German Plum Cake with Yeast Crust Recipe

Dissolve the yeast into 3/4 cup warm milk and let it sit for 5-10 minutes until frothy, indicating the yeast is active.

In a stand mixer bowl, combine flour, sugar, and salt. Pour in the yeast mixture, melted warm butter, eggs, and vanilla extract. Stir initially to combine, then knead using the dough hook on bread setting for 4-5 minutes, gradually adding the remaining 1/4 cup milk as needed to form a sticky but cohesive thick batter-like dough.

Cover the dough loosely with plastic wrap and place it in a warm, draft-free spot for about an hour or until it doubles in size.

Generously butter a large German Backblech or an extended jelly roll pan (at least 18 inches long with 1-inch sides). Use your hands to spread the dough evenly across the pan, pressing it against the sides despite its resistance. The plums added next will help keep the dough in place.

Lay the plum quarters close together in rows all over the dough surface. If desired, lightly sprinkle with sugar or cinnamon-sugar for extra sweetness, but sparingly to prevent excess moisture.

Set the pan in a warm place again and let the assembled cake rise for up to another hour to develop more flavor and lightness.

In a medium bowl, combine flour, sugar, cinnamon, and room temperature butter using your fingers. Mix until the mixture forms a rough, crumbly texture resembling coarse sand.

Sprinkle the streusel evenly over the plum-topped dough. Bake on the middle rack of a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and set.

Allow the cake to cool for at least 10 minutes before slicing to let the juices set and avoid sogginess. Cut into squares and serve warm or at room temperature.