Yeasted Bavarian Plum Cake | Red Star® Yeast
Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and is frequently...
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Ingredients
- 1 1/2 cups (188g) all-purpose flour, plus more for dusting
- 2 tablespoons (24g) granulated sugar
- 1 teaspoon (3g) Red Star Active Dry Yeast
- 1 teaspoon (1g) lemon zest
- 1/2 teaspoon (1.5g) kosher salt (see note 1)
- 1/4 cup (60g) warm whole milk (120°F/49°C to130°F/54°C)
- 1 large (50g) egg, room temperature
- 1/2 teaspoon (2g) vanilla extract
- 2 tablespoons (28g) unsalted butter, cubed and softened
- 1/2 cup plus 2 tablespoons (79g) all-purpose flour
- 5 tablespoons (60g) granulated sugar, divided
- 2 tablespoons (28g) firmly packed light brown sugar
- 2 tablespoons (15g) sliced almonds
- 1/4 cup (57g) unsalted butter, melted
- 4 to 6 small (about 504g) fresh plums, halved, pitted, and sliced 1/4-inch thick (see note 2)
- 1/8 teaspoon ground cinnamon
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