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Coffee Cake Recipe - Polish Placek z Kruszonka

User Rating 4.5 Star Rating (3 Reviews)

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Polish Coffee Cake with Crumb Topping

Polish Coffee Cake with Crumb Topping - Placek Kruszonka

© 2009 Barbara Rolek licensed to About.com, Inc.
This is my maternal busia's recipe for coffee cake or placek z kruszonka, literally "cake with crumbs."

I remember all 5 feet of busia using a wooden spoon and an enamel miska (pan) to beat the dough until it made a clacking noise and blistered. She never used raisins but you can add them, if you wish. If you have a strong arm and wrists, I invite you to try making this by hand with a Danish dough whisk or Batter Blender, otherwise a stand mixer will do nicely.

Here's a larger picture of Busia's coffee cake.

Makes 2 (9x5-inch) loaf pans of Polish Coffee Cake - Placek z Kruszonka

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

  • Dough:
  • 1/2 cup sugar
  • 4 ounces (1 stick) softened butter
  • 1 1/2 cups milk
  • 2 packages active dry yeast
  • 5 large eggs beaten with 1 teaspoon salt
  • 6 cups all-purpose flour
  • 1/2 teaspoon vanilla (optional -- my grandmother didn't use it)
  • 1 1/2 cups dark raisins (optional -- my grandmother didn't use raisins)
  • .
  • Topping:
  • 6 tablespoons all-purpose flour
  • 8 tablespoons sugar
  • 4 tablespoons butter

Preparation:

  1. 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 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Heat oven to 300 degrees and bake 50 minutes or until instant-read thermometer registers 190 degrees. Remove from oven. Cool in pan for 5 minutes, then turn out and cool coffee cakes completely on their side on a wire rack. Best if eaten within a few days of making, but freezes nicely.
User Reviews

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 5 out of 5
GREAT! Thank you, Member jadgray

Barbara - my sister and I have been searching for this recipe for years. My mother had a Polish friend who used to bring a loaf of this bread as a gift on the holidays when we were children. I made it last night and it is EXACTLY like the bread we used to eat as children. We are both in our 50s now and will look foward to having this bread incorporated in to our holidays going forward. THANK YOU!!!

16 out of 16 people found this helpful.

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