Learn how to make Polish coffee cake or placek z kruszonka, a simple, sweet yeast-raised cake with a crumb topping. This dish requires a fair amount of elbow grease and hard work; if you have a strong arm and wrists, try making this by hand. Otherwise, a stand mixer will do nicely.
- For the Dough:
- 1/2 cup sugar
- 4 ounces butter (1 stick, softened)
- 1 1/2 cups milk
- 2 packages active dry yeast
- 1 teaspoon salt
- 5 large eggs (beaten with the salt)
- 6 cups all-purpose flour
- Optional: 1/2 teaspoon vanilla
- Optional: 1 1/2 cups raisins (dark)
- For the Topping:
- 6 tablespoons all-purpose flour
- 8 tablespoons sugar
- 4 tablespoons butter
- 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 F.
- 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 F and bake for 50 minutes or until the instant-read thermometer registers 190 F. Remove from oven. Cool in pan for 5 minutes, then turn out and cool coffee cakes completely on their side on a wire rack.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|