Austrian Plum Cake

Soft spongy sweet cake with beautiful fresh fruit on top! Just gorgeous!

Level: Easy

Serves: 12

Prep: 30 minutes + 2 hours proofing

Cook: 35-40 min

Ingredients:

Dough:

250g plain flour

125ml milk

75g butter (room temp.)

1 tbsp dry yeast

1 egg

50g caster sugar

¼ tsp salt

½ tbsp lemon zest

Topping:

800g plums

2tbsp caster sugar

1tsp ground cinnamon

powder sugar (for dusting)

Preparation:

For the dough add all the ingredients into a bowl and mix it with a stand mixer (hook attachment) for about 10 minutes until the dough becomes soft and elastic (it should be quite soft and sticky). Cover it with cling film and set it aside to rise for 1hour. Then give it a quick knead and set it aside (covered) for a second rise (1 hour). 25 minutes before the second rise finishes preheat the oven on 175C and butter a 20cm x 27cm baking dish.

Using a dough scraper, scrape the dough into the buttered dish. Flour the end of your fingers and press the dough to the edges until its flat and covers the baking dish.

Wash the plums, half them and remove the stone. Cut in halfway into the halves (to make quarters but not fully cut through). Lay them on top of the dough. Mix the sugar and the cinnamon and sprinkle it over the plums. Bake for 35-40 minutes. (If it is getting too dark put a kitchen foil on top towards the end of baking.) Do the toothpick test. - Insert into the dough and if it comes out clean, it is done.

Sprinkle some powder sugar on top (optional) and serve with vanilla ice-cream or whipped cream. Enjoy!