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Babka Piaskowa

Polish sand cake, a dense yet tender butter cake leavened with baking powder and lightened with potato starch, baked in a tube pan and dusted with powdered sugar. It is a standard cake for Easter and family coffee visits.

85 minEasyServes 12300 cal/serving

PolishDessertOvenVegetarian

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Ingredients

  • 2 tbsp unsalted butter (for the pan), softened
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temp
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/2 cup potato starch
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 2 tbsp powdered sugar (for dusting)

Instructions

  1. 1

    Heat the oven to 350°F. Grease a 10-inch tube pan generously with 2 tbsp softened unsalted butter (for the pan).

  2. 2

    Beat 1 cup softened unsalted butter and 1 cup granulated sugar together for 5 minutes, until pale and fluffy.

  3. 3

    Add 4 room temp large eggs one at a time, beating well after each. Beat in 1 tsp vanilla extract and 2 tsp lemon zest.

  4. 4

    Whisk 1 1/2 cups all-purpose flour, 1/2 cup potato starch, 2 tsp baking powder, and 1/4 tsp fine salt together. Fold them into the batter in two additions until just combined.

  5. 5

    Spread the batter in the pan and smooth the top. Bake 50 to 60 minutes, until a skewer inserted in the center comes out clean and the top is golden.

  6. 6

    Cool in the pan for 15 minutes, then turn the cake out onto a rack and cool completely.

  7. 7

    Dust the top with 2 tbsp powdered sugar (for dusting) just before slicing.

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Questions

What oven temperature does Babka Piaskowa need?

For Babka Piaskowa, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 1 hour, in step 5.

How do I know when Babka Piaskowa is done?

Go by the cues in the method rather than the clock. Step 5: cook until a skewer inserted in the center comes out clean and the top is golden.

Why does Babka Piaskowa say not to overmix?

Step 4 reads: "Fold them into the batter in two additions until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 4 while a few streaks of flour remain; they hydrate on their own.

Can I make Babka Piaskowa dairy-free?

Yes. The dairy in Babka Piaskowa is 2 tbsp unsalted butter (for the pan), softened, 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Babka Piaskowa vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter (for the pan), softened, 1 cup unsalted butter, softened and 4 large eggs, room temp. For fully plant-based entries, see the vegan dessert collection.

How long does Babka Piaskowa keep?

Store Babka Piaskowa airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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