Russian Honey Babka (Print Version)

# Ingredients:

→ For the Babka

01 - 2½ cups all-purpose flour
02 - 8 eggs, room temperature
03 - 1 cup granulated sugar
04 - 1 cup honey, warmed (microwave for 30 seconds)
05 - 16 ounces sour cream, room temperature
06 - 2 teaspoons baking soda
07 - 2 tablespoons white distilled vinegar
08 - ½ teaspoon fine salt

→ For the Cream Cheese Frosting

09 - 8 ounces cream cheese, room temperature
10 - 8 ounces Cool Whip, frozen
11 - ½ cup powdered sugar

# Instructions:

01 - Begin by preheating your oven to 350°F (175°C). Take an 11×17 inch baking sheet and line it completely with parchment paper. Make sure the parchment extends about 1 inch up the sides of the pan to create a barrier that will prevent the batter from spilling over during baking. This step is crucial because the babka batter is quite runny before it sets in the oven.
02 - In a large mixing bowl, combine the room temperature eggs, granulated sugar, and salt. Using an electric mixer on high speed, beat this mixture for a full 8-10 minutes. This might seem excessive, but it's essential for creating the characteristic light texture of babka. You'll know it's ready when the mixture has tripled in volume and transformed into a pale, fluffy consistency that forms ribbons when the beaters are lifted.
03 - In a small bowl, combine the baking soda and white distilled vinegar. When these two ingredients meet, they'll immediately begin to fizz and bubble – this chemical reaction creates carbon dioxide that will help your babka rise. While this is happening, quickly warm your honey in the microwave for about 30 seconds, just enough to make it more fluid and easier to incorporate into the batter.
04 - To your beaten egg mixture, add the fizzing baking soda mixture, the warmed honey, and room temperature sour cream. Using your mixer on low speed, beat these ingredients together just until combined, about 30-40 seconds. Be careful not to overmix at this stage – you want to preserve as much of the air you've incorporated as possible. The batter will be quite loose at this point, which is exactly what you want.
05 - Sift the all-purpose flour into your batter in 3-4 small batches rather than all at once. After each addition, mix on low speed just until the flour disappears. This gradual approach prevents lumps and helps maintain the light texture. The final batter will be relatively runny and may lose some of its initial fluffiness, but don't worry – this is normal and your babka will still rise beautifully in the oven.
06 - Pour your prepared batter onto the parchment-lined baking sheet, using a spatula to spread it evenly to the edges. The batter should level itself out mostly, but a little help ensures even baking. Place the baking sheet in your preheated oven and bake for 30-32 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean. The babka will rise impressively during baking and have a springy texture when done.
07 - Once baked, the cooling process requires some care to maintain the babka's texture. Place a cooling rack over the top of the baking sheet, then carefully but quickly flip everything over so the babka releases onto the rack. Gently peel away the parchment paper from what is now the top of the babka. To prevent grid marks from the cooling rack, place a large cutting board on top and flip once more so the babka is right-side up. Allow it to cool completely on the cutting board before proceeding.
08 - While the babka is cooling, prepare your frosting. In a medium bowl, beat the room temperature cream cheese and powdered sugar on medium-low speed for about a minute until completely smooth. Then add the frozen Cool Whip (using it while still frozen is key) and beat on high speed for about 5 minutes until the frosting becomes thick, fluffy, and holds its shape. This combination creates a frosting that's stable but not too sweet, perfectly complementing the honey babka.
09 - Once the babka has cooled completely, use a sharp knife to trim the edges for a clean presentation. Then cut it into 1.5-2 inch squares – this size gives you the perfect two-bite treat. Transfer your prepared frosting to a piping bag fitted with a star tip (Wilton #199 works beautifully). Pipe a decorative swirl of frosting onto each square, making sure each piece gets an equal amount of that creamy topping. The finished squares can be served immediately or refrigerated for later enjoyment.

# Notes:

01 - This honey babka with cream cheese frosting combines Eastern European cake traditions with a light, airy texture and delicate honey flavor.
02 - The extended beating time for the eggs and sugar is crucial - don't shortcut this step as it creates the signature texture.
03 - Store finished babka squares in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15 minutes before serving for the best flavor.

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