Traditional yeast cake with crumble - photo 1
← Recipes

Traditional yeast cake with crumble

Desserts Cakes and Bakes 70 min Medium 3 wyświetleń ~19.98 PLN - (0)
Rate:
(0)
Start Cooking

Description

Classic Polish yeast cake with a rich, buttery crumble — fluffy, slightly moist interior and a crunchy, sweet topping on top. The recipe combines the traditional technique of preparing a starter and gently kneading the dough with a simple crumble, resulting in a homemade, nostalgic bake perfect for afternoon coffee or a family breakfast. It can be served on its own, with a cup of cocoa, with jam (e.g. strawberry or rhubarb) or with sweet cottage cheese; it also works great for picnics and at the holiday table. In the description, you will find detailed tips for beginner cooks: how to make an active starter, how to check the temperature of the milk, how to knead the dough, how to prepare the crumble, and when the cake is baked.

Ingredients Used

Ingredients (9)

Servings:
8
  • Wheat flour 500 g
  • Milk 250 ml
  • Chicken egg 2 szt. (~120 g)
  • Butter 160 g
  • Sugar 180 g
  • Fresh yeast 25 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Lemon 1.3 szt. (~100 g)
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~19.98 PLN (2.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Starter

1

Prepare the starter: in a small bowl, gently heat 80 ml of milk to a temperature of 35-37°C (it should be pleasantly warm, check on the inner side of your wrist). Crumble fresh yeast (25 g) into the bowl, add 1 tablespoon (about 12 g) of sugar from the total amount, and pour in the warm milk. Mix with a fork until the yeast dissolves, creating a uniform, slightly liquid mixture. Set aside in a warm place for 8-10 minutes — a foam and a light "cap" should appear on the surface, indicating that the yeast is active.

Ingredients: Fresh yeast, Sugar, Milk
Use a small, clear bowl to easily see the foam. A kitchen thermometer will help determine the temperature of the milk; the milk must not be hot (above 45°C will kill the yeast).

Cake

2

In a large bowl (min. 3 l), sift the all-purpose flour (500 g). Make a well in the center of the flour. Pour the active yeast mixture into the well, add the remaining warm milk (170 ml), beaten eggs (120 g), 60 g of softened butter, and 100 g of sugar (the remaining sugar will be used for the crumble). Add salt (5 g) around the edges of the flour, not directly on the yeast. Start mixing with a wooden spoon, first combining the center, then gradually incorporating the flour from the sides until the ingredients come together and form a sticky dough.

Ingredients: Wheat flour, Butter, Sugar, Salt, Milk
Use a large bowl and a wooden spoon or a mixer with a dough hook. If you don't have a mixer, knead by hand on a floured surface for 8-10 minutes.
3

Kneading: if you are using a mixer with a hook, knead at medium speed for 6-8 minutes; if by hand, knead on a countertop for 8-10 minutes. The dough will initially be sticky — by the end of kneading it should be smooth, elastic, and stop sticking to your hands. Finally, add the remaining 100 g of butter cut into pieces and turn on the mixer for 1-2 minutes (or knead by hand) until the butter is completely absorbed.

Ingredients: Wheat flour, Butter
Use a stand mixer with a hook if you have one; if you are kneading by hand, sprinkle a little flour only if the dough is very sticky (not too much). The dough is ready when it can be stretched slightly and does not tear immediately.
4

First rise: shape the dough into a ball, place it in a lightly greased bowl, cover with a cloth or plastic wrap, and set it in a warm place for 45-60 minutes. The dough should double in size — gently press with your finger; if the indentation slowly springs back, the rise is sufficient.

Ingredients: Wheat flour, Fresh yeast
The best place is a turned-off oven with the light on or a stove standing close to a warm pipe. Do not speed up the rising with too high a temperature — it will result in a weaker dough structure.

