** Note to all my readers: Just wanted to thank you all for keeping up with my posts! We reached the 5,000-view point last week, and just hit the 2,500 visitors mark this weekend! I’m thrilled that so many people seem to be enjoying the blog, and I can’t wait to share more projects with you! **
I’ll say right now that this cinnamon babka was something I made to bring to my great-aunt for her 90th birthday, so I have very few photos of the inside– it’s not like you can demand that the recipient slice into the loaf right away so you can get a picture for your blog. She did cut one slice which she shared with me, and it was delicious, so I feel comfortable posting about this recipe despite the lack of good pictures.
Anyway, cinnamon babka. I grew up eating a butter-enriched sweet loaf swirled with cinnamon for holidays, so cinnamon bread was always something I enjoyed. But this recipe, adapted from Cook’s Country, stands head and shoulders above that one (sorry, Dad). It’s soft and moist, and the cinnamon-sugar filling is thick and gooey, yet holds its shape in a way that I have to attribute to the flour and egg white– brilliant additions to the standard sugar-butter-cinnamon filling mixture.