So, it just so happens that I am reading a book about Russia during WWII. In it they refer to their grandmother as “baba”, so when I saw this recipe coupled with Mother’s Day, I thought it would be fun to make this dessert. Also, my mom loves yeast. She is known for eating it out of the package. It’s not an addiction or anything, she just loves the flavor! So, this is a tribute to all those “babas” out there. We love you Grandma B!
Apparently Baba cake has nothing to do with Grandmothers, but is a Polish cake otherwise known as Babka and is soaked in rum. As you will see from the original recipe, the “rhum” baba cake is listed as variation. I guess, this cake is the Americanized version, though why it is so plain with only two variations is a bit puzzling. Good thing I always have chocolate chips around to doctor things up!!
- 1 1/2 c. flour, divided
- 1 T yeast
- 1/2 c. warm water
- 2/3 cup butter (almost 11 T)
- 4 eggs
- 1/2 c. sugar
- 1/4 t. salt
- Preheat oven to 350 and butter cupcake pan.
- Dissolve yeast in warm water and add 1/2 cup flour; cover and let rise.
- Mix remaining flour with butter, 2 eggs, sugar and salt.
- Beat thoroughly.
- Beat in remaining eggs, one at a time, them beat until mixture is perfectly smooth.
- Let sponge (water, yeast and flour) rise until doubled, combine mixtures, beat well, and half fill cupcake tins. (You might have some batter left over. I was able to fill 2 custard cups halfway with my remaining batter)
- Let rise. Bake for
I stirred in mini chocolate chips into a few of the cakes. You can also cut off a tiny piece off the top and fill with jam or marmalade and then replace the top.
Here is the yeast before:
Here is what they looked like before cooking: