Zwetschgen-Datschi (Bavarian plum cake)

Method

1. Combine the flour, sugar, yeast and salt in a bowl. Add the lukewarm milk, softened butter and egg. Knead for 8 minutes, until smooth and elastic.
2. Cover and let rise in a warm place for 60 minutes, until doubled in size.
3. Halve and pit the plums. Cut each half almost all the way through again lengthwise into quarters that stay joined at the base, so each plum fans open into a rosette shape when pressed.
4. Turn the dough out onto a lined sheet pan and press out to the edges. Cover and let rise for 20 minutes.
5. Preheat the oven to 200°C (fan). Press the plums, cut-side up, firmly into the dough in tight rows, right up until the pan goes in the oven. Sprinkle with the sugar.
6. Bake for 25 to 30 minutes, until golden brown at the edges and cooked through underneath the plums.

Notes

• Cut the plums into rosettes, not simple halves. The near-through quarter cuts let each plum fan open as it bakes, giving the classic Zwetschgen-Datschi look instead of flat halves.
• Press the plums in right before baking, not earlier. Juicy plums left sitting on risen dough weigh it down and cause it to sink unevenly before it even reaches the oven.
• Use fully ripe, firm plums. Underripe plums stay tart and don’t soften properly; overripe ones fall apart when cut into rosettes.
• It keeps for 2 days at room temperature, and freezes well once baked and cooled.

Ingredient substitutions

• Italian prune plums (Zwetschgen) are traditional; other firm plums work but may release more juice.
• A streusel topping can be scattered over the plums before baking for a sweeter, crumbly version.
• Whipped cream on the side is the classic accompaniment.