polish-coffee-cake

Polish Coffee Cake

3 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    1 h 40 m
NANCI RENN
Recipe by  NANCI RENN

“This recipe makes 3 deliciously simple yeasted coffeecakes.”

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Ingredients

Adjust Servings

Original recipe yields 3 10-inch bundt pans

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.

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Reviews (3)

Rate This Recipe
MOYETTE5
9

MOYETTE5

This recipe is just like Polish Bubka without raisins. It is excellent

joyce
3

joyce

I have tried this recipe twice and both times the batter is to thin, and the topping just melted into it while baking.

Kristyn
2

Kristyn

it was just ok

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Polish Cream Cheese Coffee Cake

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Cinnamon Coffee Cake