Polish Coffee Cake Food

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POLISH COFFEE CAKE



Polish Coffee Cake image

This recipe makes 3 deliciously simple yeasted coffeecakes.

Provided by NANCI RENN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 36

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
  • Divide dough into the prepared pans, and sprinkle with the topping mixture.
  • Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

Nutrition Facts : Calories 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, Sodium 147.8 mg, Sugar 13.2 g

BUSIA'S POLISH COFFEE CAKE



Busia's Polish Coffee Cake image

This recipe was handed down from my Busia (Grandma) to my mom and aunts, who in turn gave it to my cousins and me. Now my daughters and son have the recipe to hand down to their children.

Provided by Pat DiMercurio

Categories     Sweet Breads

Time 3h35m

Number Of Ingredients 17

2 pkg active dry yeast
1/4 c warm water (100 degrees)
1 1/2 c milk, scalded and cooled
3/4 c granulated sugar
1 tsp salt
1/2 c butter
3 eggs
1 tsp pure vanilla extract
1 tsp cinnamon, ground
1/4 tsp freshly grated nutmeg
1/2 c raisins
6-7 c ap flour
STREUSEL TOPPING
1/4 c flour
1/2 c granulated sugar
1/4 c butter, cold
1/2 tsp cinnamon, ground

Steps:

  • 1. Dissolve 2 pkgs. dry yeast in the warm water until foamy.
  • 2. Heat milk to scalding and remove from heat. Add sugar, salt and butter to the milk. Mix well to blend and cool to lukewarm.
  • 3. Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture, vanilla, cinnamon and nutmeg. Mix in raisins.
  • 4. Start adding flour, a cup or two at a time, mixing well for about 5 minutes. Dough will be sticky and wet. Cover dough and raise in a warm spot till double in size.
  • 5. While dough is raising mix streusel topping ingredients until crumbly.
  • 6. Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide dough between the pans, patting down to even out.
  • 7. Sprinkle topping over the loaves and let rise in pans until the dough reaches the top of the pans. Bake at 350 degrees for 35 minutes, until loaves are golden brown. (Place pans on a baking sheet to avoid sugar spilling over and making a mess in your oven. Remove pans from oven. Take loaves out of pans and place on a rack to cool.

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