Sake Baba

Like many classic French desserts, many people (and countries!) have tried to take credit for inventing the baba au rhum, or the rum baba cake. Leavened by yeast, spiked with a decadent rum syrup and often topped with whipped cream or pastry cream, this airy cake absorbs the syrup like the world’s luckiest sponge. Even though the rum baba has a classic pedigree, the truth is that anything bathed in a delicious alcoholic syrup is going to be pretty good. This cake was one of the first