I love babkas. Frankly, I wanted to try something different from what I can try in New York City and I stumbled upon Aunt Ida’s all-natural babkas. I found them very worthy of your time (and stomach).
These loaves of deliciousness were moist, tender, soft with a fine crumb like you’d imagine on a well made brioche. What made them swoon worthy were the wonderful mess of delicious, buttery, cinnamon-y, almond streusel crumbs. The fillings were flavorful and were in proportion to the cake. And the most important thing is, it’s not cloyingly sweet.
These babkas freeze well. Even though, they are easily eaten anytime of the day from breakfast (like I did with a cup of coffee made with the pour-over method) or for dessert. As you might be able to tell, it didn’t last too long if I’m near that loaf.