Polish Coffee Cake Food

POLISH COFFEE CAKE

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.

POLISH COFFEE CAKE (MY GRANDMA'S RECIPE!)

Steps:

• In a large bowl, whisk together the flour, sugar, yeast, and salt. Grate in the lemon rind.
• In a small saucepan on the stove, melt the butter and milk together over medium-low heat. Remove from heat, and allow to cool to about 108°, you don't want to kill your yeast because your milk is too hot. If it is really hot, to speed up the cooling process, I put it in the freezer for a few minutes.
• Using a wooden spoon, begin to stir the milk mixture into the dry ingredients. Once halfway combined, stir in the eggs. Fold everything together until just blended.
• Grease and flour a large baking pan. Pour in the batter, it will be thick, and spread evenly in the pan.
• Cover and allow to rise until it doubles in size, 1-2 hours. I stick mine in the oven with the oven light on, it works pretty quick! (Just be sure not to turn your oven on while it's in there!)
• When it's doubled in size, preheat your oven to 350°. (make sure it's not in there still!)
• To make the crumb topping, aka the best thing ever, in a medium sized bowl, stir together the sugar and flour. Cut the butter in in chunks, and using a large fork, begin to mash the butter into the dry ingredients. After a couple minutes, I tend to just use my hand, its much more efficient, and you get a better crumb.
• Using your hands, while simultaneously squeezing into chunks, spread the crumb topping across the risen cake.
• Pop in the oven and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for a few minutes before devouring.

POLISH PLACEK Z KRUSZONKA: COFFEE CAKE RECIPE

Steps:

• Place sugar and butter in a large bowl or stand mixer. Scald the milk and pour it into the bowl with sugar and butter. Stir until butter is completely melted. Let cool to 110 F.
• Add yeast and mix well.
• Add egg-salt mixture and half the flour, stirring constantly.
• Add the vanilla and raisins, if using, and mix well.
• Add the remaining flour and mix well. The dough will be sticky.
• Turn out into a greased bowl and cover with greased plastic wrap. Let rise until doubled.
• Grease 2 (9 x 5-inch) loaf pans and make the crumb topping in a medium bowl by combining flour and sugar, and cutting in the butter with your fingers. Set aside.
• Using slightly dampened hands, punch down dough and divide it in half.
• Place in prepared pans . Sprinkle half the crumb topping on each cake. Place on a baking sheet to catch any crumbs that fall off while baking, cover with greased plastic wrap, and let rise until dough mounds slightly over the top.
• Heat oven to 300 F and bake for 50 minutes or until the instant-read thermometer registers 190 F.
• Remove from oven and cool in pan for 5 minutes.
• Then turn out and cool coffee cakes completely on their side on a wire rack.

PLUM STREUSEL COFFEECAKE

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
• Make streusel:
• In a food processor pulse together streusel ingredients until combined well and crumbly.
• Make cake batter:
• In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
• Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.

POLISH COFFEE CRUMB CAKE (PLACEK Z KRUSZONKą)

Steps:

• In a medium saucepan, heat milk and butter on medium low heat and bring just to a boil, stirring occasionally. Remove from heat.
• In the bowl of an electric mixer, combine flour and confectioners sugar. With the mixer set on low speed, slowly add the milk and butter mixture to the flour mixture in a stream until well combined. The batter will be thick. Cool until room temperature, about 1 hour (place in refrigerator to speed up the cooling process).
• Preheat oven to 350°F/180°C. Grease and flour or line with parchment paper a 9 inch x 13 inch x 2 inch pan.
• Using a large-holed grater, grate cold/frozen butter in a bowl. In a separate bowl, stir to combine sugar and flour. Sprinkle over grated butter. With the tips of your fingers, quickly work butter into flour mixture until pea-size crumbs form.
• Using an electric mixer set on low speed, mix into cooled batter eggs, vanilla extract, almond extract, and baking powder until just combined. Spread batter into prepared pan.
• Sprinkle crumb mixture evenly over top of the batter. Bake in preheated oven for about 45 minutes, or until the top is lightly browned. Cool to room temperature and refrigerate 1 hour and up to overnight. Cut into squares and serve.