I have tried several Bundt cake recipes, but my favorite is my grandmother’s marble Bundt cake recipe because it’s very fluffy, moist, and the hint of chocolate makes the Bundt cake taste very rich.
In Poland, Bundt cake, or “babka piaskowa” is a staple at most holiday meals. It’s a relatively simple cake to prepare that appeals to most tastes.
There are many ways to enhance the flavor of your Bundt cake. Glaze it with some sugar or chocolate. Sprinkle it with powdered sugar, coconut flakes or, add fruit and nuts.
You can tell how well you made your Marble Bund cake by its texture
A well made marble Bundt cake should melt in your mouth and finish with with a light crumble. The texture should feel as if small grains of sand were melting in your mouth.
Very similar to spongecakes, Bund cakes require a bit more fat to ensure moisture, more thorough mixing, and more precise measurements. If you want a very moist Bundt cake, add a couple of tablespoons of sour cream or yoghurt.
Bundt cakes are typically baked in round Bundt pans, but you can bake your Bundt cake in a rectangular loaf pan as well, especially if you add fruit.
If you do decide to add fruit or nuts to your recipe, make sure you increase the portion of baking powder from one teaspoon to one and a half, or even two.
Bund Cakes have a longer shelf life
The other advantage of Bundt cakes is that they are delicious right after baking and stay delicious two or three days later too. In fact, I prefer eating my marble Bundt cake the following day, accompanied by a fresh couple of coffee.
Pay attention to the temperature of your ingredients
The ingredients should be at room temperature, so take out the eggs one hour before planning on baking. Some recipes require that you cream the butter with the sugar first. This is only needed if you don’t separate the egg yolks from the egg whites and add them whole.
I prefer the option of beating the egg yolks and egg whites separately. I found that this helps the Bundt cake turn out extra airy. Instead of creaming the butter and sugar together, I melt the butter and pour it in at the end.
Best flour for your marble Bundt cake
To make my Bundt Cake extra fluffy and airy, I add a couple of tablespoons of potato flour. I also recommend to use pastry flour and avoid heavy-in-protein flours. My favorite for this recipe, and most authentic, is wheat flour from Poland type 450, also known as the “Tortowa” flour.
Marble Bundt Cake
Ingredients
- 1 cup pastry flour (Polish flour type 450 "Tortowa")
- 2½ tbsp potato flour
- 5 whole eggs
- 1 cup unsalted butter (about 8 oz or 220 grams)
- ¾ cup powdered sugar
- 2 tbsp brown sugar
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ½ tsp salt
Instructions
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Preheat the oven to 350° Fahrenheit or 180° Celsius.
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Grease the Bundt Pan with a thin coat of butter.
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Using a saucepan, melt the butter over a low heat.
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Gently swirl the butter in the saucepan as it melts to make sure it doesn't burn.
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Set the melted butter aside to cool off.
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Using two mixing bowls, separate the egg yolks and egg whites.
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Beat the egg whites with a hand mixer until stiff and fluffy.
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In a separate bowl, combine the egg yolks with powdered sugar, brown sugar, vanilla, and salt, and using a hand mixer equipped with a whisk, beat them thoroughly until the mixture obtains a creamy and fluffy texture.
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Add the egg whites to the mixed egg yolks and gently stir them together.
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In a large measuring cup, combine pastry flour, potato flour, and baking powder, and mix them thoroughly together with a spoon.
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Slowly add the flour to the combined eggs, and mix them gently together.
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Continue mixing gently as you slowly pour the butter. Continue mixing all the ingredients together until combined into a batter that's uniform in texture.
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Pour ¾ of the mixed batter into the greased Bundt cake pan.
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Add cocoa powder to the remaining batter and mix it well together with a spatula.
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Pour the cocoa batter evenly on top of the vanilla batter.
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Put it in the oven and bake the Bundt cake for 40 - 45 minutes.
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Remove your Bundt cake from the oven and let it cool for 10 - 15 minutes.
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Slowly turn the Bundt pan with the cake onto a large plate, and lift the form as you rest the Bundt Cake on the plate.
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Sprinkle some powdered sugar on top and enjoy!
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