Crumb Cake with Plums and Pears

Ingredients

• 1 cube yeast
• 125 ml milk (1.5% fat; lukewarm)
• 235 g yogurt butter
• 575 g flour (and a little extra for the work surface)
• 260 g sugar
• 1 pinch salt
• 1 packet vanilla sugar
• zitrons
• 1 kg plums
• 4 pears
• 4 egg yolks
• 150 g Low-Fat Quark
• 50 g crème fraîche
• 150 g coconut flakes

Instructions

1. 1.

   Dissolve yeast in milk. Melt 50 g butter in a pot. In a bowl combine 350 g flour with 60 g sugar, a pinch of salt, vanilla sugar and the melted butter. Pour in the yeast milk and knead into a smooth dough. Cover and let rise in a warm place for about 40 minutes.

2. 2.

   Meanwhile, make the crumble topping by rubbing together 180 g butter with the remaining flour and 100 g sugar until crumbly between your hands.

3. 3.

   Squeeze half a lemon. Wash, pit and cut plums into wedges. Wash pears, quarter them, remove the core. Cut pear wedges and immediately drizzle with lemon juice.

4. 4.

   Separate eggs (use egg whites elsewhere). Beat egg yolks with the remaining sugar until fluffy. Stir in quark, sour cream and coconut flakes.

5. 5.

   Grease a baking sheet with leftover butter. Knead the yeast dough again on a floured surface, roll it out and lay it on the sheet, forming a rim. Let rise covered for about 20 minutes.

6. 6.

   Spread the quark cream over the dough and arrange plum and pear wedges fan‑shaped on top. Sprinkle with crumble topping and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 40–45 minutes.