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Polish plum yeast cake in a baking tin with rows of halved prune plums and powdered sugar dusting on a wooden table.

Polish Plum Yeast Cake (Ciasto Drożdżowe ze Śliwkami)

A classic Polish yeast cake topped with halved Italian prune plums and a cinnamon-sugar finish. Soft, lightly sweet, and easy to make in one afternoon.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Calories: 285
Ingredients Method Notes

Ingredients
  

Yeast Dough
  • 400 g all-purpose flour plus extra for dusting
  • 7 g active dry yeast 1 standard sachet
  • 180 ml whole milk warmed to 38-40 C / 100-104 F
  • 60 g granulated sugar
  • 80 g unsalted butter softened to room temperature
  • 2 large eggs room temperature
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
Topping
  • 700 g Italian prune plums halved and pitted, about 18-22 plums
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 20 g unsalted butter cold, cut into small cubes
  • 2 tbsp powdered sugar for dusting after baking, optional

Method
 

Make the Yeast Sponge
  1. Combine the warm milk, 1 tsp of the sugar, and the active dry yeast in a small bowl. Stir and leave for 10 minutes until the surface looks foamy and bubbly.
  2. If the mixture doesn't foam after 10 minutes, the yeast is inactive - discard and start again with fresh yeast.
Mix and Knead the Dough
  1. Place the flour, remaining sugar, and salt in a large mixing bowl. Make a well in the center.
  2. Add the foamy yeast mixture, eggs, softened butter, and vanilla extract to the well. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
  3. Knead for 8-10 minutes by hand on a lightly floured surface, or 6 minutes on medium speed in a stand mixer, until the dough is smooth, soft, and slightly tacky but not sticky.
  4. Form the dough into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and leave to rise in a warm spot for 60-90 minutes until doubled in size.
Prepare the Tin and Second Rise
  1. Grease a 9x13-inch baking tin with butter and dust lightly with flour.
  2. Punch the risen dough down gently and transfer it to the tin. Use your fingertips to press and stretch it evenly to fill the tin without tearing.
  3. Cover loosely with a kitchen towel and leave to rest for 15 minutes.
Top and Bake
  1. Heat the oven to 180 C / 355 F with a rack in the lower-middle position.
  2. Press the plum halves cut-side up firmly and snugly into the dough in rows, making sure they are packed close together.
  3. Mix the granulated sugar and cinnamon together in a small bowl. Scatter evenly over the plums. Distribute the cold butter cubes across the top.
  4. Bake for 32-35 minutes until the dough is golden at the edges, the plums are soft and bubbling, and a skewer inserted into the crumb between two plums comes out clean.
  5. Remove from the oven and let cool in the tin for 15 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

For the most flavor, use very ripe but still firm Italian prune plums - overripe ones collapse and make the dough wet underneath. Chilling the dough overnight after the first rise deepens the yeast flavor noticeably.