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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources