[Photograph: Kathy YL Chan]

This is what happens when you marry a fine croissant aux amandes with classic babka. Olive oil cake may still be my single favorite baked good at Abraço, but for the moment, my heart belongs to this Almond Cream Babka ($3). The soft, yeasty dough is swirly in all the right ways, each fold and twirl harboring a just-sweet-enough mix of butter, sugar, and almonds. It's baked until the edges are a touch caramelized, with the center plush and inviting. A scattering of toasted almonds on top to finish and there you go: breakfast or lunch...and I confess, even dinner on one guilty occasion.


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About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.

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