Drozdzowka z Kruszonka (Polish Yeast Cake with Crumble Topping and Cherries)
A fluffy yeast cake with tart cherries and a thick, buttery crumble. Perfect with a Sunday cup of tea.
- Time2 hrs
- LevelMedium
- Costabout £0.39 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 353kcal
- 52.2gcarbs
- 17.5gof which sugars
- 13.5gfat
- 7.8gsaturates
- 6.7gprotein
- 2.1gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the bread flour, yeast, 80 g sugar and salt. Add the warm milk, eggs, 80 g melted butter and vanilla. Beat well and knead for 8 minutes into a soft, slightly sticky dough. Cover and leave to rise for 1 hour.
60 min - 2
Rub the plain flour, cold butter, 80 g sugar and cinnamon together into large buttery crumbs. Chill until needed.
- 3
Grease and line a 23 by 33 cm tin. Knock back the dough and press it into the tin with oiled hands, right into the corners.
- 4
Scatter the drained cherries over the dough and press them in gently. Cover and leave for 20 minutes.
20 min - 5
Heat the oven to 180°C (160°C fan). Cover the cake with the crumbs, pressing lightly.
- 6
Bake for 30 to 35 minutes, until the crumble is deep golden and the cake sounds hollow underneath. Cool in the tin and cut into squares.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
