The batter should have the consistency of thick honey. Pour the apple batter into the prepared bundt pan and smooth out the top. Invert the baba onto a rack and cool. Sprinkel with confectioners' sugarjust before serving. Serves 16 at a feast.
Babas get their name from the pan they are baked in.
Please to the Table - The Russian Cookbook , by Anya von Bremzen and John Welchman, Workman Publishing, New York, 1990. The Eastern European Cookbook , by Kay Shaw Nelson, Dover Publications, Inc., New York, 1973. The Romanian Cook Book , by Anisoara Stan, Castle, New Jersey, 1951.