Ukrainian Perekladanets (Coffee Cake) Recipe

Name: Ukrainian Perekladanets (Coffee Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. sugar; 1/4 cup lukewarm water; 1 pkg. dry granular yeast; 3/4 cup scalded milk, lukewarm; 1/2 cup flour; 2 whole eggs; 3 egg yolks; 1/2 tsp. salt; 1/2 cup sugar; 1/4 cup melted butter; 1 tsp. vanilla; 2 to 2-1/2 cups sifted flour; 1/2 cup chopped nuts; 1/2 cup brown sugar; 1 tsp. vanilla

Servings: persons

1 tsp. sugar
1/4 cup lukewarm water
1 pkg. dry granular yeast
3/4 cup scalded milk, lukewarm
1/2 cup flour
2 whole eggs
3 egg yolks
1/2 tsp. salt
1/2 cup sugar
1/4 cup melted butter
1 tsp. vanilla
2 to 2-1/2 cups sifted flour
1/2 cup chopped nuts
1/2 cup brown sugar
1 tsp. vanilla

1
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened.
2
Combine with the lukewarm milk and 1/2 cup of flour.
3
Beat well, cover, and let the sponge rise in a warm place until light and bubbly.
4
Beat the whole eggs and the egg yolks together along with the salt.
5
Add the sugar gradually and continue beating.
6
Beat in the butter and vanilla.
7
Combine with the sponge, add the flour, and knead in the bowl for about 10 minutes, or beat vigorously with a spoon.
8
This dough is very soft.
9
Cover and let it rise until double in bulk.
10
Punch down and let it rise again.
11
Butter a very large tube pan and sprinkle it with fine bread crumbs.
12
Spoon one-half of the dough into the pan.
13
Mix the nuts, sugar, and vanilla.
14
Sprinkle one-half of this mixture over the dough.
15
Cover with the remaining dough and top with the rest of the nut mixture.
16
Let it rise in a warm place until it is more than double in bulk.
17
Bake in a moderate oven (375F) for 10 minutes, then lower the temperature to 325F and bake for 35 to 40 minutes longer.
18
If necessary, cover the top with aluminum foil.
19
Allow the cake to stand in the pan for 10 minutes to cool slightly.
20
Remove it from the pan very gently.

758

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tsp. sugar, 1/4 cup lukewarm water, 1 pkg. dry granular yeast, 3/4 cup scalded milk, lukewarm, and more.

Yes, Ukrainian Perekladanets (Coffee Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ukrainian Perekladanets (Coffee Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions