely before slicing
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and fresh berries.
Garnishes:
- Whipped cream
- Fresh berries
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Granola
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness at the 25-minute mark.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure to use a clean bowl and utensils
- Make sure to store the cake in an airtight container
Food History:
Babka Wielkanocna is a traditional Polish Easter cake that is made with a sweet yeast dough and filled with fruit jam. It is typically served during the Easter season.
Flavor Profiles:
This cake has a sweet and tart flavor from the raspberry jam and a hint of vanilla from the extract.
Serving Suggestions:
Serve the cake with a dollop of whipped cream and fresh berries.
Related Categories
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Region: Polish