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Plum yeast cake with crumble
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 412
  • Fat about 23g
  • Carbohydrates about 42g
  • Protein about 9g
This is needed
This is needed for 16 piece
Yeast dough
  • 2 tbsp cane sugar
  • 600 g white flour
  • 0.25 tsp salt
  • 1 parcel vanilla sugar
  • 0.5 cube yeast (approx. 20 g)
  • 3.5 dl milk, lukewarm
  • 60 g butter, soft, cut into pieces
  • 1 kg plums
  • 50 g white flour
  • 150 g almond slivers
  • 100 g ground almonds
  • 2 tbsp cane sugar
  • 80 g butter, soft
  • Apron, Baking tray, Bowl, Fork, Measuring cup, Oven mitts, Paring knife, Tablespoon, Timer, Cutting board, Kitchen scales, Cooling rack
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And that's how it's done
And that's how it's done
Fully line the tray (approx. 23x30 cm) with baking paper.
Yeast dough
Mix the flour, salt, sugar and vanilla sugar in a bowl. Crumble the yeast, add to the bowl. Add the butter and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Cut the plums into segments. Transfer the dough to the prepared tray, press flat. Top with the plums, press down gently.
Using a fork, mix the almond slivers, flour, sugar and butter into a crumbly mixture. Spread the crumble on top of the plums.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.

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