FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BABKA
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Ukrainian pp. 440-41.]
is rich yeast cake with fruit. Baked especially for Easter.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a loaf-shaped coffee cake made with sweet yeast dough to which raisins, chocolate, or nuts may be added.
- ORIGIN from Polish, diminutive of baba
a Polish sweet bread, traditionally made with rum, almonds, raisins and orange peel.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is the name of a Polish cake made with eggs, milk, sugar, cream-cheese, and chopped almonds. It stands very high and narrow, and is said to be called "Babka" on account of its resemblance to an old woman with her head depressed. More than a hundred varieties of it are known in Poland, made with fruit, vegetables, fish and other things.
