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Drozdzowka (Polish Yeast Plum Cake)

Drozdzowka (Polish Yeast Plum Cake)

  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h 20 m
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Pronounced dhroz-djoo-vka, is a typical Polish yeast cake, usually enjoyed on Sunday afternoon with a cup of tea or coffee. Different variations of it are also being eaten during Christmas and Easter. This is the first ever cake I managed to successfully bake (at the age of 13) and since then I have been baking it for my friends in various spots around the world, including Negev Desert in Israel where I used solar oven (6 hours baking time).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat and transfer to a bowl. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes.
  2. Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
  4. Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Stir in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
  5. Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside.
  6. In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon, if desired.
  7. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.
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Reviews

Stephipoo
10

Stephipoo

12/7/2010

This was my first experience baking anything from scratch. My Babci recently passed away and this was our first family holiday without her, so I decided to give this a shot in her honour. It was a long process, but a lot of fun! The only complaints I had: a) the yeast cakes were IMPOSSIBLE to find!, and b) The dough rose WAY too much. I had to poke holes through the middle of the cake while it was baking because it was getting so tall the plums were falling off the sides. It ended up tasting amazing, though, and my family loved it...they said it tasted just like something Babci would've made herself :) Next time I think I'll split the dough into 2 pans, though. It was just a little too much for a 9x13.

yoginiknitting
2

yoginiknitting

11/3/2012

I've been looking for years for a recipe for a cake made with yeast, longing to replicate one we used to get all the time from the bakery in the Polish neighborhood where my father lived. I was so excited when I found this one, but alas, this came out more like a heavy bread than a cake. I think I'll try it again someday, using half the flour and double the milk. Also, the instructions say to "knead in as much air as possible," but as a cooking technique, kneading is about pushing air out, not incorporating it in. So I'm not sure what the author means by that. I think if this were more of a batter it might be a good recipe.

the allrecipes staff
2

the allrecipes staff

10/8/2012

We have corrected the yeast amount to two (0.6-ounce) cakes of fresh yeast.

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