Klassieke Pflaumenkuchen met verse pruimen

Ingredients

• For the dough:
• 300 g flour
• 7 g dry yeast (1 sachet)
• 120 ml lukewarm whole milk
• 50 g caster sugar
• 1 pinch of salt
• 60 g soft unsalted butter, in cubes
• 1 egg (M)
• For the topping:
• 900 g fresh plums
• 3 tbsp caster sugar
• 1.5 tsp ground cinnamon
• Butter for greasing

Instructions

1. 1

   Make the yeast dough: stir the yeast into the lukewarm milk and leave for 5 minutes until foamy. Put the flour, sugar, salt and butter in a large bowl. Add the yeast mixture and the egg and knead everything for 8 to 10 minutes into a smooth, slightly sticky dough.Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour until it has doubled in volume.Wash the plums, halve them and remove the stones. If you like, cut each half once more so you have quarters. That way they sit neatly close together in the cake pan.Preheat the oven to 180°C (conventional heat). Lightly grease your cake pan with butter.Press the risen dough evenly over the bottom of the cake pan with your fingers. Make sure the edges come up slightly so the plum juice doesn’t run over the rim.Place the plum quarters cut-side up, overlapping like roof tiles on the dough. Press them in lightly. Sprinkle generously with the cinnamon sugar.Let the cake rest another 15 minutes so the dough can rise a little more. Then bake for 35 to 40 minutes in the middle of the oven until the base is cooked and golden and the plums are soft and caramelised.Remove the cake from the oven and let it rest for 15 minutes before slicing. Serve warm or at room temperature, optionally with a generous spoonful of whipped cream or crème fraîche on the side.