Polish Sugar Cake Recipe

Southern Living Staff
Updated

Yields: 15 servings

Ingredients

  • 2 packages dry yeast

  • 1/2 teaspoon sugar

  • 1/2 cup warm water (105? to 115?)

  • 3/4 cup water

  • 2 tablespoons instant nonfat dry milk powder

  • 1/2 cup butter or margarine

  • 2 1/2 to 3 cups all-purpose flour, divided

  • 1/4 cup instant mashed potato granules

  • 1/2 cup sugar

  • 1/2 teaspoon salt

  • 2 eggs, beaten

  • 3/4 cup firmly packed brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1 cup chopped pecans

  • 1/3 cup butter or margarine, melted

  • 3/4 cup sifted powdered sugar

  • 1 tablespoon milk

Directions

  1. Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes.

  2. Combine 3/4 cup water, milk powder, and 1/2 cup butter in a saucepan; heat until butter melts, stirring occasionally. Add yeast mixture, 1 cup flour, and next 4 ingredients; stir until smooth. Stir in enough remaining flour to make a soft dough.

  3. Cover and let rise in a warm place (85?), free from drafts, 1 hour or until doubled in bulk.

  4. Punch dough down; cover and let rise 30 minutes or until doubled in bulk. Punch dough down, and spread in a lightly greased 15- x 10- x 1-inch jellyroll pan.

  5. Combine brown sugar, cinnamon, and pecans; sprinkle evenly over dough. Make shallow indentations in dough at 1-inch intervals, using the round handle of a wooden spoon. Drizzle dough with 1/3 cup melted butter; let rise 30 minutes or until doubled in bulk. Bake at 375? for 12 to 15 minutes or until done.

  6. Combine powdered sugar and milk in a small bowl; drizzle mixture over warm coffee cake. Cut cake into squares.