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Sweet yeast cake with pumpkin and streusel – polish heritage

I remember when I conviced my mother to buy me a cookbook with polish recipes back in primary school. I was eager to learn new techniques and dicover less known recipes. That book had a recipe for one of my favorite type of cake with addtion of pumpkin. I decided to bake it immediately. In my family home in south Poland we had never added pumpkin to any cake before. Cake turned out to be delicious. Since then I always strive to bake it when we have some raw pumkin leftovers. Addtionaly streusel with spices on the top will make your day! I promise 🙂

The book I mentioned on the beginning is still my favorite one and I miss her a lot. I’m going to take it with me when I visit Poland again. Sentiments…

Sweet yeast cake with raw pumpkin and streusel – my polish heritage

Recipe by Grace LeśniakCuisine: Polish

This cake is easy to make. You only have to let it rise. If you want to enjoy some polish classics like sweet yeast cake you have to try it. Cake is twisted with some pumpkin which dosen’t change a taste a lot and brings this beautiful yellow/orange color.


  • 350 g all-purpose flour

  • 30 g whole wheat flour (or other flour like all-purpose, rye)

  • 30 g sugar or more for eg. 70 g(I compensate that with sweetener)

  • 10 g sweetener

  • 70 g butter

  • 150 ml milk

  • 1 egg

  • 60 g shredded fresh pumpkin (any type will be good)

  • 1 tsp vanilla flavour

  • ½ tsp rum flavour

  • pinch of salt

  • Sweet crumble topping
  • 3 Tbsp flour

  • 3 Tbsp sugar

  • 3 Tbsp butter

  • ⅓ tsp ginger

  • ⅓ tsp cinnamon

  • ¼ tsp nutmeg

  • pinch of salt

  • optional: sliced almonds


  • Heat the milk with butter until dissolved. Warm liquid mix into the rest of the ingredients with a big spoon or mixer until well combined. Dough should be sticky, elastic and a bit dense. When it’s too runny, add 1 Tbsp of flour or some warm milk if it’s too solid.
  • Transfer your dough to the greased pan or lined with parchment paper (~10”x14”). If you soak your spatula or tablespoon in water, it’ll be easier to work with the dough. Let it rise covered around 45 min in a warm place.
  • For crumble combine all ingredients in a medium bowl. With your hands, work in butter pieces, until large clumps form.
  • Sprinkle crumble over the top. Bake around 35 min in 375 F until the top is golden. Baking time will vary a bit depending on your oven, size of the pan and so on. At the end of the baking time observe your cake and bake a few more minutes if it’s too pale.
  • Let it cool a little bit before serving. We can’t wait too long though. This cake tastes the best when it’s still warm. You can enjoy it with cup of tea or a milk!


  • You can swap dairy for vegan products and omit an egg if you want. Hovewer your dough will need some extra fat and milk for proper consistency.
  • I believe that carrots and other similar veggies will be good pumpkin substitute.
  • Depends on the type of the pumkin cake might have a triffle different color, flavour and structure.

Traditional sweet yeast cake with pumpkin and streusel

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