Bábovka Slunce

A sunny, ring-shaped centerpiece from Central Europe, Bábovka Slunce is a festive, marbled bundt beloved at weekend breakfasts, name-day gatherings, and cozy afternoon coffee breaks. Its airy crumb, swirling pattern, and gently fragrant aroma nod to centuries of home baking in Bohemia and Moravia, where ring cakes rose in popularity alongside ornate ceramic molds and hearth ovens. The “Slunce” (Sun) moniker echoes the radiant ridges and golden crust that emerge from the pan, a sight long associated with hospitality and celebration. Today, it remains an approachable heritage bake: simple to mix, pleasing to slice, and always welcome on the table.

Ingredients

• 300 g flour
• 180 g sugar
• 3 large eggs, room temperature
• 120 g melted butter, plus extra for the pan
• 200 ml milk
• 120 g sour cream
• 12 g baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• 2 tbsp cocoa
• 1 tbsp rum (optional)
• 1 tsp lemon zest
• powdered sugar for dusting

Equipment

• Bundt or bábovka pan (about 24 cm)
• Two mixing bowls (one large, one medium)
• Whisk or hand mixer
• Sifter or fine-mesh sieve
• Spatula
• Kitchen scale and measuring spoons
• Toothpick or skewer for doneness test

Preparation

1. Heat the oven to 170°C and set a rack in the center. Generously grease the pan with a thin film of butter, then dust evenly with flour, tapping out the excess to prevent sticking and to encourage a crisp, patterned crust.
2. In the large bowl, whisk the sugar and eggs until pale and slightly thick. Beat in the vanilla, the optional splash of rum, and the fragrant lemon zest until combined.
3. Stream in the melted butter, then whisk in the sour cream and the milk until smooth and glossy.
4. In the medium bowl, sift the flour, baking powder, and salt. Lightly whisk to distribute evenly.
5. Tip the dry mixture into the wet mixture in two additions, folding gently just until a soft, lump-free batter forms. Avoid overmixing to keep the crumb tender.
6. Scoop about 1 heaping cup of batter into a small bowl and stir in the cocoa with a splash of milk for a marbling portion that’s smooth and pourable.
7. Layer the batters: add half the plain batter to the prepared pan, spoon the cocoa portion over it, then finish with the remaining plain batter. Use a skewer to make two gentle figure-eight swirls—just enough to create ribbons without blending the colors completely.
8. Bake until risen, crackled on top, and a skewer inserted near the center comes out clean, about 45–55 minutes. If the surface is coloring too quickly near the end, tent loosely with foil.
9. Cool in the pan for 15 minutes, then invert onto a rack and let it finish cooling for about 1 hour before slicing, so the crumb sets and slices neatly.
10. Just before serving, dust the ring lightly with powdered sugar to accentuate the sunburst ridges.

Serving & Enjoyment

Slice into radiant wedges and pair with coffee or black tea. The gentle citrus aroma and subtle vanilla-cocoa swirl make it equally fitting for breakfast, afternoon coffee, or a festive brunch table. Serve plain, with a snowy veil of powdered sugar, or alongside jam and fresh fruit. A scoop of ice cream turns it into a simple dessert; for celebrations, present it on a footed stand to showcase the golden contours.

Make-Ahead, Storage & Reheating

This ring keeps well, covered at room temperature, maintaining moistness for up to several days. For longer storage, wrap slices and freeze; thaw at room temperature. To refresh a day-old slice, warm briefly in a low oven until just tender.

Notes & Tips

• Pan prep matters: thorough greasing and dusting ensure clean release and crisp definition of the mold’s pattern.
• Marbling: minimal swirling preserves distinct ribbons; too much stirring blends everything into a single tone.
• Doneness: test in multiple spots near the center; a few moist crumbs are fine, but wet batter means a few more minutes.
• Slicing: let the cake cool fully for cleaner cuts and a set crumb.

Brief Background

Ring cakes have deep roots across Central Europe, where ornate molds and hearth baking shaped everyday sweets into decorative centerpieces. Bábovka Slunce channels that spirit: a home-style batter, poured into a sculpted mold, rises into ridged sunbeams that celebrate comfort and conviviality. Passed through families, it has long marked holidays and simple Sunday gatherings alike—an unfussy, welcoming bake with timeless appeal.