Aunt Rei's Babka

Aunt Rei's Babka is really a modern coffee cake, not the lush yeast-risen pastry that we associate with babka today. Not that there's anything wrong with that! It is still rich and very delicious (and easier and quicker to make). This recipe is courtesy of my friend and work colleague Diane whose extended family compiled their favorite recipes in a digital family cookbook.

I made this twice. The first time, I brought a piece to Diane who, upon tasting, shook her head. It wasn't right. For one thing, the texture was too dry. She checked the recipe against the original handwritten card, and there were no discrepancies. So I made it again, reducing the baking time by 30 percent. And this time, Diane gave her approval. Everyone's oven is different and mine obviously runs hotter than Aunt Rei's.

The batter is easy to prepare. The challenge is putting it together -- layering the batter with the filling. The recipe calls for five layers; you can see I was able to achieve only three.

The first layer of batter and filling.

The cake, released from the pan.

Production notes: Do not overbake! Despite the recipe instructions, start checking the cake at the 35 minute mark. Also, use a 10-inch tube pan. Otherwise, I followed the recipe exactly. Make sure the butter is at room temperature before beginning.

Wedding Morning Coffee Cake

On the morning of my daughter's wedding, about ten days ago, I was up bright and early to accept a Fresh Direct* delivery intended to keep all the troops -- bride, bridesmaids, wedding planner, photographer and family -- nourished during the hours of preparation preceding the big event.

But after arranging the food on platters, I had a lot of time on my hands.  So naturally, I baked a cake, figuring that the folks who filled my house that day might enjoy a freshly made coffee cake.

I chose the easiest vintage recipe from my collection, a one-bowl cake that could be put together in minutes. It was delicious -- and much appreciated by our guests.  In fact, this is a perfect go-to coffee cake for any occasion.

The batter is a typical flour, sugar, butter and egg mixture.  The addition of sour cream makes it especially rich.

Half the batter is placed in the bottom of a tube pan, and then topped with the filling -- cinnamon, nuts, sugar and flour.

Spoon the remaining batter on top of the filling.  It's ok if some filling is peeking through.

After the cake is removed from the oven, let it cool for about 15 minutes in the pan....

then run a butter knife around the edges and turn out onto a plate.  I flipped the cake (see top photo) before serving.

The most difficult part of the wedding morning coffee cake was removing it from the oven.  I had to leave (for the all-important hairdresser appointment) while it was still in the oven. Luckily maid-of-honor Laurie (below right) stepped in, determining when the cake was fully baked and pulling it from the oven at the perfect moment.

Production notes:  I used butter, not Oleo.  I mixed the flour, baking soda and baking powder together, and added it alternately with the sour cream, beginning and ending with the flour.  I made just two layers of batter, putting the filling in between.  Grease and flour the tube pan, so it releases easily.

Part of the wedding production team, below.

The bride, below, moments before we left the house for the ceremony.  She did not have any coffee cake and, in fact, I heard a rumor later (can anyone say hairdresser gossip?) that she complained that I baked a cake on the morning of her wedding. As if the whole day were about HER!

The wedding ceremony was at Laughing Lotus Yoga studio in Manhattan.

*Fresh Direct is a food-delivery service in NY.