Zwetschgen-Streusel-Kuchen (yeasted plum streusel cake)

Method

1. Whisk the flour, sugar, salt and yeast together, then add the lukewarm milk, melted butter and egg. Knead by hand or with a dough hook for 8 minutes, until smooth and elastic.
2. Cover and prove in a warm spot for 50 minutes, until roughly doubled.
3. Make the streusel: rub the cold butter into the flour and sugar with your fingertips until it forms coarse, pea-sized crumbs. Chill until needed.
4. Press the risen dough into a lined 26 cm springform, going right to the edges. Let it rest, covered, for 10 minutes.
5. Press the plum halves cut-side up into the dough, packed close together, and dust with cinnamon if using.
6. Scatter the streusel over the plums in an even, generous layer.
7. Bake at 190°C for 35 to 40 minutes, until the streusel is solidly golden and the dough underneath sounds hollow when tapped at an edge with no fruit.

Notes

• This dough is meant to be plainer and slightly bread-like, unlike the shortcrust and quark versions elsewhere in the book; do not expect the same tender crumb.
• Press the plums in firmly. A loosely placed plum half tips over during proving and baking, and the juice runs unevenly rather than staying where it belongs.
• A soft, slightly sticky dough is correct here. Adding extra flour to make it easier to handle gives a denser cake than the tray-bake tradition calls for.
• It keeps for 3 days at room temperature, covered, and is best the day it is baked while the streusel is still crisp.

Ingredient substitutions

• Plums can be halved apricots or greengages in the same weight.
• Instant yeast can be swapped for fresh yeast at roughly three times the weight, crumbled into the lukewarm milk with a pinch of the sugar and left for 10 minutes until foamy before mixing in.
• A dusting of cinnamon over the plums is optional but traditional; leave it out for a plainer, more butter-forward finish.
• For a nuttier streusel, replace 30 g of the flour with 30 g of finely chopped almonds or hazelnuts.