Babke

With the “modern era’s” smaller sizes of the pastry, the name shifted to the diminutive, “babka” meaning “little grandmother.”  As much as many folks today swear by it and swoon for it, chocolate babka seems to have been a mid-century American Jewish invention.
     BABKE
   (Butter coffee cake)

 1 cake fresh yeast ½ cup butter (l stick)
1 cup warm milk 3 eggs, beaten
¼ tsp. salt ½ cup raisins
¾ cup sugar 1 Tbsp. grated lemon rind
3 ¾ cups flour
Soften yeast in small amount of the warm milk in a small mixing bowl. Add remainder of milk, salt,
1 tsp sugar, and 1 cup flour to the softened yeast. Beat well by hand or with beaters and let rise.
When the yeast mixture has risen to at least one and one-half times its original size and is
“spongy,” cream the butter with the remaining sugar. Add the beaten eggs and the yeast mixture. 
Beat thoroughly. Add raisins, lemon rind, and the remainder of the flour. 
Mix until smooth; this should make a thick batter. Let rise until doubled in bulk.

Divide the batter in half, and place each half in a well-greased 9 inch-square cake pan.
Let rise again until at least doubled in bulk. When the cakes have risen sufficiently,
brush with melted butter and sprinkle with Streusel Topping.
Bake at 375 degrees until lightly browned about 45 minutes. Each coffee cake serves 8-10.
STREUSEL TOPPING:½ cup brown sugar, firmly packed
½ cup chopped nuts
3 Tbsp. melted butter
4 Tbsps flour
1 ½ tsp. cinnamon
Blend all ingredients to the consistency of coarse crumbs. Sprinkle over top of the babke before baking.
Last modified on
0
Trackback URL for this blog entry.

Comments

Member Access