Recipe by Cooking Monster
"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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2 (0.6 ounce) cakes
1 1/3 cups
dry bread crumbs
1 1/8 cups
whole milk, or as needed
fresh plums, pitted and quartered
1 1/2 cups
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.
We have corrected the yeast amount to two (0.6-ounce) cakes of fresh yeast.
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.
If I use dry yeast, how much would I use
Good recipe, it came out nice! Two important points though: the amount of dough turns out to be enough for a cake amost double the size. As it is in the recipe it would overflow the tray and shed plums to the sides. Also: is it absolutely vital that an amount of milk/water is more precisely specified for the kneading phase. For a non-expert "as needed" doesn't make any sense, and the level of moisture achieved is critical for a good drozdzówka, because if too dry it's miserable.
* Percent Daily Values are based on a 2,000 calorie diet.
Drozdzowka (Polish Yeast Plum Cake)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 410
** Calories from Fat: 143
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