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

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.