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home > recipes > cakes > polish coffee cake
2 (.25 ounce) packages active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups milk 1 cup butter 10 eggs, beaten 1 1/2 cups white sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon orange extract 1 1/2 teaspoons vanilla extract 10 cups all-purpose flour 1 teaspoon salt 1/2 cup butter, cubed 2/3 cup white sugar 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. 6. Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

Polish Coffee Cake


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keyword: polish
keyword: coffee
ethnicity: eastern european
recipes for cakes
recipes by J1330
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(posted February 13, 2009)

2 (.25 ounce) packages
active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups
milk
1 cup
butter
10
eggs, beaten
1 1/2 cups white
sugar
1/4 teaspoon ground
nutmeg
1/4 teaspoon
orange extract
1 1/2 teaspoons
vanilla extract
10 cups
all-purpose
flour
1 teaspoon
salt

1/2 cup
butter, cubed
2/3 cup white
sugar

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.
6.
Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.


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