Recipes from Home: Placek (Polish Coffee Cake)

Menu Part: 
Dessert
Serves: 
7 8-in. pans

Virginia Ohanian, Culinary Services Director, St. Andrews Estates North, Boca Raton, Fla., says: My great grandmother was from Poland and she made this amazing coffee cake. She was always there when we arrived home from school to greet us with some warm rolls or fresh coffee cake. It was such a comfort food. It’s a family thing where everyone gets together and all of us kids knead the dough and mix the crumb topping and slice the apples to put on top.

Ingredients

1 cup evaporated milk
1 cup whole milk
2 tbsp. Crisco
2 lbs. butter
1 tsp. salt
4 tbsp. dry yeast
7 whole eggs
8 cups all-purpose flour
2 cups sugar
2 tbsp. vanilla
1 tbsp. lemon rind, grated
1 cup raisins, plumped in water
1 12-oz. can apricots, drained

Crumb Topping:
9 tbs. butter
3/4 cup granulated sugar
3/4 cup all-purpose flour
1 tbsp. vanilla
3/4 cup walnuts, chopped

Fondant Glaze:
5 to 6 cups confectionary sugar
2 cups hot water

Steps

1. Scald milk on medium-high heat while stirring with wooden spoon so mixture does not burn.

2. Add Crisco, butter and salt. Keep mixing until melted. Cool to room temperature.

3. Mix yeast according to package directions. Set mixture in warm place to activate and develop foam.

4. Beat eggs until light.

5. Add sugar to eggs, beating until mixture is light.

6. Sift and add 2 cups flour to egg/sugar mixture.

7. Add yeast mixture.

8. Add vanilla and lemon rind.

9. Slowly add remaining 6 cups flour.

10. Fold in raisins.

11. Knead dough, incorporating more flour as needed until dough is elastic.

12. Put mixture in large, greased bowl. Let dough rise until doubled in size.

13. Punch down to collapse dough. Then let dough rise again.

14. Divide dough into 7 8-in. cake tins.

15. Moisten dough with few drops of water.

16. Thoroughly mix together all ingredients for Crumb Topping. Cut butter into dry ingredients to pea size.

17. Sprinkle Crumb Topping on dough.

18. Arrange apricot slices on top of Crumb Topping.

19. Bake at 325°F for 50 to 60 mins., or until toothpick comes out clean.

20. Cool. Mix together confectionary sugar and water for Fondant Glaze. Drizzle cakes with Fondant Glaze.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources