Description
A juicy cake from the oven – as delicious as my grandma used to!
Ingredients
Scale
For the yeast dough
- 200 ml of milk, lukewarm
- 25 g of fresh yeast
- 25 g of sugar
- 425 g of flour (type 550)
- 1 organic egg, size M
For the crumble:
- 120 g of flour
- 60 g soft butter
- 70 g of sugar
- 1 pinch of cinnamon
- 75 g soft butter
Topping:
- 700 g plums / prunes
Instructions
- For the yeast dough: Crumble the yeast and stir with 2 tablespoons of the milk and the sugar in a small bowl until the yeast has dissolved. Approximately let it sit for 5 minutes, until small bubbles form.
- Knead flour with the yeast milk, remaining milk and the egg with the dough hooks of the food processor (or with your hands) to a smooth dough.
- Gradually add the pieces of butter and continue to knead the dough for about 5 minutes. First, the dough looks very soft, but it will dissolve towards the end of the bowl edge. Place in a clean mixing bowl, covered and draft-free for about 60-75 minutes, until it has increased significantly.
- Prepare the sprinkles: use the very soft butter with the remaining ingredients to crumble by hand. They should not be too crumbly, otherwise add a little butter.
- Clean the plums and cut in half, remove the stone. Depending on the size, quarter the plums.
- Roll out the dough on a greased tray (preferably a fat pan). and let it rest for 20 minutes.
- Preheat the oven to 190 ° C top and bottom heat.
- Arrange the prunes on the cake, sprinkle with crumble and bake for about 35-40 minutes.
- Sprinkle the cake with powdered sugar and serve as desired with freshly whipped cream.