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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 147.8 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

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.

3 10-inch Bundt pans

This recipe makes 3 deliciously simple yeasted coffeecakes.