Apple Babka

My husband makes breakfast every day because I’m very much not a morning person and because he’s damn good at it. Today, he decided to try a new recipe out of a Ukrainian cookbook we picked up at the library. Delicious!

A babka is similar to a dutch baby but fluffier due to the whipped egg whites. For this apple babka, a tart apple, such as a Granny Smith or other pie apple, is needed to offset the sweetness of the sugar.

Apple Babka [printable recipe]

Adapted from The Best of Ukrainian Cuisine
Serves 4

  • 1 1/2 lb tart apples (Granny Smith, etc.)
  • 4 eggs, separated
  • 1/2 cup brown sugar
  • 1/2 cup sour cream
  • 1 tbsp butter
  • 1/2 cup all purpose flour
  • 2 tbsp cinnamon
  • 1 tsp salt

Preheat oven to 325F. Butter or grease a 13x9x2 baking dish well and set aside.

Wash, peel and core all of the apples. Grate or shred half of them, then cut the other half into thin wedges. In a medium bowl, combine egg yolks, salt and sour cream. Add flour slowly, stirring constantly. Add cinnamon, followed by all of the apples. In a separate bowl, whip egg whites to soft peaks, then fold in to apple mixture. Spread into the 13×9 dish evenly and bake at 325F for 30 – 35 minutes, or until a toothpick inserted in the center comes out cleanly.

Sorry, no picture for this one! I’m not awake enough to operate a camera before breakfast :)

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