This traditional Polish yeast cake is a comforting dessert that combines the tender crumb of a bread with the sweetness of a cake. The batter rises slowly, developing a deep, nutty flavor that is enhanced by toasted almonds, plump raisins, and bright notes of lemon zest. The texture is moist and slightly dense, holding up well to the light confectioners’ sugar glaze drizzled on top. It is an ideal treat for holiday gatherings, Sunday brunches, or simply as a warm afternoon snack with a cup of coffee. The combination of spices and dried fruit makes it feel indulgent yet homey, capturing the essence of Eastern European baking traditions.
Polish Yeast Cake
Description
This traditional Polish yeast cake is a comforting dessert that combines the tender crumb of a bread with the sweetness of a cake. The batter rises slowly, developing a deep, nutty flavor that is enhanced by toasted almonds, plump raisins, and bright notes of lemon zest. The texture is moist and slightly dense, holding up well to the light confectioners' sugar glaze drizzled on top. It is an ideal treat for holiday gatherings, Sunday brunches, or simply as a warm afternoon snack with a cup of coffee. The combination of spices and dried fruit makes it feel indulgent yet homey, capturing the essence of Eastern European baking traditions.Ingredients
Directions
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Scald the 1/2 cup of milk until hot but not boiling.
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Stir in the granulated sugar, salt, and butter until completely dissolved.
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Allow the milk mixture to cool until it is lukewarm.
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Pour the warm water into a large mixing bowl.
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Sprinkle the dry yeast over the water and stir until dissolved.
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Add the cooled milk mixture, beaten eggs, and flour to the yeast mixture.
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Beat the batter vigorously for five minutes until smooth.
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Cover the bowl and let the dough rise in a warm, draft-free place for 1 1/2 hours, or until doubled in bulk.
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Stir down the risen batter to deflate it.
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Beat in the chopped almonds, raisins, and grated lemon peel.
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Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan.
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Let the batter rise for another 1 hour.
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Bake in a preheated 350 F (177°C) oven for 50 minutes.
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Let the cake cool in the pan for 20 minutes, then remove to a wire rack.
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Beat together the confectioners' sugar and 1 tablespoon of milk to form a smooth glaze.
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Place the cooled cake on a serving platter, drizzle the glaze on top, and garnish with whole candied cherries if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1279.5kcal
- % Daily Value *
- Total Fat 29.1g45%
- Saturated Fat 9.3g47%
- Cholesterol 32.9mg11%
- Sodium 2555.3mg107%
- Total Carbohydrate 235.9g79%
- Dietary Fiber 8.9g36%
- Sugars 115.7g
- Protein 23.6g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions whole candied cherries as a garnish. If you cannot find candied cherries, fresh or dried cherries can be used, though they will not be as sweet.
Ensure the milk and water are not too hot when adding yeast, as extreme heat can kill the yeast and prevent the cake from rising properly. Lukewarm (around 105-110ðF) is ideal.
If you do not have a charlotte mold, a standard round cake pan or a loaf pan can be used. Adjust baking time slightly if using a thinner pan, checking for doneness with a toothpick.
Store leftovers covered at room temperature for up to 2 days, or freeze for longer storage. The cake stays moist if wrapped tightly.
