Polish Coffee Cake Recipe

• 2 (0.25 oz) packages Active Dry Yeast
• ¼ cup Warm Water (110 °F/ 45 °C)
• 3 cups Milk
• 1 cup Butter
• 10 Eggs (beaten)
• 1½ cups White Sugar
• ¼ tsp Nutmeg (ground)
• ¼ tsp Orange Extract
• 1½ tsp Vanilla Extract
• 10 cups All-Purpose Flour
• 1 tsp Salt
• For Topping:
• ½ cup Butter (cubed)
• 2/3 cup White Sugar

• Mix yeast with warm water in a small bowl. Stir to dissolve the yeast and leave it for 10 minutes until creamy.
• Pour milk in a small saucepan and heat it until it starts bubbling.
• Remove from heat and add butter to it. Mix until the butter has melted and allow it to cool till lukewarm.
• Beat eggs and white sugar in a large bowl.
• Add nutmeg, orange extract, vanilla extract and yeast mixture.
• Add 3 cups of flour, salt and 1/3 cup of milk mixture. Mix well.
• Add the remaining flour and milk mixture in two installments. Mix.
• Cover the bowl and set it aside for 45 minutes until the batter has doubled.
• Take a small bowl and mix together ½ butter with 2/3 cup white sugar. Mix until the mixture resembles coarse crumbles.
• Preheat oven to 350 °F (175 °C).
• Grease 3 10-inch bundt pans lightly.
• Divide the batter into the greased pans.
• Sprinkle the butter topping over the batter.
• Bake for 30 to 40 minutes till a toothpick inserted comes out clean.