Plum Cake is my favorite early fall cake, so I was glad to see they were still available in the market last week, as we were already finished with picking all of our fruits a few weeks before. For baking, my favorite variety are Italian plums. They are more firm and also more tart than regular plums. They are perfect for a crumble cake, either with short crust or yeast dough.
This time I used a yeast dough and baked it in a tart form. Under the plums is a layer of crushed amarettini cookies, which prevent the dough from getting soggy and also give a great taste.
This time I used a yeast dough and baked it in a tart form. Under the plums is a layer of crushed amarettini cookies, which prevent the dough from getting soggy and also give a great taste.
Streusel Plum Cake with Yeast Dough
makes one 28 cm (11-inch) tart
yeast dough:
90 ml milk
10 g fresh yeast
200 g flour
80 g sugar
1 egg yolk
1/4 tsp. salt
50 g butter, in cubes at room temperature
streusel:
100 g butter, at room temperature
150 g flour
100 g sugar
1/4 tsp. pure vanilla extract
pinch of salt
50 g amarettini cookies
1 kg Italian plums
Start with making the yeast dough. Warm the milk to lukewarm. Add the flour and sugar to a bowl for a standmixer. Add the milk in the middle of the flour, creating a little puddle. Now crumble the fresh yeast over the milk. Cover and let sit for about 10 minutes.
Add the egg yolk, salt and butter to the flour-yeast mixture and knead together until you have a smooth dough. Put the bowl, covered with a kitchen towel, at a warm place and let rise for about an hour.
On a floured surface knead the dough and roll it out to fit a 28 cm tart form. Butter your form and lay the dough inside, make sure you have a little rim at the edges. Cover with a kitchen towel and let rise for another 30 minutes.
In the meantime make the streusel topping by kneading together the butter, flour, sugar, vanilla and salt with your hands until crumbly. Put into the fridge until needed.
Wash and dry the plums, half them and take their pits out.
Preheat the oven to 180° C (350° F).
Put the amarettini in a zip-lock bag. With a rolling pin crush them coarsely. Sprinkle over the yeast dough and arrange the plums on top. Then cover with the prepared streusel topping.
Put in the preheated oven and bake for about 25 minutes.
Add the egg yolk, salt and butter to the flour-yeast mixture and knead together until you have a smooth dough. Put the bowl, covered with a kitchen towel, at a warm place and let rise for about an hour.
On a floured surface knead the dough and roll it out to fit a 28 cm tart form. Butter your form and lay the dough inside, make sure you have a little rim at the edges. Cover with a kitchen towel and let rise for another 30 minutes.
In the meantime make the streusel topping by kneading together the butter, flour, sugar, vanilla and salt with your hands until crumbly. Put into the fridge until needed.
Wash and dry the plums, half them and take their pits out.
Preheat the oven to 180° C (350° F).
Put the amarettini in a zip-lock bag. With a rolling pin crush them coarsely. Sprinkle over the yeast dough and arrange the plums on top. Then cover with the prepared streusel topping.
Put in the preheated oven and bake for about 25 minutes.
Enjoy and Guten Appetit!
