Russian Honey Babka (Print Version)

# Ingredients:

→ Babka Ingredients

01 - 16 ounces sour cream, softened
02 - 1 cup granulated sugar
03 - 8 eggs, at room temperature
04 - 2 tablespoons white vinegar
05 - 1 cup warmed honey (heat briefly in microwave)
06 - 2 teaspoons baking soda
07 - ½ teaspoon table salt
08 - 2½ cups plain flour

→ Cream Cheese Topping

09 - ½ cup icing sugar
10 - 8 ounces cream cheese, softened
11 - 8 ounces frozen Cool Whip

# Instructions:

01 - Set your oven to 350°F (175°C). Line a rimmed 11×17 inch baking pan with parchment paper, making sure it sticks up at least an inch around the sides to stop spills. This batter starts off runny, so don’t skip this step.
02 - Use a big mixing bowl to combine sugar, egg yolks, and salt. Crank up your electric mixer for 8-10 minutes until the mix has tripled in size. It should look pale, fluffy, and almost hold a ribbon-like shape if you lift the beater.
03 - Grab a small bowl and mix vinegar with baking soda. It’ll bubble and fizz right away — work fast! Also, quickly warm up a cup of honey until it's easier to pour.
04 - Pour the bubbly vinegar mix, heated honey, and sour cream into the whipped egg mixture. Keep your mixer on low and combine everything for no more than 40 seconds — don’t overdo it or it’ll flatten the batter.
05 - Sprinkle sifted flour into the batter bit by bit, mixing each addition gently. This keeps lumps out and lets the batter stay light. The end result should be thin but smooth — don’t worry if it’s not as airy as before.
06 - Pour the batter into your lined baking pan. Smooth it out evenly if needed. Bake on the oven’s center rack for 30-32 minutes. Look for golden brown on top, and check with a toothpick — it should come out clean when done.
07 - Let the pan cool for a minute before flipping it onto a wire rack. Gently peel off the parchment and place a cutting board on top. Flip the whole thing over so the top faces up, then let it cool down completely.
08 - In a medium bowl, mix your softened cream cheese with icing sugar until smooth (a minute or so). Next, toss in the frozen Cool Whip and beat on high for around 5 minutes. The result should hold peaks without being overly sweet.
09 - Once the babka is totally cooled, trim the sides if needed. Cut into squares roughly 1.5-2 inches wide. Spoon your frosting into a piping bag with a star-shaped tip (e.g., Wilton #199) and decorate each piece with a swirl of frosting. Serve right away or store.

# Notes:

01 - This fluffy honey babka brings an Eastern European vibe, featuring a delicate balance of light texture and natural sweetness.
02 - Beating the eggs until they triple in volume is super important — don’t rush through or skip this critical part!
03 - Keep leftovers in an airtight container in your fridge for 3 to 4 days. Let them sit at room temp for 15 minutes before eating for the best taste.

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