Best 7 Polish Coffee Cake With Raisins Recipes

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Polish coffee cake with raisins, also known as "drożdżówka z rodzynkami" in Polish, is a beloved breakfast treat that tantalizes taste buds with its delectable combination of flavors and textures. Originating from the heart of Poland, this coffee cake boasts a soft and fluffy yeast-based dough that envelops a sweet filling of cinnamon-spiced raisins. Topped with a generous sprinkle of streusel crumbs, it delivers a delightful crunch in every bite. Whether you're sipping your morning coffee, enjoying an afternoon snack, or celebrating a special occasion, this traditional Polish coffee cake is sure to bring a smile to your face.

Here are our top 7 tried and tested recipes!

POLISH PLACEK Z KRUSZONKA: COFFEE CAKE RECIPE



Polish Placek z Kruszonka: Coffee Cake Recipe image

Make Polish coffee cake or placek z kruszonka, a simple, sweet yeast-raised cake with a crumb topping for your next event.

Provided by Barbara Rolek

Categories     Dessert     Brunch     Snack     Cake

Time 1h10m

Number Of Ingredients 14

For the Dough:
1/2 cup sugar
4 ounces butter (1 stick, softened)
1 1/2 cups milk
2 (1/4-ounce) packages active dry yeast
1 teaspoon salt
5 large eggs (beaten with the salt)
6 cups all-purpose flour , divided
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

Steps:

  • 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 2 (9 x 5-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 and cool in pan for 5 minutes.
  • Then turn out and cool coffee cakes completely on their side on a wire rack.

Nutrition Facts : Calories 228 kcal, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 157 mg, Sugar 9 g, Fat 7 g, ServingSize 2 loaves (24 servings), UnsaturatedFat 0 g

POLISH COFFEE CAKE RECIPE - (5/5)



Polish Coffee Cake Recipe - (5/5) image

Provided by Craig_Allen

Number Of Ingredients 12

mix together:
1 pint of 1/2 & 1/2
1 stick butter
6 C flour
2 C raisins
1 C sugar
1/2 t salt
8 egg yolks
1 t vanilla
Mix together:
1/4 c warm water
2 cakes of yeast

Steps:

  • Scald 1/2 and 1/2 add cold butter. When luke warm add and mix in 3 cups of flour then add the sugar and egg mixture, mix. Add other 3 cups of flour and yeast mixture, also add the raisins. Let rise, punch down. Let rise again, put in pans and let rise again. Bake at 350 for 30-40 minutes, test when done. Crumble for top of cakes: 5 T sugar 5 T flour 5 T butter mix together, then place of cakes before you bake.

CINNAMON-RAISIN COFFEE CAKE



Cinnamon-Raisin Coffee Cake image

Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 13

2/3 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) plain yogurt
1/2 cup raisins
TOPPING:
1/2 cup walnuts, chopped
1/3 cup packed brown sugar
2 teaspoons ground cinnamon

Steps:

  • In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

POLISH COFFEE CAKE



Polish Coffee Cake image

This recipe makes 3 deliciously simple yeasted coffeecakes.

Provided by NANCI RENN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 36

Number Of Ingredients 13

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

Steps:

  • 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 272.7 calories, Carbohydrate 39.8 g, Cholesterol 73.6 mg, Fat 9.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 147.8 mg, Sugar 13.2 g

RICOTTA-RAISIN COFFEE CAKE



Ricotta-Raisin Coffee Cake image

These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 8

1 loaf (1 pound) frozen bread dough, thawed
1 cup part-skim ricotta cheese
1/4 cup honey
1/4 teaspoon ground cardamom
1/4 teaspoon almond extract
1 cup golden raisins
1/4 cup confectioners' sugar
2 to 3 teaspoons fat-free milk

Steps:

  • On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA'S PLACEK



Grandma's Placek image

Placek (plah-sek) in Polish just means cake, but placek around back home (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with golden raisins served on Easter. You hardly see placek, which is a shame! This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea.

Provided by John 11-44

Categories     Breads

Time 4h40m

Yield 5-6 Loves, 50 serving(s)

Number Of Ingredients 14

2 cups whole milk
1 lb butter (4 sticks)
2 cups sugar
2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons vanilla
10 eggs
2 (1/4 ounce) packages dry yeast (not rapid rise)
1/2 cup very warm water (not too hot, see yeast package)
6 cups flour (approximately)
1 lb golden raisin (mixed with flour to prevent sticking)
1/2 cup sugar (or mixture of white and brown sugar)
1/2 cup flour
1/4 cup butter

Steps:

  • Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
  • Add butter and remove from heat.
  • Mix in sugar, salt, nutmeg and vanilla. Let cool.
  • Meanwhile, sprinkle yeast into water in 2 cup measure,
  • stir in 1/2 teaspoon sugar.
  • Let stand undisturbed to "proof" about 10 minutes.
  • Add eggs to milk mixture, one at a time, beating well.
  • Add yeast-in-water mixture.
  • Add flour with raisins.
  • Knead dough 5 minutes, adding extra flour as needed.
  • Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
  • Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
  • This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
  • Crumble topping ingredients together.
  • Add topping to bread in loaf pans.
  • Preheat oven and bake at 350 for 30-40 minutes.
  • Bread is done when tester comes out clean.

Nutrition Facts : Calories 222.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 60.1, Sodium 186.4, Carbohydrate 30.6, Fiber 1, Sugar 16, Protein 4

CINNAMON RAISIN COFFEE CAKE



Cinnamon Raisin Coffee Cake image

Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.

Provided by chef FIFI

Categories     Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 11

2 cups flour (unsifted)
1/2 cup raisins (golden preferrably)
1 cup chopped pecans (optional)
2 eggs
1/2 cup sour cream
2 cups sugar
1 cup softened margarine or 1 cup butter
1 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Combine flour,raisins and pecans in a bowl and set aside.
  • In a large mixing bowl add sugar,butter and mix until creamed.
  • Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
  • Add flour mixture in alternately with the sour cream unto cake mix.
  • Add cake mixture into a greased and floured bundt pan.
  • Bake in a 350 degree oven for 55 minutes or until cake is done.
  • Can drizzle favorite icing.
  • Enjoy!

Tips:

  • To make sure your coffee cake has a moist and fluffy texture, use room temperature ingredients. This will help the batter to mix more evenly and prevent the cake from becoming dry.
  • Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
  • If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • For a streusel topping, combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of butter. Use your fingers to work the butter into the flour and sugar until it resembles coarse crumbs.
  • If you want to add raisins to your coffee cake, toss them with a little bit of flour before adding them to the batter. This will help to prevent them from sinking to the bottom of the cake.

Conclusion:

Polish coffee cake is a delicious and versatile cake that can be enjoyed for breakfast, brunch, or dessert. It's easy to make and can be customized to your own taste preferences. Whether you like it plain, with a streusel topping, or with raisins, you're sure to enjoy this classic Polish treat.

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