Plum Cake with Crumb Topping

Ingredients

• 400 g flour
• 0.5 cube fresh yeast (21 g)
• 75 g sugar
• 0.2 l lukewarm milk
• 1 pinch salt
• 1 egg
• 75 g melted butter
• butter (for greasing the pan)
• 50 g sponge cake crumbs (or breadcrumbs)
• 1.5 kg plums
• 2 tbsp sugar-cinnamon mix (for sprinkling)
• 80 g flour
• 40 g ground almonds
• 80 g sugar
• 100 g liquid butter
• 1 tsp cinnamon powder
• 40 g almond slivers
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Dissolve the yeast and 1 tbsp sugar in 4-5 tbsp milk and pour into the well. Stir with a little flour to form a pre‑starter and let it rise covered for about 15 minutes. Then add the remaining milk, salt, egg and butter and knead into a smooth dough that lifts from the bowl edges. Cover and let rise for about 45 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with both fan and top heating.

3. 3.

   Knead the dough again vigorously. Grease a baking tray with butter and roll out the dough onto it, forming a small edge. Sprinkle with the crumbs.

4. 4.

   Wash, pit and halve the plums. Arrange them on the dough in a roof‑tile pattern. Sprinkle with some cinnamon sugar.

5. 5.

   For the crumb topping mix flour, ground almonds, sugar, butter and cinnamon by hand until crumbly. Fold in almond slivers and sprinkle over the plums. Bake for about 40 minutes.

6. 6.

   Remove the finished cake from the oven and serve warm or cold, cut into pieces and dusted with powdered sugar. Offer whipped cream on the side if desired.