Food52
Babka is an Eastern European yeast based cake, usually made with dried fruit and cinnamon or chocolate. The ingredients usually make it feel like an autumn or winter baking project. Thinking that with a bit of tweaking babka can also reflect the best of the summer I wanted to try something more seasonal, using fresh blueberries and peaches. I started making babka using the recipe guide in "Inside the Jewish Bakery," by Gingsberg and Berg, 2011 (Camino Books, Philadelphia). This cake is prepared in two baking sessions. You can break up some of the preparation by freezing the finished dough and baking at another time. Don't be intimidated!! There are many steps, but each step flows into the next and the cake is so delicious and so much fun to make that it's worth a try.
