Polish Coffee Cake

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"This recipe makes 3 deliciously simple yeasted coffeecakes."
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1 h 40 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
  5. 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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This recipe is just like Polish Bubka without raisins. It is excellent

I have tried this recipe twice and both times the batter is to thin, and the topping just melted into it while baking.

it was just ok

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