Description
A traditional, heartwarming German yeast cake featuring a soft, pillowy dough base topped with tart Italian prune plums and buttery cinnamon streusel. This soul-soothing dessert offers a perfect balance of jammy acidity and sweetness, making it an ideal centerpiece for family gatherings, Sunday coffee hours, or a refined garden party dessert.
Ingredients
3 cups all-purpose flour
2 1/4 teaspoons instant yeast
1/3 cup granulated sugar
1/8 teaspoon salt
3/4 cup milk, warmed
1 teaspoon vanilla extract
1/3 cup unsalted butter, softened
1 large egg, room temperature
2 1/2 pounds Italian prune plums, pitted and halved
1/2 cup unsalted butter, cold (for streusel)
1/2 cup granulated sugar (for streusel)
1 cup all-purpose flour (for streusel)
1 teaspoon ground cinnamon
Instructions
In a large bowl, whisk together 3 cups flour, yeast, sugar, and salt.
Add warm milk, vanilla, egg, and room temperature butter.
Knead until a soft, smooth dough forms.
Cover and let rise in a warm spot until doubled in size, about 1 hour.
Preheat oven to 375°F (190°C) and grease a baking pan.
Roll the dough onto the pan, pressing slightly up the sides.
Arrange plum halves on top of the dough, cut side facing up.
Combine cold butter, sugar, flour, and cinnamon until crumbly; sprinkle over the plums.
Bake for 30-35 minutes until the dough is golden and plums are soft.
Cool on a wire rack before serving.
Notes
Ensure plums are firm yet ripe for best texture. If the dough is too sticky during kneading, add flour one tablespoon at a time. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg