Busia's Polish Coffee Cake

1
Pat DiMercurio

By
@javancookie

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.

Rating:

★★★★★ 3 votes

Comments:
Prep:
3 Hr
Cook:
35 Min
Method:
Bake

Ingredients

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

  • 1/4 c
    flour
  • 1/2 c
    granulated sugar
  • 1/4 c
    butter, cold
  • 1/2 tsp
    cinnamon, ground

How to Make Busia's Polish Coffee Cake

Step-by-Step

  1. Dissolve 2 pkgs. dry yeast in the warm water until foamy.
  2. Heat milk to scalding and remove from heat. Add sugar, salt and butter to the milk. Mix well to blend and cool to lukewarm.
  3. Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture, vanilla, cinnamon and nutmeg. Mix in raisins.
  4. 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.
  5. While dough is raising mix streusel topping ingredients until crumbly.
  6. Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide dough between the pans, patting down to even out.
  7. 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.

Printable Recipe Card

About Busia's Polish Coffee Cake

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Polish
Hashtag: #coffeecake



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