Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the buttermilk and vanilla extract and mix until combined.
6. Slowly add the dry ingredients and mix until just combined.
7. Fold in the coconut and pecans.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350 kcal
Fat: 17g
Carbohydrates: 43g
Protein: 5g
Substitutions for Ingredients
- Unsalted butter: Coconut oil
- Granulated sugar: Brown sugar
- Buttermilk: Plain yogurt
- Sweetened shredded coconut: Unsweetened shredded coconut
Variations:
- Add 1/2 cup of dried fruit such as raisins or cranberries
- Substitute the pecans with walnuts or almonds
- Add 1 teaspoon of ground cinnamon or nutmeg
Tips and tricks:
- Make sure the butter is at room temperature before creaming with the sugar
- Be careful not to overmix the batter
- Let the babka cool completely before slicing
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the babka warm with a dollop of whipped cream or ice cream.
Garnishes:
- Powdered sugar
- Chocolate shavings
- Toasted coconut flakes
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fruit salad
- Yogurt parfait
- Granola
Troubleshooting advice:
- If the top of the babka is browning too quickly, cover with foil for the last 10 minutes of baking.
- If the babka is too dry, add a tablespoon of milk or cream to the batter.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Store the babka in an airtight container at room temperature.
Food history:
Babka is a traditional Polish Easter cake that is made with sweetened shredded coconut and chopped pecans. It is often served as a dessert or snack during the Easter season.
Flavor profiles:
This babka has a sweet and nutty flavor with hints of coconut and vanilla.
Serving suggestions:
Serve the babka with a cup of coffee or tea for a sweet treat.
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Region: Polish