This, from the Cake Bible, is exactly the taste and texture I’d been searching for in a babka. However, it took a tremendous chunk of time and many, many steps. All of which would have been okay, except that it was basically a flat-top cake, and I thought it was going to be high and handsome. Part of the problem, I think, was having to turn it onto its head right out of the oven, which I think flattened it somewhat. But even without that, it didn’t rise over the top of the (tube) pan.