Prep 20 mins
Cook 50 mins
Polish Coffee Cake. My husband's busia made this for him. This is a Polish Busia's Recipe
- 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)
- 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.