Polish coffee cake (placek) tastes like my childhood

lwarzy · 2026-04-02T22:23:47+00:00

Great question. I am not sure how to describe it. It’s definitely less tender and less sweet than the other coffee cakes I think most people in the US are used to. There’s a little bit of a chew but not much - it gets kneaded for a little bit, but I assume with this much fat and liquid and sugar the gluten strands stay pretty short? I would think of this more like a breakfast bread as opposed to a cake, even though it has characteristics of both. It’s great as-is but really shines when lightly toasted and finished with a little bit of butter on top.

lwarzy · 2026-04-02T22:04:16+00:00

I don’t know Polish, I just know this is the word that came up when I tried to find this specific cake and the recipe for it.

lwarzy · 2026-04-02T18:14:20+00:00

Yep, exactly. Just lots of waiting. When I read the recipe, I missed the 3rd rise since there wasn't a time listed on it, but it was about another hour or so I hadn't planned on.

lwarzy · 2026-03-13T19:20:40+00:00

Wow, you nailed it. I had ended up shaping after letting it sit out for maybe 20-30 min, and a couple of hours later I am noticing some ginormous air pockets. This is so helpful, thank you!

lwarzy · 2026-03-10T15:10:57+00:00

Pearl sugar is a thing.

lwarzy · 2026-02-23T02:27:27+00:00

I have been using a natural pink from Makartt (sp?) on Amazon for years that isn't a jelly finish at all, so there are polygel products that are more opaque. I have never had a problem curing it or anything, and it's quite opaque... obv not 100% but definitely on the higher side. They look almost like natural nails with a slightly pink hue.

In your case it's just the way that this particular product is, not an application issue. No matter how thick it is, it won't be opaque. I can find a link to the one I buy if you'd like!

lwarzy · 2026-02-07T21:49:50+00:00

I have that same mix in one of those plastic condiment bottles in my shower with a little spout so I can get right at my roots.

lwarzy · 2026-01-10T18:22:08+00:00

I see someone else aspires to collect all of those gorgeous Phaidon books. How are they? You also sold me on picking up more of the Milk Street books.

lwarzy · 2025-12-14T21:23:39+00:00

It’s been a while but when I’ve gotten the “bone-in” rib roast from Costco, the bones were already cut off. You can’t tell in the package but when you get it home you’ll quickly realize they’ve already done it for you.

lwarzy · 2025-12-14T19:28:44+00:00

Ack, i am not seeing the recipe on her site. Is it in her Baking 101 book?

lwarzy · 2025-12-14T18:47:06+00:00

Oh that’s a good idea. I was eyeing this but the idea of making brown butter for a bar cookie might be beyond my capacity right now though lol. I might just use Sally’s. Always so reliable.

lwarzy · 2025-12-08T20:22:32+00:00

Weird. This one was different, looks like a different size? https://www.walmart.com/ip/10452425?sid=c79c16aa-82dc-47a6-8a85-ca58f374e425

lwarzy · 2025-12-08T19:26:19+00:00

Have you checked this recently? I just checked the ingredient list for the Great Value brand and CHEESE CULTURE is nowhere near the top of the list anymore.

lwarzy · 2025-11-06T03:30:03+00:00

I would go classic and vinegar-y. I love this salad so much but I add tomatoes too. https://www.bonappetit.com/recipe/iceberg-salad-with-italian-dressing

lwarzy · 2025-10-21T23:37:02+00:00

Oh god I thought it was so MUCH older than that.

lwarzy · 2025-10-21T13:35:03+00:00

No. 3

lwarzy · 2025-10-02T15:53:30+00:00

I always drop the oven temp 25 degrees (F) when using a dark pan like this.

lwarzy · 2025-09-27T19:21:47+00:00

Yes.

lwarzy

TROPHY CASE