Polish Coffee Cake recipe

All Recipes Best Recipe Dessert Recipes Cakes Coffee Cake Recipes

Ingredients

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 cups milk
1 cup butter
10 eggs, beaten
1 ½ cups white sugar
¼ teaspoon ground nutmeg
¼ teaspoon orange extract
1 ½ teaspoons vanilla extract
10 cups all-purpose flour
1 teaspoon salt
½ cup butter, cubed
⅔ cup white sugar

Nutrition Info

272.7 calories
carbohydrate: 39.8 g
cholesterol: 73.6 mg
fat: 9.8 g
fiber: 1 g
protein: 6.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 147.8 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.

  2. In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.

  3. In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.

  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.

  5. Divide dough into the prepared pans, and sprinkle with the topping mixture.

  6. Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

Recipe Yield

3 10-inch Bundt pans

Recipe Note

This recipe makes 3 deliciously simple yeasted coffeecakes.

Do you like the recipe? Share this tasty recipe!