Plum Crumb Cake

Ingredients

• 3 kg plums
• 42 g yeast
• 200 ml lukewarm milk
• 500 g flour
• 70 g sugar
• 1 egg
• 1 egg yolk
• 10 g salt
• 10 ml rum
• 70 g softened butter
• 125 g softened butter
• 125 g flour
• 75 g ground almonds
• 100 g sugar
• 1 pinch of salt
• 50 g sponge cake crumbs (or bread crumbs)

Instructions

1. 1.

   Wash, pit and halve the plums.

2. 2.

   Dissolve the yeast in the milk. Sift the flour and combine with the milk‑yeast mixture, sugar, egg, yolk, salt, rum and softened butter to form a dough. Shape the finished dough into a round, dust with flour and let rise at a warm place until it doubles in volume (about 45 minutes).

3. 3.

   For the crumb topping mix softened butter, flour, almonds, sugar and salt in a bowl. Work the mixture with two forks or a hand mixer in a criss‑cross motion until crumbs form.

4. 4.

   Cover the crumbs and refrigerate.

5. 5.

   Preheat the oven to 200 °C (fan) or 400 °F (conventional).

6. 6.

   Knead the dough again and let it rise for another 10 minutes. Roll out the dough evenly to fit a baking sheet, place on parchment paper and prick several times with a fork.

7. 7.

   Sprinkle the sponge cake crumbs over the base. Evenly distribute the plums and crumb topping over the dough.

8. 8.

   Let rise again for about 15 minutes, then bake the plum cake for approximately 45 minutes until golden brown. Remove from oven and cool.

9. 9.

   Dust with powdered sugar and serve cut into pieces.