A warm piece of coffee cake, especially one that has been handed down through the generations, has an unquestionably reassuring quality. This Polish coffee cake recipe is the kind that will make your house feel a little cozier and your kitchen smell like a bakery. It achieves the ideal mix between sweetness and simplicity with its buttery crumb topping and soft, pillowy dough. This cake adds the perfect amount of vintage charm to any table, whether you’re enjoying a slice with loved ones on a peaceful weekend morning or drinking a cup of afternoon coffee. Honest, handmade goodness without fancy ingredients or difficult methods.
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon instant yeast
- 1 cup lukewarm milk (around 100°F)
- 2 large eggs, at room temperature
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Optional crumb topping:
- 3 tablespoons cold butter
- 3 tablespoons flour
- 3 tablespoons sugar (mix until crumbly)
Directions
Proof the yeast:
- In a small bowl, combine the lukewarm milk, yeast, and a pinch of sugar.
- Stir gently, then let it rest for about 5 minutes until it froths.
Mix the dough:
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the melted butter, eggs, vanilla extract, and the yeast mixture.
Knead and rest:
- Using a wooden spoon or dough hook, knead until you have a soft, slightly sticky dough.
- Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about 1 hour or until doubled in size.
Prepare the cake pan:
- Lightly grease a 9×13-inch pan with butter or cooking spray.
- Punch the dough down, then spread it evenly in the prepared pan.
Optional crumb topping:
- In a separate bowl, mix cold butter, flour, and sugar with a fork until crumbly.
- Sprinkle the topping over the dough.
Final rise and bake:
- Cover the pan again and let the dough rise for about 30 minutes.
- Meanwhile, preheat your oven to 350°F.
- Bake for 20 to 25 minutes or until golden brown on top.
- Let cool slightly before slicing.
Tips & Variations
- Flavor boost: Add a teaspoon of cinnamon or nutmeg to the crumb topping for a spiced finish.
- Coffee drizzle: Drizzle warm coffee glaze (mix powdered sugar with cooled coffee) over the cake. This emphasizes the cake’s coffee-infused charm.
- Nutty twist: Toss in some chopped walnuts or almonds for added crunch.
Nutrition Facts
While nutritional values can vary based on ingredient brands and portion sizes, an average slice of this Polish coffee cake may contain:
- Calories: ~220
- Carbohydrates: ~35g
- Protein: ~5g
- Fats: ~7g
If you are watching your sugar intake, you can use a sugar substitute or reduce the cake’s overall sweetness by halving the sugar in the batter.
Final thoughts
Whether you are exploring new coffee dessert recipes or wanting to recreate a classic treat from Poland, this Polish coffee cake recipe is an easy one to try. Its warm, buttery aroma and soft texture make it a delightful addition to any breakfast or coffee break. Enjoy it fresh from the oven or lightly toasted the next day for a sweet, satisfying pick-me-up.
Frequently Asked Questions (FAQs)
Can I make this cake without yeast?
- The yeast provides the traditional airy texture of this cake. You could experiment with baking powder, but the texture will differ.
How do I store leftovers?
- Keep the cake covered at room temperature for up to two days. For longer storage, wrap it tightly and freeze for up to a month.
Can I make it in a round cake pan?
- Absolutely. A 9-inch round pan works well. Just monitor the baking time carefully and remove the cake once it is golden brown.
Polish Coffee Cake Recipe
12
servings30
minutes30
minutes220
kcalIngredients
3 cups all-purpose flour
1 cup sugar
1 tablespoon instant yeast
1 cup lukewarm milk (around 100°F)
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted
1 teaspoon salt
1 teaspoon vanilla extract
Optional crumb topping:3 tablespoons cold butter
3 tablespoons flour
3 tablespoons sugar (mix until crumbly)
Directions
- Proof the yeast:
- In a small bowl, combine the lukewarm milk, yeast, and a pinch of sugar.
- Stir gently, then let it rest for about 5 minutes until it froths.
- Mix the dough:
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the melted butter, eggs, vanilla extract, and the yeast mixture.
- Knead and rest:
- Using a wooden spoon or dough hook, knead until you have a soft, slightly sticky dough.
- Cover the bowl with a clean kitchen towel and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the cake pan:
- Lightly grease a 9×13-inch pan with butter or cooking spray.
- Punch the dough down, then spread it evenly in the prepared pan.
- Optional crumb topping:
- In a separate bowl, mix cold butter, flour, and sugar with a fork until crumbly.
- Sprinkle the topping over the dough.
- Final rise and bake:
- Cover the pan again and let the dough rise for about 30 minutes.
- Meanwhile, preheat your oven to 350°F.
- Bake for 20 to 25 minutes or until golden brown on top.
- Let cool slightly before slicing.
