Ukrainian Old-fashioned Honey Babka Ingredients:

Honey Babka:
 2 1/2 cups all-purpose flour
 8 eggs – room temp
 1 cup granulated sugar
 1 cup honey – microwaved for 30 seconds
 16 oz sour cream – room temp
 2 teaspoons baking soda
 2 tablespoons white distilled vinegar
 1/2 teaspoon table salt

Honey Babka Frosting Ingredients:

 8 oz cream cheese – room temp
 8 oz cool whip – frozen
 1/2 cup powdered sugar
Instructions
1. Preheat the oven to a 350°F. Line a large
baking sheet (11×17) with a parchment
paper and set aside (Make sure the
baking sheet has an edge of
approximately 1” to prevent the batter
from running out). In a large bowl, beat 8
eggs, 1 cup granulated sugar and 1/2 tsp
salt until light and fluffy (8-10 mins on
high). In a small bowl, combine and stir 2
tsps baking soda and 2 tbsps white
distilled vinegar – it will fizz up.
Microwave 1 cup honey for about 30
seconds. Then, add the baking
soda/vinegar mixture, honey and 16 oz
sour cream to the batter. Beat on low for
30-40 seconds just until combined (do
not over-beat it). Sift 2 1/2 cups all-
purpose flour into the batter and with a
mixer on low, beat just until the flour is
combined. The batter will be runny and
lose the fluffiness a bit, but make sure to
not over-beat it otherwise the cake
texture will turn out hard and won't be as
fluffy.
2. Pour all the batter at once into the
prepared baking sheet and level to the
edges with a spatula. Bake for 30-32
mins, until the toothpick inserted comes
out clean. Place a cooling rack over the
baked cake and flip over the baking sheet.
Remove the parchment paper from bottom
of the cake. Place a large cutting board onto
a cake and flip over again; let the babka cool.
(Do not leave the cake upside down on a
cooling rack for long, or it will leave cooling
rack squares on top of the cake and might
break/mush the top of it). Once cooled, cut
off edges with a sharp knife, and cut whole
babka into an even squares, to about 1.5-2”,
or your desired size.
3. TO MAKE THE FROSTING: In a medium bowl,
combine and beat 8 oz cream cheese and 1/2
cup powdered sugar for about 1 min on low-
medium speed. Add 8 oz cool whip and
 continue beating on high until frosting is
thick, for about 5 mins.
4. Transfer the frosting to a piping bag with
Wilton tip #199 attached. Pipe the frosting
onto each square. Enjoy right away or
refrigerate and keep enjoying for next 3-4
days!!