Zwetschgendatschi (Pflaumenkuchen) - Homemade Bavarian Plum Cake

A classic Bavarian cake topped with delicious Italian Plums. The ultimate comfort for late Summers and early Fall.

RECIPE:
CAKE:
250 ml Warm Milk
80 g Butter (Room temperature)
500 g Flour
100 g Sugar
Pinch of Salt
2-1/2 tsp Dry Yeast
1 Egg

TOPPING:
1-2 kg Italian Plums
Cinnamon Sugar to taste for topping - up to 1/4 cup

0:07 Melt Butter in the Warm Milk and stir until combined.
0:17 In the bowl of a stand mixer, add Flour, Sugar, Salt. Make a well and add the Yeast. Pour the Warm Milk mixture into the Flour well and mix with a fork.
0:51 Mix in the stand mixer until just combined. Add the Egg and continue mixing until dough is elastic and comes off the sides clean.
1:25 Cover bowl securely with plastic wrap and rest in a warm water bath for an hour.

1:44 Rinse and dry the Plums.
2:34 Using a plum pitter, remove the pits from the Plums and set aside.

3:01 Transfer dough from bowl onto a baking sheet lined with parchment paper. Oil your hands and spread dough to the sides of the baking sheet.
3:45 Slit the Plums and arrange onto the dough in rows, taking care to fill every gap. Sprinkle with the Cinnamon Sugar. Bake in a preheated 350°F oven for 30-40 minutes.

Remove and sprinkle with more Cinnamon Sugar to taste.