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!
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.