This Grandma’s Cherry Babka is a luxurious, tender yeast cake that combines the comfort of traditional baking with the bright tartness of dried cherries. The soft, pillowy crumb is studded with fruity morsels, while the golden-brown crust offers a delightful crunch from the buttery cinnamon-sugar topping. It is an ideal treat for weekend brunches, holiday gatherings, or as a special dessert paired with coffee or tea. Although it requires some time for rising, the result is a show-stopping centerpiece that tastes homemade and nostalgic. Serve it warm, dusted with confectioners’ sugar, for the best experience.
Grandma’S Cherry Babka
Description
This Grandma's Cherry Babka is a luxurious, tender yeast cake that combines the comfort of traditional baking with the bright tartness of dried cherries. The soft, pillowy crumb is studded with fruity morsels, while the golden-brown crust offers a delightful crunch from the buttery cinnamon-sugar topping. It is an ideal treat for weekend brunches, holiday gatherings, or as a special dessert paired with coffee or tea. Although it requires some time for rising, the result is a show-stopping centerpiece that tastes homemade and nostalgic. Serve it warm, dusted with confectioners' sugar, for the best experience.Ingredients
Directions
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Grease a 9-inch springform pan with a tablespoon of softened butter.
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Cut a strip of parchment paper or aluminum foil, approximately 4 inches wide and long enough to wrap around the pan as a collar, and set aside.
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In the bowl of a food processor fitted with the metal blade, combine 4 to 5 cups unbleached all-purpose flour, 1/2 cup sugar, 1 teaspoon fine sea salt, and the remaining unsalted butter.
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Dissolve 1 1/2 teaspoons instant yeast in 1/4 cup milk in a small bowl.
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Add the yeast mixture to the flour mixture in the food processor and process for 10 seconds.
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In a small metal bowl, combine 1 cup milk, 4 eggs, and 1 egg yolk.
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Using an instant-read thermometer, adjust the temperature of the milk and egg mixture so that the combined temperature of the liquid and flour blend gives a base temperature of 130 degrees F if using a Cuisinart or KitchenAid, or 150 degrees F if using a Braun.
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To warm the mixture, place the bowl in another bowl with hot tap water; to cool it, place over ice water. Stir until the desired temperature is reached.
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With the food processor running, pour all the liquid through the feed tube and process for 45 seconds.
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Check the dough temperature with an instant-read thermometer; it should read between 75 and 80 degrees F.
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If the temperature is lower than 75 degrees, process for an additional 5 seconds, up to twice more, until desired. If higher than 80 degrees, remove dough, refrigerate for 5 to 10 minutes, check temperature, and return to processor.
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Add 1/2 cup dried cherries to the dough and pulse for 5 seconds to blend them in.
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Scrape the dough directly into the prepared pan using a rubber spatula.
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Wrap the parchment or foil collar around the top of the pan, extending at least 3 inches above the rim, and tie securely with butcher's twine.
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Cover the babka loosely with plastic wrap, then a cloth towel, and let rise in a draft-free place at room temperature for 1 to 1 1/2 hours, until it crests the top of the pan.
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While the babka is rising, prepare the topping: In a food processor, combine 1/4 cup fine bread crumbs, 1/4 cup sugar, 1 teaspoon ground cinnamon, and 4 tablespoons unsalted butter.
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Process for 1 minute until completely blended, then scrape into a small bowl and set aside.
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Thirty minutes before baking, position the oven rack on the middle shelf and preheat to 350 degrees F (177&# 194;°C).
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Remove the towel and plastic wrap from the babka. If it has not risen sufficiently, cover and let proof for up to 1 hour longer.
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Brush the top of the babka with 1 lightly beaten large egg white, then sprinkle with the prepared topping mixture.
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Mist the inside of the oven with water 2 or 3 times using a spray bottle.
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Place the babka in the oven directly on the center rack and bake for 5 minutes, then spray the oven with water again.
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Bake for about 50 to 55 minutes longer, until the cake is golden brown, a toothpick inserted in the center comes out clean, and the internal temperature reaches 205 to 210 degrees F (99ðC).
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Remove the babka from the oven and place on a wire rack to cool and rest for 20 minutes.
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Use a paring knife to loosen the edges, then remove the springform ring and parchment collar.
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Cut into 2-inch wedges and serve immediately, dusted with confectioners' sugar.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 215.1kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 15.3g77%
- Cholesterol 64.5mg22%
- Sodium 0.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough temperature is critical for proper rising. Ensure your thermometer is accurate. If using a different brand of food processor, adjust the target liquid temperature accordingly to achieve a final dough temperature of 75-80 degrees F.
The parchment or foil collar helps contain the babka as it rises significantly above the pan, preventing spills and ensuring an even shape.
Misting the oven with water creates steam, which helps the babka rise initially and creates a crisp crust.
For best results, use dried cherries that are not too moist. If they seem damp, pat them dry before adding to the dough.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat slices gently in a microwave or oven before serving.
