Vanilla Babka

Vanilla Babka


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 6   Average: 2.2/5]


Vanilla Babka


2 Cups Unbleached Flour

1 ½ Teaspoons Baking Powder

¾ Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

½ Teaspoon Salt

1 Cup Unsalted Butter

1 ¼ Cups Sugar

3 Tablespoons Vanilla Extract

4 Eggs

1 Cup Sour Cream

Powdered Sugar For Dusting

Preheat the oven to 350° F. Prepare a bundt pan and set aside. In a medium bowl sift together the flour, baking powder, baking soda, 1 teaspoon cinnamon and salt. Set aside. In a separate medium bowl beat the butter and 1 ½ cups sugar with an electric mixer on high speed until light and fluffy. Reduce the mixer speed to medium and beat in the vanilla. Beat in the eggs one at a time. With the mixer on low speed, alternate beating in the flour mixture and the sour cream. Beat only until mixed in. Bake for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking for 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert the cake onto a rack and cool completely. Dust with powdered sugar. Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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