Bábovka – Czech Bundt Cake
This is a traditional recipe for bábovka, very common coffee cake in the Czech Republic.
dark powdered cocoa
plain Greek yogurt
around 10 % fat
1 and ½ cups
to dust baked bábovka
Preheat the oven to 340 °F (170 °C).
Grease the bundt cake pan properly and dust with sifted breadcrumbs or coarse flour. Set aside.
Place eggs and granulated sugar in a mixing bowl. Mix with a hand-held mixer on high speed for 5 minutes until light and airy substance is produced.
Add oil, yogurt, vanilla, flour mixed with baking powder. Mix on low speed for another 2 minutes. The batter should look creamy and semi-liquid.
Take ⅓ of batter to a small bowl, stir in cocoa powder and milk using a rubber spatula until combine.
Spread ⅓ of white batter in the mold.
Pour the cocoa batter over top of the white batter.
Finish by spooning the rest of the white batter over the cocoa layer.
Bake for 50 minutes, or until a skewer or a tooth stick comes out clean (make a test at the end of baking).
Set the pan on the cooling rack for 10 minutes. Then flip the pan onto the rack, if necessary, use the „cold-soaked towel dish“ trick (see the section on getting the bábovka out of the mold).
Once it’s almost cold, dust it with powdered sugar.
This recipe amounts to 1 smaller bábovka mold – my bundt cake pan has an upper diameter of about 22 cm (9 inches).