Babka is a yeast cake that is traditionally prepared in Eastern European countries on Easter. It is also known as Bobka or Baba. The word literally means “grandmother” in Polish. It is believed that the cake might have been named so, because Polish grandmothers took the task of baking this cake for the family. It is similar to the French sweet bread Brioche, and it looks like the pleats of a grandmother’s skirt. It contains raisins and is glazed with fruit-based icing. This cake can be made in a variety of flavors, such as chocolate, vanilla, and citrus.

This cake is popular in countries such as Romania, Bulgaria, Albania, Macedonia, Poland, Slovakia, Ukraine, Hungary, and Western Russia with slight variations. It is called by various names across these regions and is particularly known as Cozonac in Romania, Kozunak in Bulgaria, and panettone in Western Europe. This cake was brought to the US by Polish and Jewish communities.

The Jewish culture makes babka traditionally. This version is slightly different in that it is baked in a loaf pan, instead of the usual Bundt pan. Chocolate or cinnamon is commonly used instead of raisins. It is topped with streusel. The Jews also make a Passover version of this cake, which is prepared by crushing matzo with salt, egg, and water.

History

Babka seems to have originated in Eastern Poland and Western Russia. A tall, soft, yeast cake called Baba, made in these regions, is believed to be the precursor to this cake.

Ingredients & Method of Preparation

Traditional babka is prepared with yeast-based dough and is baked in a Bundt pan. The ingredients needed include all-purpose flour, yeast, milk, raisins or currants, eggs, butter, granulated sugar, and rum syrup. Vanilla flavor, chocolate, cream cheese, almonds, orange, and lemon zest are also sometimes included.

The cake is prepared by making a soft dough with yeast, flour, and the rest of the ingredients. It is left to ferment before it is baked in a Bundt pan. Rum syrup is poured over the cake once it cools.

Serving and Eating

It can be sliced and served as an Easter breakfast or eaten anytime as a snack.

Variations

Babas au rum, which is a small yeast cake soaked in rum, is a popular variation. The Jewish cake called Kokosh is another variation, which is made with cinnamon and chocolate. This cake is not topped with streusel and is not twisted.

Nutritional Information

One serving of Babka typically contains:

·        Calories – 245

·        Fat - 5 g

·        Carbohydrates - 45 g

·        Protein - 7 g.

Health Impact

The milk contains calcium, and the flour is a good source of protein and fiber. Raisins contain flavonoids, which immensly benefit the heart. They help reduce LDL (bad cholesterol) and, thus, reduce the risk of heart disease. It also has the effect of antioxidants and protects the cells against the damage from free radicals. Nuts like almonds reduce LDL cholesterol and are, thus, heart healthy.  However, the eggs and butter contain cholesterol. Thus, eating babka regularly may not be healthy in the long run.