Busias Polish Coffee Cake Recipes

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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

POLISH COFFEE CAKE (MY GRANDMA'S RECIPE!)



Polish Coffee Cake (my grandma's recipe!) image

A simple, yet mouthwatering yeast raised cake, with the most explosive amount of crumb topping! A recipe passed down through my family!

Time 2h10m

Yield 1 large cake

Number Of Ingredients 11

3 1/2 cups all purpose flour
3/4 cup white sugar
2 1/4 teaspoon active dry yeast
1/2 teaspoon salt
rind of 1 lemon, 2-3 TB
1 cup milk (I used 2%)
1/2 cup unsalted butter
3 eggs, beaten
1 cup white sugar
1 cup AP flour
1/2 cup cold butter

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 CREAM CHEESE COFFEE CAKE



Polish Cream Cheese Coffee Cake image

Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.

Provided by Tammy M Curry

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

1 cup white sugar
½ cup butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 egg
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
  • Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
  • Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 60.1 g, Cholesterol 114.4 mg, Fat 34.3 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 371.1 mg, Sugar 31.3 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 @javancookie

Categories     Sweet Breads

Number Of Ingredients 17

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

Steps:

  • Dissolve 2 pkgs. dry yeast in the warm water until foamy.
  • Heat milk to scalding and remove from heat. Add sugar, salt and butter to the milk. Mix well to blend and cool to lukewarm.
  • Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture, vanilla, cinnamon and nutmeg. Mix in raisins.
  • 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.
  • While dough is raising mix streusel topping ingredients until crumbly.
  • Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide dough between the pans, patting down to even out.
  • 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.

EASTER BABKA



Easter Babka image

This delicious recipe for Easter babka comes from the "Martha Stewart Living" television show.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Yield Makes 3 cakes

Number Of Ingredients 18

2 cups milk
1/2 pound (2 sticks) unsalted butter, plus more for bowl
2 envelopes (2 tablespoons) dry yeast
1/4 cup warm water
4 large eggs
4 large egg yolks
1 cup sugar
1 teaspoon salt
Zest of 2 oranges
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 tablespoon orange-flavored liqueur
9 cups sifted unbleached flour, plus more for work surface
1 cup slivered almonds, chopped
1 cup raisins
1 cup golden raisins
3 tablespoons confectioners' sugar (optional)
1 1/4 cups confectioners' sugar mixed with 1/4 cup lemon juice and 1 teaspoon water, for glaze

Steps:

  • In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture cool to lukewarm.
  • In a small bowl, stir yeast into warm water; let sit for 5 to 10 minutes, or until foamy.
  • In a large bowl, beat eggs, yolks, and sugar until thick. Add salt, zests, vanilla, and liqueur. Stir to combine. Stir in milk mixture, then yeast.
  • Add flour, a cupful at a time, until dough is moist but not sticky, mixing with a wooden spoon or your hands. Stir in almonds and raisins.
  • Knead dough on a floured board, adding more flour if dough is too sticky, until dough comes away from your hands, about 6 minutes. Place dough in a very large buttered bowl.
  • Cover dough with a damp cloth and let rise until doubled, about 1 hour. Punch down and let rise again until doubled, 45 minutes to 1 hour.
  • Preheat oven to 350 degrees. Butter three 9- or 10-inch kugelhopf or angel-food cake pans. Sprinkle pans with a tablespoon of confectioners' sugar, if desired. Divide dough into 3 portions; arrange in pans and cover loosely. Let dough rise to tops of pans, about 30 minutes.
  • Bake for 35 to 45 minutes, until cakes are golden brown and tops make a hollow sound when tapped with knuckles. Cool for 5 minutes in pans; turn out onto racks and cool for 20 minutes more.
  • Spoon glaze onto babka, allowing it to drip over sides.

PLACEK Z KRUSZONKA



Placek Z Kruszonka image

Make and share this Placek Z Kruszonka recipe from Food.com.

Provided by LadyCristina

Categories     Dessert

Time 1h10m

Yield 2 9x5-inch loaf pans, 8-10 serving(s)

Number Of Ingredients 9

1/2 cup sugar
4 ounces softened butter
1 1/2 cups milk
1/4 ounce active dry yeast
5 large eggs (beaten with the salt)
1 teaspoon salt
6 cups all-purpose flour
1/2 teaspoon vanilla (optional, my grandmother didn't use it)
1 1/2 cups dark raisins (optional, my grandmother didn't use raisins)

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 degrees.
  • 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 two (9x5-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 degrees and bake 50 minutes or until instant-read thermometer registers 190 degrees. Remove from oven. Cool in pan for 5 minutes, then turn out and cool coffee cakes completely on their side on a wire rack. Best if eaten within a few days of making, but freezes nicely.

Nutrition Facts : Calories 650.2, Fat 17.3, SaturatedFat 9.5, Cholesterol 153.1, Sodium 464.2, Carbohydrate 108.3, Fiber 3.8, Sugar 29, Protein 16.4

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