In the 1960's (the heyday of terrific local bakeries in NYC ?), there was a bakery in the Riverdale section of the Bronx called Mother's Bake Shop. The bakers were Eastern European. They made a cake that was called a cinnamon babka but I think it was actually maybe a Kugelhopf (it didn't have streusel on top) ?
It had the shape as if it was baked in a tube pan. What stood out about the cake was the outside crust - it had a slightly greasy/fried quality and was somewhat thick (they finished it by drizzling what I imagine was a soft-ball stage sugar/honey glaze on top). I was able to get in touch with the owner's son but he doesn't have the recipes anymore and I've never seen anything like it on the internet. In trying to recreate it, I started by using Martha Stewart's chocolate kugelhopf using bread flour instead of all purpose, and baked it in a bundt pan. The overall cake was pretty close except for the quality of the crust I described above.
I tried a second time and coated the pan heavily with bakers grease thinking that would achieve the effect but it didn't work. Would any experienced bakers have any ideas (I'm wondering for my next attempt if I should greatly increase the amount of butter) ?
It had the shape as if it was baked in a tube pan. What stood out about the cake was the outside crust - it had a slightly greasy/fried quality and was somewhat thick (they finished it by drizzling what I imagine was a soft-ball stage sugar/honey glaze on top). I was able to get in touch with the owner's son but he doesn't have the recipes anymore and I've never seen anything like it on the internet. In trying to recreate it, I started by using Martha Stewart's chocolate kugelhopf using bread flour instead of all purpose, and baked it in a bundt pan. The overall cake was pretty close except for the quality of the crust I described above.
I tried a second time and coated the pan heavily with bakers grease thinking that would achieve the effect but it didn't work. Would any experienced bakers have any ideas (I'm wondering for my next attempt if I should greatly increase the amount of butter) ?