Germany is the country of Italian plums, they are harvested normally in September and sometimes even in October. These plums are called “Zwetschgen” in German and are hard to find in the USA. If you can get them you will love this German Plum Butter cake. It’s a yeast dough base, topped with plums, butter and almonds. Happy Baking!
(for about 34 pieces)
1 package dry yeast (42g fresh yeast)
500g flour, all purpose, unbleached
1 dash salt
zest of 1 organic lemon
500g Italian (Damson) plums
100g sliced almonds
– Melt 50g butter, warm milk until lukewarm. Add yeast to the milk.
– Combine 75g sugar with flour, salt and zest in a bowl.
– Add the yeast milk, egg and melted butter to the dough.
– Knead until you get a smooth dough.
– Use flour on your hands and form the dough to a ball.
– Cover with a clean kitchen cloth and let raise for about 20 min.
– Pre-heat oven to 200 C / 390 F, convection: 175 C / 340 F
– Cut plums in half, remove pit.
– Chop butter in small cubes.
– Grease a high sheet baking tray (size 32×38 cm or 12×15 inches, height minimum 2 inches).
– Roll the dough on the baking tray and let raise for another 15 min.
– Spread the plums on the dough and press gently into the dough.
– In between the plums make little molds and place in each mold a butter piece.
– Sprinkle with almond slices and 125 g sugar.
– Bake for 20-25 min.