Yeast cake with plums

- a proven recipe for a plum cake - with fresh or dry yeast - no need for long kneading - you can also use other fruits

• Preparation time: 30 minutes Leaven and dough rising time: 1 hour 20 minutes Cake baking time: 50 minutes
• Number of servings: 26-28 cm cake tin
• Energy value 301 kcal
• Carbohydrates 49 g
• Including sugars 19 g
• Protein 6 g
• Fat 9 g
• Diet: low-fat, vegetarian.
• 1 cup of warm milk - 250 ml
• 25 grams of fresh yeast or 10-14 grams of dry yeast
• 1 tablespoon of sugar
• 2 tablespoons of wheat flour
• 500 grams of wheat flour - about 3 cups of flour
• 150 grams of sugar - about 3/4 cup
• 1 medium egg and 3 egg yolks
• 1/4 stick of butter - 50 g
• a pinch of salt
• 600 grams of plums
• 150 g of wheat flour - less than a glass
• 100 g of sugar - less than half a cup
• 100 g butter - half a cube

Yeast cake with plums

My glass holds 250 ml. The weight of the plums is before removing the pits. Baking pan: 26 cm (high rims)-28 cm diameter springform pan.

Baking: 180 degrees, middle shelf with top/bottom baking option Baking time: approximately 50-55 minutes.

Remove the eggs from the refrigerator in advance. I recommend using egg whites to make the best flourless coconut cakes. Pavlova cake is also delicious. Gently heat the milk and melt the butter for the yeast dough in a saucepan over low heat or in the microwave and set aside to cool.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as even milk or flour can have a different calorie count than the ones I used. I also included the crumble topping in the calories. The listed ingredients yielded a yeast cake with plums and crumble topping weighing approximately 1550 grams.

Yeast cake with plums and crumble

Start by preparing the yeast mixture for the plum dough. Ingredients: one cup of slightly warm milk (not hot), two tablespoons of all-purpose flour, 25 grams of fresh yeast (1/4 of a 100-gram cube or two 7-gram sachets of dry yeast), and a tablespoon of sugar.

Place warm milk, fresh or dried yeast, sugar, and flour in a bowl. Combine the yeast with the remaining ingredients. Mix thoroughly, cover with a cloth or plastic wrap, and set aside in a warm place for 20 minutes. After this time, the mixture should rise and become very foamy.

Now for the dough ingredients. Sift 500 grams of cake flour or Poznań wheat flour into a larger bowl. This is about 3 cups of flour, or half a standard one-kilogram package of flour. Add a pinch of salt. Beat in one medium-sized egg and add three more egg yolks.

Pour about 150 grams of sugar into the bowl and add 50 grams of melted and cooled butter. Finally, pour in the bubbling yeast mixture.

Mix everything together with a wooden spoon or silicone spatula. Transfer the bowl with the dough to a stand mixer fitted with a dough hook. Knead the dough for at least 5 minutes. After kneading, the dough should be smooth, but still quite sticky and loose. The dough will still stick to the sides of the bowl. You can also knead the dough by hand, which is how I like to do it.

Leave the kneaded dough in the same bowl. Cover it with a cotton cloth or plastic wrap. Let it rise for at least an hour. After an hour, the dough should have risen nicely.

Remove the risen dough from the bowl and immediately transfer it to the baking pan. Grease the sides and bottom of the pan with butter beforehand. I used a 26 cm springform pan with high rims. If you're worried that the cake won't easily release from the sides of the pan after baking, line the pan with additional baking paper.

Spread the plums over the entire surface of the dough. Wash the plums under cold, running water, then dry them and remove the pits. Cut larger plums into quarters and smaller plums in half.

Tip: You can also use frozen plums, but they should be thawed naturally first and then dried from the melted glaze. You can also use other fruits on this yeast dough. I recommend: raspberries, blueberries, cranberries, or strawberries, weighing a total of 500 grams, or fruits with pits, such as apricots or peaches, weighing a total of 600 grams.

Spread the crumble topping over the plum cake. It's best to prepare it in advance while the dough is rising. Mix all the crumble ingredients thoroughly and rub them together in your hands. See my detailed recipe -

crumble. You can use regular or cane sugar to make the crumble.

Make sure the crumble is evenly distributed throughout the dough, with small lumps. This yeast dough is fluffy and light as a cloud, so larger lumps of crumble may cause the dough to sink slightly towards the end of baking. However, this isn't a problem, as the yeast cake with plums will still rise and bake perfectly.

Set the baking pan with the prepared dough aside to rise for about 20 minutes. Plum yeast dough rises very quickly during the second rise before baking. You can preheat the oven during this time. Set the oven to 180 degrees Celsius with the top/bottom baking option. Place the baking pan with the dough on the middle rack of the oven.

Bake the plum yeast cake for about 50 minutes. After about 40 minutes, check to see if the cake is done. Carefully open the oven door and insert a wooden skewer into the cake. If the skewer comes out clean, the yeast cake is done.

After baking, open the oven door slightly. I recommend blocking the door with an oven mitt to create just a small gap. After 10 minutes, open the door halfway and then remove the cake from the oven. Remove it from the pan and place it on a wire rack to cool.

Enjoy your meal!!