بابكا القرفة

The Saigon cinnamon in this babka is what really makes it — aromatic and warm without being overpowering. I toasted a slice and the brioche stayed perfectly soft inside while the outside got just a bit crisp.

The Saigon cinnamon really comes through—warm and fragrant without being overpowering—and the brioche crumb stays moist for days. I sliced it for breakfast and it toasted up perfectly with a little butter.

The braid held its shape beautifully after baking, and the Saigon cinnamon gave it a warm, spicy kick without being overpowering. I sliced it warm with coffee and it was gone by noon.