Plum cake with butter crumble

Ingredients for 1 servings:

• 350 g wheat flour type 550
• 60 g sugar
• 1 pinch of dried vanilla pulp or vanilla sugar
• 180 ml milk, lukewarm, just
• 1 egg(s)
• 30 g fresh yeast
• 1 pinch of salt
• 60 g butter, liquid
• some lemon zest or finesse
• Grease for the tray
• 1,500 g plums, pitted
• some cinnamon for dusting
• 300 g flour
• 280 g sugar
• 1 tbsp vanilla sugar
• 1 tsp cinnamon
• 200 g butter, cold, in pieces

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

super fluffy and juicy

Make a pre-dough in a small bowl by combining 3 tablespoons of flour, 1 teaspoon of sugar, yeast, and half of the lukewarm milk. Cover and let it rise in a warm place. In the meantime, wash the plums, drain well, and remove the stems. Cut them into quarters using a fruit pitter or halve them with a knife and set aside. Place the remaining ingredients for the yeast dough in a mixing bowl and add the pre-dough after it has risen. Beat the dough with a dough hook until it bubbles slightly. Cover and let rise in a warm place until it has doubled in size. Preheat the oven to 190°C (top/bottom heat). For the crumble, quickly knead the flour with the cold butter, sugar, vanilla sugar, and cinnamon, then crumble into crumbles. Grease the baking sheet and roll out the yeast dough on it. Arrange the plums in a fan shape, dust with a little cinnamon, and spread the crumble evenly on top. Bake in a hot oven for about 35-40 minutes. Makes about 20 pieces.