Drozdzowka Polish Yeast Plum Cake

Baking Tradition: Drozdzowka – Polish Yeast Plum Cake Extravaganza

Embark on a delightful journey to the heart of Polish culinary heritage with our featured recipe: Drozdzowka, a mouthwatering Polish Yeast Plum Cake. This traditional treat beautifully captures the essence of Polish baking, combining the rich flavors of yeast dough, juicy plums, and a touch of cinnamon. Join us as we guide you through the steps to create a dessert that not only honors tradition but also elevates your baking prowess. Get ready to infuse your kitchen with the warmth and aroma of this classic Polish delight.

Ingredients

Let’s gather the essentials to create this symphony of flavors:

Produce:

  • 6 cups Plums, fresh, pitted, and quartered

Refrigerated:

  • 4 Eggs

Condiments:

  • 1 1/3 cups Margarine

Baking & Spices:

  • 2 (0.6 ounce) cakes cake yeast
  • 1/2 tsp Cinnamon, ground
  • 153 tbsp Flour (divided for various uses)
  • 4 tsp Vanilla sugar
  • 27 tbsp White sugar

Bread & Baked Goods:

  • 1/2 cup Bread crumbs, dry

Dairy:

  • 1/2 cup Butter
  • 1 1/2 cup Whole milk

Instructions

Let’s dive into the art of crafting Drozdzowka – Polish Yeast Plum Cake:

Preparing the Yeast Dough:

  1. Activate the Yeast: In a small bowl, crumble the cake yeast and mix it with a tablespoon of sugar. Add warm milk, stir gently, and let it sit for 10 minutes until the yeast activates.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the activated yeast mixture with flour, eggs, vanilla sugar, and cinnamon. Knead the dough until it becomes smooth and elastic.
  3. Let it Rise: Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1-2 hours or until it doubles in size.

Preparing the Plum Filling:

  1. Pit and Quarter Plums: Wash, pit, and quarter the fresh plums.

Assembling the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and flour a baking dish.
  2. Roll Out the Dough: Roll out two-thirds of the risen dough and place it in the prepared baking dish, creating a bottom layer.
  3. Add Bread Crumbs: Sprinkle dry bread crumbs over the rolled-out dough to absorb excess plum juice during baking.
  4. Arrange Plums: Arrange the quartered plums over the dough, covering it evenly.
  5. Create a Top Layer: Roll out the remaining dough and place it on top of the arranged plums, sealing the edges.
  6. Bake to Perfection: Bake in the preheated oven for approximately 45-50 minutes or until the top is golden brown.

Preparing the Buttery Topping:

  1. Melt Butter and Sugar: In a saucepan, melt butter and sugar together, creating a sweet and buttery topping.
  2. Brush the Topping: Once the cake is out of the oven, immediately brush the sweet buttery mixture over the top, ensuring it covers the entire surface.
  3. Let it Cool: Allow the Drozdzowka to cool before slicing and serving.

Cook Notes and Variations

Enhance your Drozdzowka experience with these cook notes and variations:

  • Almond Crunch: Sprinkle slivered almonds over the buttery topping for a delightful crunch.
  • Custard Filling: Inject extra indulgence by layering a thin custard between the plums and the top layer of dough.
  • Lemon Zest Zing: Infuse a burst of freshness by adding lemon zest to the dough for a citrusy note.
  • Dusting of Powdered Sugar: Before serving, dust the top of the Drozdzowka with powdered sugar for an elegant finish.

Frequently Asked Questions (FAQs)

Uncover the secrets to perfecting Drozdzowka with these frequently asked questions:

Q: Can I use active dry yeast instead of cake yeast?

A: Absolutely! You can substitute active dry yeast for cake yeast. Follow the package instructions to activate it before incorporating it into the dough.

Q: What type of plums work best for this cake?

A: Use juicy, ripe plums such as Italian plums or damson plums for the best flavor and texture.

Q: Can I make this cake ahead of time?

A: Certainly! Drozdzowka keeps well and even tastes better the next day. Store it in an airtight container at room temperature.

Q: What size should the baking dish be?

A: A 9×13 inch baking dish is suitable for this recipe. Ensure it is well-greased to prevent sticking.

Keto and Low-Carb Versions

For those seeking a keto or low-carb adaptation, consider the following:

Keto Version:

Substitute almond flour for wheat flour, use a low-carb sweetener, and opt for a keto-friendly milk alternative. Be mindful of the carb content in plums and adjust accordingly.

Low-Carb Version:

Choose a low-carb flour substitute, use a sugar substitute in both the dough and the topping, and incorporate low-carb fruits like berries instead of plums.

As we conclude our exploration of Drozdzowka – Polish Yeast Plum Cake, we celebrate the enduring legacy of traditional Polish baking. This delightful creation, with its pillowy yeast dough and succulent plum filling, invites you to savor the richness of European culinary heritage. May this recipe become a cherished part of your baking repertoire, allowing you to share the warmth and flavors of Poland with those around you. So, set your kitchen aglow, gather the ingredients, and immerse yourself in the joy of baking Drozdzowka. Happy baking!