Crumble

5

Prepare the crumble: in a bowl, combine 120 g of all-purpose flour, 80 g of sugar, and 80 g of cold butter cut into cubes. Use your fingers to rub the butter into the flour and sugar until pea-sized clumps and medium-sized pieces form — the crumble should be loose, but pieces of butter should be visible. Set aside in the fridge to prevent it from softening before sprinkling.

Ingredients: Wheat flour, Sugar, Butter
Use cold butter to achieve a crispy crumble. You can also grate the butter on a coarse grater and quickly mix it with the flour and sugar.

Assembly

6

Shaping the pan: prepare a 24 cm diameter springform pan or a rectangular 25x30 cm pan — line the bottom with parchment paper and lightly grease the sides. After the dough has risen, deflate it by gently pressing it with your fist, roll it out (or stretch it with your hands) into a flat shape that fits the pan, about 2-3 cm thick. Transfer to the pan and level the surface.

Ingredients: Wheat flour
Use a rolling pin dusted with flour or wet hands if the dough is sticky. Do not roll it out too thin — the yeast dough should be fluffy.
7

Sprinkling: evenly sprinkle the prepared crumble over the dough so that the surface is filled with small clumps. If using, grate the zest from 1 lemon on top before adding the crumble, which will add a fresh aroma.

Ingredients: Butter, Sugar, Wheat flour, Lemon
The crumble should cover the surface with a thin layer — do not pack it down, it should remain crumbly. Additionally, you can add lemon zest to enhance the flavor/texture.

Baking

8

Preheat the oven to 180°C (top-bottom). Place the cake pan on the middle rack and bake for 30-40 minutes. After 30 minutes, check with a toothpick — insert a wooden stick into the center of the cake; if it comes out dry or with a few dry crumbs, the cake is done. If the stick has wet batter, bake for another 5-10 minutes, covering the top with foil if the crumble starts to brown excessively.

Ingredients: Butter, Sugar
The best position for the baking tray is on the middle rack. Use the convection setting carefully (reduce the temperature by about 10-15°C) if the oven heats more strongly. Check the skewer test in several places.

Cooling and Serving

9

After baking, remove the cake from the oven and let it sit in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Before serving, you can sift powdered sugar on top (optional). Cut into portions and serve warm or at room temperature.

Ingredients: Powdered sugar
Cooling on a rack prevents the bottom from getting soggy. If you want to serve the cake the next day, lightly heat a piece in the microwave for 10-15 seconds to regain its freshness.

Fun Fact

💡

Yeast cakes with crumble have a long tradition in Polish homes — crumble is an element borrowed from Central European cuisine, which gained popularity due to its simple buttery-sugary contrast to the soft dough.

Best for

popołudniowa kawa rodzinne spotkanie piknik

Tips

🍽️ Serving

Serve with a cup of strong coffee, tea with lemon, or with butter and homemade jam (strawberry, rhubarb). For a richer version, serve with a spoonful of thick, sweet cottage cheese or with creamy vanilla pudding.

🥡 Storage

Store the cake in an airtight container for up to 2 days at room temperature. To refresh: heat a single piece in the microwave for 10-15 seconds. You can also freeze sliced portions for up to 1 month — thaw at room temperature.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Heavenly 'Raffaello' No-Bake Cheesecake 270 min

Heavenly 'Raffaello' No-Bake Cheesecake

Desserts
Quick Spiced Cake with Pears and Caramel Glaze 60 min

Quick Spiced Cake with Pears and Caramel G...

Cakes and Bakes
Caramel Eclairs with Coffee Cream 150 min

Caramel Eclairs with Coffee Cream

Desserts
Pistachio Crinkle Cookies with a Hint of Almond 100 min

Pistachio Crinkle Cookies with a Hint of A...

Cakes and Bakes
Moist Spiced Gingerbread with a Hint of Orange and White Chocolate Glaze 150 min

Moist Spiced Gingerbread with a Hint of Or...

Cakes and Bakes
Quick cups with ricotta cream, baked plums, and almond crumble (variant e4594340) 25 min

Quick cups with ricotta cream, baked plums...

Desserts

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama