Plum Streusel Yeast Cake: Soft Dough, Juicy Plums and Crunchy Butter Topping on One Sheet Pan

Soft yeast dough, juicy plums and a crunchy streusel topping make up this traditional homemade plum cake. It works for breakfast, dessert or an afternoon coffee break, and it takes you back to childhood. With a simple method and easy-to-find ingredients, anyone can make it.

Quick overview:

• Prep: 30 min | Rising: 45 min | Baking: 30–40 min | Total: 105–115 min
• Servings: about 12 | Difficulty: Medium
• Great for: Family celebrations, afternoon coffee | Make ahead: The dough can be prepared a day ahead | Storage: In the refrigerator, covered, up to 3 days
• Serving idea: With powdered sugar, vanilla ice cream or sour cream
• Main ingredient: Plums

Ingredients

Instructions

1. To make the starter, measure out about 3 tablespoons (50 ml) from the 1 1/4 cups (300 ml) warm milk. In a small bowl, mix this milk with the yeast (3 teaspoons / 10 g) and 1 teaspoon sugar. Let the starter stand in a warm place for about 15 minutes, until it starts to foam.
2. Sift 4 cups (500 g) all-purpose flour into a large bowl. Add 3/4 cup (90 g) powdered sugar and 1 teaspoon salt and mix.
3. Add the foamy yeast mixture, the remaining milk, 7 tablespoons (100 g) melted butter and 1 whole egg to the flour. Work it into a smooth dough. If the dough is too stiff, add a little milk; if it is too loose, add a little flour. Knead for about 10 minutes, until elastic and no longer sticking to your hands.
4. Dust the top of the dough with a little flour, cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 45 minutes.
5. To make the streusel, mix 2/3 cup (100 g) semolina, 6 tablespoons (80 g) granulated sugar and 2 teaspoons (20 g) vanilla sugar in a bowl. Add 7 tablespoons (100 g) softened butter. Work it with your fingertips into a crumbly mixture with small clumps.
6. Pit the washed plums and cut them into halves or quarters, depending on size.
7. Grease a 17 3/4 × 14 3/4 × 1 1/2-inch (45.2 × 37.5 × 4 cm) baking pan with sunflower oil.
8. Briefly knead the risen dough and roll it out to the size of the prepared pan. Transfer it to the pan and spread it evenly to the edges.
9. Arrange the plums on the dough cut side up, snug against each other.
10. Sprinkle the streusel evenly over the plums.
11. Heat the oven to 350°F (180°C). Place the cake in the preheated oven and bake for about 30–40 minutes. The cake is done when the top is golden and the dough is baked through. Baking time can vary depending on your oven.
12. Take the baked cake out of the oven and let it cool before serving. Dust with powdered sugar if you like.

Tips and Storage

Instead of plums you can use other seasonal fruit such as apricots, apples or cherries. For a more intense flavor you can add a little cinnamon to the streusel. The cake is excellent on its own, but it is also great with a scoop of vanilla ice cream or a spoonful of sour cream. Store the cake covered in a cool place to keep it fresh. Semolina in the streusel gives extra crunch; if you cannot find it, use all-purpose flour (the topping will be a little less crisp). The pan is roughly the size of a US half sheet pan (18 × 13 inches / 46 × 33 cm); a pan that size works as well.

Variations

For a gluten-free version, use a gluten-free flour blend for the yeast dough and a gluten-free coarse flour or cornmeal for the streusel.

Tips and Frequently Asked Questions (FAQ)

What if my dough does not rise?

Make sure the milk for the starter was neither too hot nor too cold, and that the yeast was fresh. A warm spot without drafts is important for rising.

How do I get a crunchy streusel?

Using softened butter and working it quickly with your fingertips keeps the butter from melting too much. A clumpy texture is the key to crunch.

Can I bake the cake in a different pan?

Yes, you can bake the cake in a smaller round or square pan. In that case adjust the baking time, because the cake will be thicker and may need longer.

Video Recipe

The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.

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