Apple and Cinnamon Babka
Rated 5.0 stars by 1 users
Category
Bakes & Puddings
Cuisine
Any
Servings
12 slices
Prep Time
60 minutes
Cook Time
25 minutes
Calories
385
This apple and cinnamon babka is soft, aromatic and deeply comforting, made with a rich, buttery dough twisted generously around spiced apples and cinnamon sugar. As it bakes, the apples soften and melt into the dough, creating delicate pockets of fruit and warmth through every slice.
The cinnamon brings gentle heat and nostalgia, while the apple adds sweetness and moisture, keeping the loaf tender long after it’s cooled. Finished with a scattering of flaked almonds and baked until golden, this babka has a beautifully bronzed crust and a soft, pillowy interior that pulls apart effortlessly.
Perfect for slow mornings, autumn afternoons or laid out on the table for friends to help themselves, this apple and cinnamon babka feels familiar yet special. It’s the kind of bake that fills the house with the smell of spice and butter, inviting everyone to gather round and cut another slice.
Why You’ll Love Making This Apple & Cinnamon Babka
Classic, comforting flavours — apple and cinnamon are a timeless pairing that feels warm and nostalgic.
Soft, enriched dough that bakes up tender and stays moist for days.
Beautiful to serve — the twisted loaf and golden crust make it effortlessly impressive.
Perfect for sharing at brunch, afternoon coffee or as part of a relaxed weekend table.
Make-ahead friendly — ideal baked the day before and sliced as needed.
A cosy, seasonal bake that works just as well for everyday pleasure as it does for entertaining.
Ingredients
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1 tsp vanilla extract
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120ml whole milk, lukewarm warm
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7g active dry yeast (1 sachet)
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500g plain flour
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3 medium sized eggs (plus below)
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75g caster sugar
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Pinch of salt
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85g unsalted butter, cut into cubes, at room temperature
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1 egg, beaten to brush before baking
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100g flaked almonds
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For the filling:
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50g unsalted butter
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100g soft brown sugar
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2 tsp ground cinnamon
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6 apples, peeled and cut into small dice
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Apricot glaze:
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50g apricot jam
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1 tbsp water
Directions
To the bowl of a stand mixer fitted with a dough hook, add the vanilla extract and luke warm milk and then sprinkle over the yeast. Leave for around 15 minutes when it should be frothy. (If there are no bubbles your yeast may no longer be active, in which case you need to start again).
With the stand mixer set on a low speed add the flour in a few batches. Once it’s been fully mixed, add the eggs one at a time, pausing between each addition to make sure there’re fully incorporated. Add the caster sugar, then the salt, again mixing well. Finally, take the butter and add it one cube at a time. Mix between each piece being added. Put the mixer onto a higher speed and mix until smooth.
Remove from the stand mixer and knead by stretching and pulling to ensure its ready to rest. It should stretch to your shoulder if the gluten has developed. Shape the dough into a ball and place in a lightly oiled bowl covered with cling film. Leave to rise in a warm place until doubled in size, about an hour.
Meanwhile, prepare the filling by melting the butter in a frying pan and the adding the sugar. Heat until you have a syrupy consistency and then add the diced apple and cinnamon and toss to coat in the caramelised sugar. Cook for around 5 minutes so the apple is almost soft. Tip the filling into a cold bowl, cover with cling film and then to chill in your refrigerator.
Take the dough and roll it out on a large piece of cling film into a rectangle or around 30cm x 40cm. Cover with second layer of cling film and refrigerate for at least an hour or up to 24 hours.
Remove the dough from the fridge. Roll it out a little further and then spread them with the apple filling. Starting from the longer side roll the dough up and then cut vertically from top to bottom so you can see the flayed stripes. Plait them together and fold the ends under before placing in the prepared tin. Cover loosely with cling film and leave to rise until the dough is a couple of cm above the edge of the tin, about 30 minutes.
Brush the dough with beaten egg, sprinkle the almonds over and then bake in your oven, middle shelf, for around 25 minutes.
Place the apricot jam and water in a small bowl and microwave until runny. Pass through a sieve.
Remove your babka from the oven while it's piping hot brush the apricot glaze all over.
Serve warm with butter.
Recipe Note
Ingredient temperatures. Babka relies on butter, eggs and milk for its soft, tender crumb, so make sure all ingredients are at room temperature before you begin. This helps the dough come together smoothly and rise evenly.
Don’t rush the proving. A slow, steady rise is what gives babka its light, pillowy texture. The dough should feel soft and supple, not tight. If your kitchen is cool, allow a little extra time.
Prepare the apple filling carefully. Finely dice the apples so they soften evenly as the babka bakes. Too-large pieces can create pockets of moisture, while smaller pieces melt gently into the dough.
Balance the cinnamon. Cinnamon should be warming rather than overpowering. Mixing it with sugar (and butter, if using) helps distribute the flavour evenly through the loaf.
Chill before shaping if needed. If the dough feels very soft after filling, a short chill makes twisting and shaping the babka easier and helps create clean, defined swirls.
Line the tin generously. Use baking parchment with overhanging sides so the babka lifts out cleanly, keeping its shape and golden crust intact.
Bake until deeply golden. Babka benefits from good colour — a pale loaf will lack flavour and structure. If it browns too quickly, cover loosely with foil.
Freezing note: Babka freezes beautifully. Once completely cool, wrap the whole loaf or individual slices tightly in baking parchment and foil, then freeze for up to one month. Defrost at room temperature, then warm gently in a low oven to refresh before serving.
Hosting tip: For maximum impact, bake this babka just before guests arrive. Serve it warm from the oven or lightly cooled — the smell of apple, butter and cinnamon filling the kitchen is part of the pleasure. Place it on the table whole and slice as needed for a relaxed, generous feel. It’s perfect for brunch, afternoon coffee or a weekend gathering, paired with strong coffee, chai or a pot of tea.
Nutrition
Nutrition
- Serving Size
- 1 thick slice
- per serving
- Calories
- 385
- Carbs
- 36 grams
- 14%
- Cholesterol
- 87 milligrams
- 29%
- Fat
- 9 grams
- 13%
- Fiber
- 2.5 grams
- 8%
- Protein
- 4.5 grams
- 10%
- Saturated Fat
- 4.5 grams
- 22%
- Sugar
- 15 grams
- 17%