One of the favorite things we like to have in the afternoon is a little cake and coffee. This is a German tradition that my family has always been accustomed to, it is really great for a pick me up and a little family time! Typically, I do not crave the real sweet treats that my husband does, but just something light, sometimes tart and just a lot of delicious! This cake does just that! It is not overly sweet has just the right balance and because it is a yeast dough it is just that more appealing to me. There are several ways to make this dish alternatively I love the Plum cake with baking soda vs. this yeast one. But I am one recipe at a time converting my favorites and here it is!
Luckily I received a heavy duty mixer for my birthday and mixing up batter has been a cinch! I sprinkle some lemon zest on my streusel topping before it goes in the oven just for a little hint of freshness! Recipe adapted from CAKES Copyright 2008 B. G. Youngkrantz Company
- 1 package active dry yeast
- 1/2 cup sugar
- 1 cup milk
- 1 TBSP Dry Milk powder
- 1 stick (or 8 tablespoons) butter or margarine
- 3 1/2 cups flour
- 1 TBSP Dry Milk powder
- 1 egg
- 1/3 cup plain cornmeal
- 4 lbs. Italian prunes preferably (type of plum)
- 1 1/4 sticks (or 10 tablespoons) butter or margarine (room temperature)
- 3/4 cup sugar
- 1 1/3 cups flour
- 1 teaspoon cinnamon
- 1-2 TBSP sugar to sprinkle on top when done
In a small bowl add the yeast and add 1 teaspoons sugar (take from the 1/2 cup sugar). Heat the milk in a saucepan or microwave. Take 3 tablespoons of the warm milk, stir into the yeast and set aside to allow it to rise. While the milk is hot, stir in the butter or margarine and sugar. Set aside until lukewarm. Place flour, egg and yeast mixture in a large bowl. Add the lukewarm milk mixture and beat until soft. Turn on lightly floured countertop and knead until smooth. Add a little more flour if too sticky. Place dough in a floured bowl, cover with a damp dishtowel and stand in a warm place until dough doubles in size (about 1 hour) I use an oven heated to 200 degrees and turned off. While waiting for that you can now wash plums, cut into halves or quarters depending on size and remove seeds. After dough has risen, roll out and line a shallow, greased pan (10” X 15” X 1”) with the dough making sure it covers up the sides. Sprinkle the cornmeal over the top evenly. Stand plums on their sides on the cornmeal (this will absorb some liquid) do not lay flat.
Place sugar, flour, and cinnamon in a bowl. Cut the butter or margarine over it and mix with a fork into streusel. Sprinkle over the plums evenly. Bake in a preheated oven at 390° for 25-35 minutes. Cool and cut into squares.
Makes 1 cake
Serve with whip cream or ice-cream or both!
If you are not gluten free- use regular all purpose flour, use breadcrumbs instead of cornmeal. And no dry milk powder.
Nathalie from A Pinch of German, LLC. Follow her A Pinch of German on Facebook.