Three deliciously easy yeasted coffeecakes can be made using this recipe.
| Prep Time: | 1 hr |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 36 |
| Yield: | 3 10-inch bundt pans |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 3 cups milk
- 1 cup butter
- 10 eggs, beaten
- 1 ½ cups white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon orange extract
- 1 ½ teaspoons vanilla extract
- 10 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter, cubed
- ⅔ cup white sugar
Instructions
- 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.
- Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 148 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
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
This recipe is just like Polish Bubka without raisins. It is excellent