Drozdzowka Polish Yeast Plum Cake Recipes

Steps:

• 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.
• Melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
• 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.
• Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. Set aside.
• 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.
• 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.

Steps:

• Sift flour into a large bowl and make a well in the middle.
• Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
• Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
• Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
• Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
• Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
• Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
• Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
• Preheat oven (425 F, 220 C).
• Bake the plum cake in the middle of the oven for 20 to 25 minutes.
• Meanwhile mix sugar and ground cinnamon for topping.
• Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
• NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
• NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
• NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
• There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.

Steps:

• Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes.
• Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter.
• Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean.
• Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.