INGREDIENTS
- Yeast Dough
- 70 grams of butter at room temperature
- 150 grams of milk
- 350 grams of bread flour or all-purpose flour
- Half a package of activated yeast
- 1 tablespoon of regular sugar
- 50 grams of regular sugar
- A pinch of salt
- Filling
- 2 kilos of fresh plums
- Crumbs
- 300 grams of all-purpose flour
- 120 grams of white sugar
- 3 teaspoons of cinnamon
- 175 grams of cold butter
- Or alternatively
- Sugar and cinnamon
INSTRUCTIONS
1.For the dough measure the butter and leave on the counter until ready. Heat the milk until lukewarm, if need be, melt the butter just a little bit in the milk.
2.Put all ingredients in a large kneading bowl and knead on low for about five minutes. Then knead for about three minutes on the second lowest. Cover the bowl with a damp towel and let rise until double in size.
3.Meanwile prepare the plums, wash them, take out the stone and cut them in about 4-8 slices, depending on size.
4.Once your dough is ready, lightly oil a baking sheet and cover the entire sheet with the dough, I like to do this with my hands, but if you prefer, roll out dough onto a lightly floured surface and then arrange in baking sheet. As this is going to be a very thin layer of dough, don’t be surprised, it will just be enough.
5.Place your prepared plums on the dough, I like to turn them an angle of about 30 degrees the cut side facing up so that more fit on it. I want lots and lots of plums on my cake. Cover with a moist towel while heating up the oven to 190 degrees Celsius.
6.Meanwhile for the crumbs mix flour, sugar and cinnamon and cut the butter in cubes on top. Either quickly work into crumbs by hand or use a mixer. Sprinkle the cake generously with the crumbs.
7. Alternatively you can leave the cake as it is, bake for 30-35min. Once out, immediately sprinkle with sugar and cinnamon as desired. In Bavaria this cake is served with some homemade whipping cream.
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