Ukrainian Honey Babka (Print Version)

# Ingredients:

→ For the Babka

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

→ For the Frosting

09 - 8 oz cream cheese, at room temperature
10 - 8 oz frozen Cool Whip
11 - 1/2 cup powdered sugar

# Instructions:

01 - Preheat your oven to 350°F. Grab a large baking sheet (11×17 inches) with at least a 1-inch rim, line it with parchment paper, and set it aside. The rim is important here - this batter is quite runny at first!
02 - In a large bowl, add your eggs, granulated sugar, and salt. Beat on high speed for a good 8-10 minutes until the mixture becomes really light and fluffy. This lengthy beating time is crucial for the texture of your babka, so don't rush this step!
03 - In a small bowl, combine the baking soda and white distilled vinegar. Give it a quick stir and watch it fizz up - this reaction is what helps give our babka its wonderful lift and texture.
04 - Warm your honey in the microwave for about 30 seconds to make it easier to incorporate. Add the baking soda/vinegar mixture, warmed honey, and sour cream to your egg batter. Beat on low speed for just 30-40 seconds until combined. Be careful not to overmix at this stage!
05 - Sift the flour directly into the batter, then beat on low speed just until the flour disappears into the mixture. The batter will be quite runny and may lose some of its fluffiness - that's perfectly normal. Again, resist the urge to overmix, or your babka might turn out tough instead of tender.
06 - Pour all the batter onto your prepared baking sheet, using a spatula to spread it evenly to the edges. Bake for 30-32 minutes, until a toothpick inserted in the center comes out clean.
07 - Place a cooling rack over your baked babka and carefully flip the entire baking sheet over. Gently peel off the parchment paper from what is now the top of your cake. Next, place a large cutting board on top and flip the cake again so it's right-side up. Let it cool completely on the board. Don't leave it upside down on the cooling rack for too long or it might leave grid marks or even break the soft top.
08 - Once cooled, use a sharp knife to trim the edges of your babka for a neat appearance. Then cut the whole cake into even squares, about 1.5-2 inches each, or whatever size you prefer.
09 - In a medium bowl, beat the cream cheese and powdered sugar together on medium-low speed for about a minute until well combined. Add the frozen Cool Whip and increase to high speed, beating for about 5 minutes until the frosting becomes thick and holds its shape.
10 - Transfer your frosting to a piping bag fitted with Wilton tip #199 (or any decorative tip you prefer). Pipe a swirl or dollop of frosting onto each babka square. Enjoy right away or refrigerate for up to 3-4 days!

# Notes:

01 - This Ukrainian honey babka is traditionally served during celebrations and holidays, especially Easter.
02 - The key to the perfect texture is thoroughly beating the eggs and sugar until very light and fluffy, but being gentle when adding the remaining ingredients.
03 - The babka squares can be frozen without frosting for up to 1 month. Thaw in the refrigerator overnight and add frosting before serving.
04 - For a prettier presentation, you can sprinkle the frosted squares with a little bee pollen, crushed nuts, or honey drizzle.

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