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Babka



Babka
(Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 218)

A Polish cake traditionally served at Easter but is good anytime, particularly great for breakfast with coffee or tea. I read that most are filled with cream mixtures but this one is not. The lemon zest gives it a notable zing. 

The only trouble I had with the recipe was that it stuck to the Bundt pan that I used. The recipe does call for a tube pan but she says that a Bundt pan is fine as well. If I make it again (and it is good enough to do so) I will be sure to butter the pan generously. If using a shiny, metal pan, the cake will be pale.

1/4 cup warm water (105 to 115 degrees)
1 envelope active dry yeast
1/2 cup plus 1 tsp. granulated sugar
6 oz. (1.5 sticks) unsalted butter
6 egg yolks
3 cups unsifted all-purpose flour
1/2 tsp. salt
3/4 cup milk
Finely grated rind of 2 medium lemons
5 oz. (1 cup) raisins (either dark or light or a mix)
Optional: Confectioners sugar

Place the 1/4 cup of warm water (105 - 115 degrees) in a bowl. Sprinkle the yeast and add the 1 teaspoon of sugar. Stir with a fork and let it sit for 10 minutes.

After 10 minutes, the mixture will thicken.

Beat the butter until softened and mix in the sugar.


Add the eggs.

Add the yeast mixture.

Add half of the flour.

Add the salt.

Heat the milk to 105 to 115 degrees.

Add the milk.

Add the other half of the flour. Beat on low speed until smooth. Continue to beat for about 3 minutes and then remove the bowl from the mixer.


Spinkle the lemon zest over the batter. Stir with a wooden spoon or a rubber spatula.


Stir in the raisins.



Butter a 10-cup tube pan (I used a Bundt pan and the cake did stick so butter generously)

Pour the batter in the pan and smooth with a spoon.




Butter a piece of plastic wrap, large enough to cover the pan.


Let this rise for about 2 hours (I place mine in the oven with the light on)

Bake the cake at 400 for 5 minutes, then lower the heat to 350 and bake for 30 minutes. The total baking time is 35 minutes. The top of the cake should be slightly browned. If the cake is becoming too brown, cover with foil during the last part of baking.

Remove from the oven and let stand for 10 minutes before turning out on a rack to cool completely. Wrap the cooled cake and let it stand overnight or several hours. The cake can also be frozen. Sprinkle with confectioners sugar if desired.


















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