Ingredients
- 4 cups all-purpose wheat flour
- 1 ounce baker’s yeast, see note
- 4 tablespoons sugar
- 1 cup milk
- 1/3 cup butter, unsalted and melted
- 1 egg
- 1 pinch salt
- 3 1/2 lbs damson plums
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
Directions
- Sift flour into a large bowl and make a well in the middle.
- Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
- Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour.
- Knead with floured hands until dough is peeling away from the side of the bowl and blistering.
- This step may take 10 minutes (or more).
- Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled. - Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches. - Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
- Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
- Preheat oven (425 F, 220 C).
- Bake the plum cake in the middle of the oven for 20 to 25 minutes.
- Meanwhile mix sugar and ground cinnamon for topping.
- Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
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