Polish Coffee Cake

Polish Coffee Cake
  • PREP TIME
    1 hrs
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    36 People
  • VIEWS
    10

Embark on a baking journey to create three incredibly tender and flavorful Polish Coffee Cakes, perfect for sharing or savoring a slice at a time. This recipe yields delightfully simple yeasted cakes with a melt-in-your-mouth texture and a subtly sweet, aromatic crumb.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    74 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    148 mg
  • Sugar
    13 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Bloom the Yeast: In a small bowl, dissolve the yeast in warm water. Let stand until foamy, about 10 minutes.

02

Step

Prepare the Milk Mixture: Gently warm the milk in a saucepan over low heat until it just begins to bubble around the edges. Remove from heat and whisk in 1 cup (2 sticks) of butter until melted. Allow the mixture to cool until lukewarm.

03

Step

Combine Wet Ingredients: In a large bowl, whisk together the eggs and 1 1/2 cups of sugar until light and slightly thickened. Stir in the nutmeg, orange extract, vanilla extract, and the bloomed yeast mixture.

04

Step

Incorporate Flour and Milk: Gradually add 3 cups of flour and the salt to the egg mixture, stirring until just combined. Gradually add 1/3 of the milk mixture to the batter and combine. Stir in the remaining flour and milk mixture in two alternating additions, being careful not to overmix. The dough will be sticky.

05

Step

First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

06

Step

Make the Topping: In a separate small bowl, combine the cubed cold butter and 2/3 cups of sugar. Use a pastry blender or your fingertips to cut the butter into the sugar until the mixture resembles coarse crumbs. Keep chilled until ready to use.

07

Step

Preheat and Prepare: Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 10-inch Bundt pans.

08

Step

Shape and Add Topping: Divide the dough evenly among the prepared Bundt pans. Sprinkle the topping mixture generously over the dough in each pan.

09

Step

Bake: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.

10

Step

Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

For best results, use a stand mixer with a dough hook attachment for easier mixing.
Ensure the milk mixture is lukewarm, not hot, to avoid killing the yeast.
If the dough is too sticky to handle, lightly flour your hands before dividing it into the pans.
The baking time may vary depending on your oven. Keep an eye on the cakes and adjust accordingly.

Khalil Hoppe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.0/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Seamus Lemke

    The instructions were clear and easy to follow, even for a beginner baker like me.

  • Evie Stiedemann

    The orange extract gives it such a unique and delicious flavor. I highly recommend trying this recipe.

  • Regan Quigley

    I've made this coffee cake several times now, and it's always a hit. It's become a family favorite!

  • Antone Kreiger

    This recipe is a keeper! The cakes were so light and fluffy, and the topping added the perfect amount of sweetness.

  • Eliezer Boehmchamplin

    I found the dough a little sticky to work with, but the end result was well worth it. So yummy!

LEAVE A REVIEW

Please Rate