Babka

Babka

This is a traditional cake made in both Russia and Poland.  This recipe is based in that origin but not true to any original recipe.  It is however lovely with a struesel filling of chocolate, sultanas and cinnamon.

Mix together 175 sugar, 100g chopped dark chocolate, 100g sultanas and 1 tbs cinnamon.  This is the streusel filling.  You could also add some chopped nuts but I don’t like them so didn’t bother!

Next cream together 450g sugar and 340g soft unsalted butter.

Add three eggs, one at a time.

Beating well between eggs.

Next stir in 450g plain flour mixed with 1 1/2 tsp baking powder and a pinch of salt.

And 340g of sour cream or yogurt (in this case I used a mixture of the two as this is what I had in the fridge).

Stir about 1/3 flour in first, then 1/3 of the sour cream/yogurt and repeat until the mixture has just come together.

Put 1/3 of the mixture in a greased bundt tin and top with half of the streusel mixture.

Repeat.

Then top with the last third of the cake batter.

Bake at 160C (fan) for about an hour or until it is golden brown and cooked though (test by poking the cake with a skewer, if it comes out clean the cake is cooked).  Cool for about 10 minutes.  Then turn out onto a wire rack to complete the cooling.

 

The resulting cake is quite dense and is delicious warm with cream, custard or ice cream or just have a slice cold with a cup of coffee or glass of milk.