This Pflaumenkuchen has a more bready while my previous Pflaumenkuchen recipe is more cakey. I substituted white sugar for turbinado sugar to sprinkle on top of the cake. It gives it a more caramelized color and taste, although white sugar would make the cake more reddish from the plums. As always, use Italian plums (they are great this season). The original poster used regular big plums, so you can use those as well although I think it lacks the tartness associated with Pflaumenkuchen. Use more sugar on top if the plums are sour, less sugar if they are sweet.
Ingredients:
1 package dried yeast
2 Tbsp warm water (around 100-110 degrees)
1/2 cup milk
1/4 cup (half a stick) butter
3 Tbsp sugar
1/2 tsp salt
1 egg (room temperature)
2 cups flour
2 dozen Italian plums
Cinnamon and sugar
Grease a jelly roll pan.
Combine yeast and water in a bowl. In a saucepan, combine and heat the milk, butter and sugar in low heat. Allow the mixture to cool (it should still be warm but not hot when you pour it over the yeast mixture). Pour it over the yeast mixture.
Beat the egg. Add the salt and beaten egg to the yeast mixture. Stir in the flour.
Turn the dough out onto a floured board and knead until smooth and elastic. (I used about half a cup of flour to knead and prevent the dough from sticking to the board).
Place in a slightly greased bowl, cover with a dishtowel and let rise until doubled in bulk. Make sure you leave the dough in room temperature or slightly warm area.
Preheat the oven to 375 degrees.
While the dough is rising, cut the plums in half (quarter your fruit if you're using large plums) and remove the pits.
Punch the dough down on the greased pan. Press the dough into the pan and top with plums, cut side up, pressing them down a little. Sprinkle with cinnamon and sugar (amount of sugar varies depending on your preference).
Bake for 45 minutes. The cake is done when a toothpick inserted into the cake comes out clean. Serve with whipped cream and coffee!
