Juicy plum cake from the tray with crumble topping

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 175 g butter, soft or margarine
• 500 g flour
• 250 ml milk
• 75 g sugar and 1 tbsp extra
• 1 pinch of salt
• 1 cube of yeast
• 75 g margarine
• 1 egg(s)
• 2 kg plum(s), approx.

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Grandma Thea’s best plum cake

Knead the ingredients for the crumble together, rub into crumbles, and set aside. For the dough, put the flour and salt in a bowl. Mix the yeast with 1 tablespoon of sugar until liquid. Add 75g of sugar and the liquid yeast to the flour. Melt the fat and add the milk. Add the milk-fat mixture and 1 egg to the flour and knead all ingredients into a smooth dough. Cover and let rise in a warm place for about 45 minutes. Wash the plums, pat dry, halve, and pit them. Knead the yeast dough again well. Grease a roasting pan and roll out the yeast dough. Place the plums on the pan with the curved side down and sprinkle with the crumble. Let rise in a warm place for another 30 minutes. Bake in a preheated oven at 200°C for about 30 minutes.