The last time I made Babka Maślana z Rumen we had just returned to Poznań. If you think this sounds delicous, please let me know it the comments and rate it ⭐ ⭐ ⭐ ⭐ ⭐.
We both returned from the states a couple of days ago – Ed from the Ryder Cup in Chicago, me from Arizona and parts west. We’ve almost recovered from the jet lag, but decided to stay in Friday night. We were tempted to go out looking for dessert, but I chose instead to whip up one of Ed’s favorites, this butter rum flavored pound cake, or as they would call it in Poland Babka Maślana z Rumen. It’s been out of the oven for two hours, and one quarter of the cake is gone. This could be dangerous. Maybe it is wiser to go “out” for sweets!
I think you’ll love the butter-rum flavor of Babka Maślana z Rumem. Check the recipes notes for the Polish trick to a perfect release on your bundt cakes!
Babka Maslana z Rumem (Butter Rum Pound Cake)
- Prep Time: 25 min
- Cook Time: 60 min
- Total Time: 1 hour 25 minutes
- Category: Dessert
- Cuisine: Polish
A moist baking powder babka topped with a butter rum sauce
for the cake
1/2 cup butter, softened
1 cup sugar
1 1/2 cups flour
1/2 t. salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk (or 1teaspoon vinegar & enough milk to make 1/2 cup)
1 teaspoon vanilla
for the sauce
3/4 cup sugar
3 tablespoons water
1/3 cup butter
1 teaspoon rum extract
- Cream butter and sugar, add eggs one at a time
- Combine dry ingredients and add to batter alternating with buttermilk and vanilla
- Pour batter into a lightly buttered 9 x 5 loaf pan or a small bundt pan. (I sprayed the pan with Baker’s Joy this time. It’s the only time I’ve ever had a bundt cake come out of the pan perfectly!)
- Bake for approximately one hour at 325 degrees
- Cool the cake for 10 minutes, remove from pan
- While cake is cooking, combine all of the sauce ingredients, heat until the sugar dissolves
- Poke holes in the bottom of the cake and spoon the sauce over the bottom. (I removed the cake from the pan because I’ve had trouble getting it out when the sauce cools and sticks to the pan. I used a very long decorating tip to fill the cake with rum sauce from the bottom. A basting needle would be a good tool too. About half of the sauce was squirted into the bottom of the cake, the other half was drizzled over the top.)
Another alternative to keep your bundt cake from sticking to the pan, butter the dish and then dust with bread crumbs!
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Looks so yummy! I want to try this weekend! Thanks for sharing! 😀
Hope it’s not too sweet for you, Faithy. It’s a great cake recipe. I’ve also used it without the sauce, but covered in a lemon mousse (lemon curd folded into whipped cream) and berries.
Ohhhh have to try this one…..thanks Lois. It will be a nice treat after all the Babkas of Easter…..which I love but take time to make, as you know, so this would be lovely for coffee time with girlfriends.
Sounds like fun!
Danuta I Gajewski
This recipe is almost identical to the one my mother used (from Maria Disslowa’s Jak Gotować). As far as a release for bundt pans is concerned, I always use melted butter, which I brush thoroughly over the whole interior of the bundt pan (I’ve got 8 different ones – I just love using them!), and either use finely ground breadcrumbs, or caster sugar (known here in Canada as berry sugar), and then let the butter cool before adding the batter. I’ve never had a problem with the cake not releasing properly, even on the most intricate bundt pan details. The sugar leaves a very delicate crunch on the outside of the cake which keeps the cake moist, and also enhances the flavour of a drizzle/icing/sauce.
I’ve never tried sugar for preparing the pan, but I will. I love the idea of having 8 different bundt pans, Danuta, but I’d need more storage space. I have a blogging friend, who has a former pantry that just houses per bakeware, and I am so jealous!
Are these recipes from US as I have to adjust my measurements into metric? US cup measurements not the same as here.
Yes, the measurements are US.