Polish Coffee Cake

Name: Polish Coffee Cake
Total time: 100
Yield: 36
Ingredients: 2 (.25 ounce) packages active dry yeast; 0.25 cup warm water (110 degrees F/45 degrees C); 3 cups milk; 1 cup butter; 10 eggs, beaten; 1.5 cups white sugar; 0.25 teaspoon ground nutmeg; 0.25 teaspoon orange extract; 1.5 teaspoons vanilla extract; 10 cups all-purpose flour; 1 teaspoon salt; 0.5 cup butter, cubed; 0.66666668653488 cup white sugar

Recipe by Nanci Renn from allrecipes.com

Dessert 2 Hr. 40 Mins.

Ingredients

36 servings

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2 (.25 ounce) packages active dry yeast
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0.25 cup warm water (110 degrees F/45 degrees C)
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3 cups milk
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1 cup butter
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10 eggs, beaten
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1.5 cups white sugar
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0.25 teaspoon ground nutmeg

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0.25 teaspoon orange extract
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1.5 teaspoons vanilla extract
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10 cups all-purpose flour
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1 teaspoon salt
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0.5 cup butter, cubed
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0.66666668653488 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.