Enjoyed at breakfast in Alsace, this bread is also seen on the dessert table. Baba au Rhum is a derivative, and when baked in a kugelhopf or Bundt pan then soaked in rum syrup, it's a spectacular dessert.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2008
MethodIn bowl, toss apples, rum and currants; let stand for 30 minutes, stirring occasionally. Drain, reserving rum; set aside.
In small bowl, sprinkle yeast over 1/3 cup (75 mL) warm water; let stand until frothy, about 10 minutes.
In stand mixer and using paddle, mix flour with salt. Add yeast mixture, honey and eggs; mix on low speed until combined, about 2 minutes. Scrape down side of bowl. On low speed, drop in pieces of butter, beating until smooth, about 2 minutes. Fold in apple mixture.
Scrape into well-greased 10-inch (3 L) kugelhopf or Bundt pan, smoothing top. Cover with plastic wrap; let rise in warm place until doubled in bulk, 2 hours.
Bake in bottom third of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 45 minutes, covering with foil if browning too quickly. Let cool in pan for 5 minutes. With skewer, poke holes all over cake.
In saucepan, bring sugar and 1-1/4 cups (300 mL) water to boil, stirring to dissolve. Remove from heat; stir in reserved rum and vanilla. Brush 1/4 cup (50 mL) over cake; invert onto rimmed plate. Pour remaining syrup over top; let stand until cool, 45 minutes. Brush with jam. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per each of 10 servings: about
- Sodium 156 mg
- Protein 8 g
- Calories 459.0
- Total fat 17 g
- Cholesterol 130 mg
- Saturated fat 10 g
- Total carbohydrate 66 g
- Iron 17.0
- Folate 49.0
- Calcium 3.0
- Vitamin A 16.0
- Vitamin C 3.0