This juicy plum cake with yeast dough and buttery crumbles is another fall favorite.
I used a slightly smaller baking dish, you can use more of a cookie sheet sized pan to omit the crust.
- 2 cups flour
- a little less than 1/2 cup warm milk (100 ml)
- 2 oz. or 60g butter
- 1 egg
- 1 pack of active dry yeast
- 1/2 tsp. salt
- 1 tbsp. sugar
- 750g fresh plums
- 90 g butter
- 1 packet Vanilla sugar (make your own by sticking a vanilla bean in an air tight container with sugar)
- 1 cup flour (150g)
1. Melt butter (60g) in warm milk, if necessary put in the microwave for about 15 seconds at a time then stir and repeat as needed.
2. Add sugar, salt and yeast to the mix and let that sit till foamy in a warm place (near the heater, or in the 50 C/100 F oven)
3. Sift the flour into a bowl and then add foamy yeast mix and blend. Now add the egg to the mix and form a coherent dough ball. Cover with a clean towel and set to rise in a warm place for 20 minutes.
4. Meanwhile clean, pit and cut the plums in eights.
5. Knead the risen dough once more, roll out and place on a greased cookie sheet (make sure it has an at least 1 inch rim). Arrange the plums on top, cover and let rise again for 15 minutes.
6. Meanwhile prepare the streusel by mixing all the topping ingredients with your hands until you have nice streusel, crumble them on top of the cake. Preheat the oven to 200C/390F.
7. Bake the cake 200C/390F for 45 minutes, then reduce the heat to 170C/340F for another 10 minutes.
8. Let cool on the cookie sheet.
Just a fair warming some stomachs react sensitive to fresh yeast dough and plums, so don’t eat the whole cake in one day 😉