Zwetschgendatschi — Bavarian Plum Cake

Instructions

1. Combine flour, yeast, a pinch of salt and sugar in a bowl. Add the warm milk, egg and softened butter. Knead until a smooth, elastic dough forms, 8 minutes. Cover and let rise in a warm place for 1 hour until doubled.
2. Make the streusel: rub 60 g cold butter into 100 g flour with 40 g sugar and a pinch of cinnamon until the mixture resembles coarse crumbs. Refrigerate.
3. Preheat oven to 190 °C. Grease a 30 × 40 cm baking tray. Roll or press the dough to fill the tray evenly.
4. Score the plum halves fan-like (3–4 cuts, not all the way through). Stand the plums on the dough, skin-side down, in tight overlapping rows — they will shrink during baking so pack them closely.
5. Scatter the vanilla sugar and a pinch of cinnamon over the plums.
6. Scatter the chilled streusel over the top.
7. Bake for 40–45 minutes until the plums are caramelised and the base is cooked through. Cool to warm before serving; excellent with unsweetened whipped cream.

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