| For the yeast dough | ||
|---|---|---|
| 2⅞ cups 1 tbsp | Wheat flour, white, pastry flour | |
| 2½ tsp | Yeast, active dry, leavening agent | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ¾ cup ½ tsp | Milk, producer, 3.7% fat | |
| ¼ cup ¾ tsp | Butter, unsalted | |
| ¼ cup 2⅜ tsp | Sugar, white, granulated | |
| 1 tsp | Vanilla Extract, imitation, no alcohol | |
| For the filling | ||
| 8½ cups | Plums, raw | |
| 1 tsp | Cinnamon, ground | |
| For the streusel | ||
| 2½ cups | Wheat flour, white, pastry flour | |
| 1⅜ cups 1 tsp | Sugar, white, granulated | |
| 2 tsp | Vanilla Sugar | |
| 1 tsp | Cinnamon, ground | |
| ⅞ cup | Butter, unsalted | |
| 102.77 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:6.40 oz (calculated)Notes: 1 large piece of cake, about 8 cm by 10 cm or 3 1/8 in by 4 in
- Temperature: 338 °F (preheated, circulating air (increase to 375 F or 190 C without fan))
- In a large bowl, mix together the flour, dry yeast and salt.
- Make sure that the egg and milk are at temperature (ideal: 32°C or 90°F). You can warm up the egg in a bowl of hot water and microwave the milk for about a minute at 60 W if taken from the fridge.
- Melt the butter and let it cool, so that it is not hot anymore, but still fluid. For example, microwave for a minute at 600 W or until it is partially melted and let it sit until the rest of the butter is mostly melted.
- In a separate bowl, mix together the egg, milk, melted butter, sugar and vanilla extract.
- Form a well in the dry ingredients and add the wet ingredients.
- Knead until you get a smooth dough that pulls away from the edges of the bowl and the dough forms a ball by itself. If you're using an electric mixer with dough hooks, this should take about 5 minutes.
- Cover with a damp cloth and prove in a warm place (ideal: 32°C or 90°F) for about 45 minutes to an hour or until the volume has at least doubled.
- While the dough is rising, you can prepare the plums and streusel.
- Wash and dry the plums, cut them in half and pit them.
- Deseeding 1.5 kg (3.3 lb) of plums yields about 1.4 kg (3.1 lb) of pitted plums.
- Mix together the flour, sugar, cinnamon and vanilla sugar.
- Stir in the melted butter until the flour is incorporated and the dough is still crumbly.
- If the dough comes together too much, don't worry. You can crumble it up again when topping it on the plums.
- Line a baking tray with parchment paper.
- Roll out the risen dough, so that it fits the baking tray (about 32 cm by 40 cm; 12 1/2 in by 15 1/2 in).
- Cover once more and let rise in a warm place for another 10 to 15 minutes. You can preheat the oven now or when the dough has finished rising this second time.
- Cover the dough with the plum halves, pressing them in slightly and letting them overlap a bit. This gives the cake its traditional look.
- Dust with some cinnamon.
- Generously top with the streusel.
- Bake for about 30 minutes or until the edges start to brown.
- Let cool and cut into quarters along both sides.
- Enjoy!
Preparing the yeast dough
The plums
Streusel
Bringing it all together
- Calorie count393 kcal
- % of calories by macros
Fat 33.3 % 131 kcal 14.6 g Net Carbs 59.3 % 233 kcal 59 g Dietary Fiber 1.5 % 6 kcal 3.2 g Protein 5.9 % 23 kcal 5.9 g - Approx. WW SmartPoints™15.1
- Cholesterol 48.3 mg
- Sodium 22.6 mg
- Fat 14.6 g
- Saturated Fat 8.6 g
- Trans Fat 0 g
- Carbohydrates 61.9 g
- Dietary Fiber 3.2 g
- Total Sugars 31.2 g
- Added Sugar 21.7 g
- Sugar alcohols 0 g
- Protein 5.9 g
- Calcium 34.6 mg
- Iron 0.9 mg
- Magnesium 17.1 mg
- Potassium 215.9 mg
- Zinc 0.7 mg
- Vitamin A (Retinol Equivalents) 135 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 8.5 mg
- Folate 21.6 mcg
- Folic Acid 4.1 mcg