It’s one of those cakes that prompts nostalgia when its aroma fills the kitchen as it rises in the oven. Growing up, the Easter meal leaned into the beauty of traditions passed down from generations and the dishes lining the table were therefore eagerly anticipated. Memories of past holidays buzz in the air as the ham is baked and salads are tossed. Spring is highlighted in lighter flavorings, embracing the beauty of the season’s offerings and reserving the decadence for the final course. Polish babka was saved for this special day, inviting its sentimental significance to shine.  One of my favorite Easter desserts, it’s a perfect ending to a beautiful spring spread on this holiday.

This cake can easily be appreciated as an afternoon treat, anytime of year, paired beautifully with a cup of tea or a glass of wine.

This recipe is inspired by my mom’s.  I embraced the slight tang and creaminess of crème fraîche to enhance the rich dark chocolate layer. The robust vanilla flavor brings it all together, leaving the palate with a perfectly moist cake.

Ingredients:

• 1 ½ sticks unsalted butter, room temperature
• 4 eggs
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 Tbsp vanilla extract
• 8 oz. crème fraîche
• 2 cups AP flour
• 1/4 – 1/3 cup cocoa powder
• Powdered sugar for dusting

Preheat oven to 350°F. Grease a Bundt pan.

In a bowl, mix together the dry ingredients: flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer with a paddle attachment or a hand mixer, blend the butter and sugar. While the mixer is still running, add the eggs one at a time, until each one is well incorporated. Then add the vanilla.

Slowly add in the flour mixture and mix until well blended.

Add the crème fraiche.

In a separate bowl, take 1/3 of the batter and slowly add and mix in the cocoa powder.

In the prepared Bundt pan, add 1/3 cup of the vanilla batter, in large dollops add the chocolate batter on top and gently spread over the first layer. Then finish with remaining vanilla layer and gently spread over the top.

Bake for 40-45 minutes, until a toothpick comes out clean.

Once slightly cooled, remove it from the Bundt pan and sprinkle the top with a dusting of powdered sugar.

Enjoy!