By Lorac on March 18, 2005
Photo by anaban
Photo by anaban
"Posted by request. I have always made a yeast version, which can be very time consuming. I think I will give this one a try. For lucre see Easter Babka."
Serving Size: 1 (64 g)
Servings Per Recipe: 15
"Making babka with yeast is so time consuming, this way came out great and was half the time and effort. It was delicious! :) Not exactly the same but close enough, and great with coffee."
"This is the worst recipe I ever made and tasted. All you could taste was the eggs. I will go back to making the old fashioned BABKA - the kind that Mom and Grandmom made. It only raised to about 3 inches. Yes, I did follow the directions. It went out in the trash, no one liked it. This is a no star. Sorry !!! Cioci Helcha"
"Excellent!!!! I am not lucky with yeast recipes so this allowed me to share a wonderful holiday memory with my kids . Thank You!! I added Almonds, vanilla, and dried cherries, my great Grandma used raisins, rum and almonds so I tried to stay close to that. Not huge on raisins though."
"I needed a quick version of this recipe as I did not have the time for the yeast method. I baked in a fluted tube pan and glazed with lucre. I Also added some orange zest to the batter and sprinkled over glaze. My son's history class loved it. (He had to bring in a food reflective of his ethnic decent). My daughter wants me to bake another cake for home!"
"Excellent Babka! May I just say that hate using yeast so this is a wonderful alternative to that. Thanks for the post Lorac!"