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.
Adapted from The Best of Ukrainian Cuisine
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 13x9 dish evenly and bake at 325F for 30 - 35 minutes, or until a toothpick inserted in the center comes out cleanly.