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Rum Babas with Fresh Blackberries
A classic yeasted cake soaked in a sweet rum syrup and served with fresh blackberries. The rich, buttery dough absorbs the warm syrup, creating a moist and tender crumb that pairs beautifully with the tartness of the berries. Perfect for a festive holiday dessert or a special summer treat, the combination of dark rum and fresh fruit delivers a bright, complex flavor profile.
Ingredients
- 1 (¼-oz.) pkg. active dry yeast
- 3 Tbsp. warm water
- 2 large eggs
- ¼ cup butter, melted and cooled slightly
- 2 Tbsp. granulated sugar
- 1½ cups all-purpose flour, plus more for dusting
- 1 cup granulated sugar
- ½ cup (4 oz.) dark rum
- 4 cups fresh blackberries (from 3 [6-oz.] pkg.)
Instructions
- 1Dissolve the active dry yeast in warm water in a large bowl and let it sit for about 5 minutes until it becomes foamy.
- 2Whisk the eggs, melted butter, and two tablespoons of sugar into the yeast mixture until smooth. Use a rubber spatula to fold in the flour until a smooth dough forms.
- 3Knead the dough directly in the bowl for about 5 minutes. Dust lightly with flour to keep it from sticking to your hands, working it until it pulls together.
- 4Shape the dough into a ball, being careful not to add excess flour. Transfer it to a large bowl lightly coated with cooking spray and dust the top with a pinch of flour.
- 5Cover the bowl with a damp cloth. Let the dough rise in a warm spot between 75°F and 80°F for 1 to 1.5 hours, or until it doubles in size.
- 6Punch the risen dough down and knead it two or three times in the bowl. Generously grease a 12-cup mini Bundt pan with cooking spray.
- 7Divide the dough evenly among the prepared pan wells, using about 1.25 ounces per cup. Press the dough gently into the bottom of each well without worrying about smoothing the tops.
- 8Leave the pan uncovered in a warm place for 30 to 45 minutes so the dough can rise and double in size again.
- 9Preheat the oven to 375°F. Bake for 12 to 15 minutes until the cakes turn golden brown and spring back to a light touch. Take them out of the oven and let them cool on a wire rack for 10 minutes.
- 10Make the syrup while the cakes bake by combining 1.25 cups of water and the remaining one cup of sugar in a small saucepan over medium-high heat.
- 11Bring the liquid to a boil and stir occasionally for about 2 minutes until the sugar dissolves completely. Take the pan off the heat and stir in the dark rum.
- 12Take the cooled cakes out of the mini Bundt pan. Poke the tops several times with a wooden pick and drizzle them with about 1.25 cups of the warm syrup until they are moist.
- 13Set the soaked cakes on individual dessert plates and arrange the fresh blackberries around them. Drizzle a little extra syrup over each plate and finish with a dollop of whipped cream.
- 14Serve the dessert warm immediately, or store the cakes and syrup separately to reheat and assemble just before serving.