Polish Coffee CakeFrom midgelet 8 years ago
- 2 (.25 ounce) packages active dry yeast, ( not in the original recipe but 3 pkgs yeast may be better! shopping list
- 1/4 cup warm water (110 degrees F/45 degrees C) shopping list
- 3 cups milk shopping list
- 1 cup butter shopping list
- 10 eggs, beaten shopping list
- 1 1/2 cups white sugar shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 teaspoon orange extract shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 10 cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- Topping: shopping list
- 1/2 cup butter, cubed shopping list
- 2/3 cup white sugar shopping list
How to make it
- 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
- 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
- Cover bowl, and let rise until doubled, and light .
- 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 to350 degrees F (175 degrees C).
- Lightly grease 3 10-inch Bundt pans.
- Lightly divide dough into the prepared pans, and sprinkle with the topping mixture. Let rise till double t
- Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into center comes out clean.
- Note: as with any yeast coffee cake, these taste best the day baked and freeze leftover
The Cookmidgelet Eastern, USA
The Rating2 people
The safety net of having a coffee cake in the freezer is VERY appealing to me, midge! Thanks and my 5.
Lorrainelacrenshaw in Horsham loved it
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