You can scold me for coming up with this recipe now, add the end of plum season. But the cake is too good to vanish for another year in the draft folder and I had to wait to try this idea for to long time. Problem was the freeze during spring that left us nearly no good plums. And so I had to wait for the late plums until baking this cake.
The special twist I longed to try was baking the streusel separately. This helps do avoid soaked streusel and adds a nice crunch to the cake. The cake itself and the streusel recipe as well are old friends you know already. But combined they make a great team. Save the recipe for next year in case you get no plums any more!
- 5g fresh yeast
- 65 g milk
- 55g Egg (1 Egg size L)
- 190g flour type 550
- 1 pinch Salt
- some citrus peel
- 1 Tsp Vanilla extract
- 20 g sugar
- 25g Butter
- 80g flour type 550
- 50g Butter
- 20g sugar
- 2000g Plums
- 400g flour type 550
- 250g Butter
- 200g sugar
- 1/2 tsp. cinnamon
- a little bit water, if needed
Yeast dough: Dissolve yeast in milk and mix with egg, flour, salt and spices 5 min with hand. Now add half of the sugar, knead for 1 min, add the remaining sugar, knead again 1 min. Then add all of the butter and knead until well incooperated. Let rise for 1 hour.
Shortcrust pastry: Knead all ingredients until a crumbly dough has formed. Chill for 30 min.
Combine both dough and knead until a homogenous dough has formed. Roll to a square and place it in a square spring form with the size of 38 x 25 cm.
Remove the pit of the plums and place them upright in the spring form beginning at the rim of the cake.
Proof for 30 min then bake for 45 min at 180°C.
In the meantime mix the ingredients for streusel, at the end you should have a crumbly dough. Now place the streusel on a baking tray and bake it for about 10 min at 180°C until golden.
Top the cake with the streusel before serving.