Prep 15 mins
Cook 30 mins
Kick back, slip in a disc of Swan Lake into the DVD player, and have a slice, compliments of Tchaikovsky.
For the dough
- 1 1⁄2 tablespoons dry yeast
- 5 ounces warm milk
- 1 lemon, zest of
- 1⁄2 cup sugar
- 5 tablespoons softened butter
- 2 eggs
- 2 1⁄2 cups flour
- 1 pinch salt
- 2 lbs red plums, washed and sliced 1/4-inch thick (don't peel the plums, it looks prettier with the skin on them)
For the streusel
- 1⁄2 cup butter
- 2 1⁄4 cups flour
- 1 cup ground almonds
- 1⁄2 cup dark brown sugar
- 1⁄2 cup granulated sugar
- 1 lemon, zest of
- For the cake:
- In a small bowl, dissolve the yeast into the warm milk. Allow it to stand for 10 to 15 minutes.
- With an electric mixer, cream the lemon zest, sugar and butter until fluffy.
- Add the eggs one at a time and mix well.
- Sift the flour and salt together into a bowl.
- Make a well in the flour and add the egg mixture.
- Knead until mixed well.
- Pour in the yeast mixture.
- Continue to knead until the dough is soft and pliable, then allow it to rest for 15 minutes. You want it to rise and bubble.
- Preheat the oven to 350 degrees. Spray a 9-inch cake loaf pan (or a muffin pan) with cooking spray and transfer the dough to the pan (or divide it between the molds).
- Set it aside in a warm place for 15 minutes or until it rises above the edge of the molds.
- Arrange the plums on top.
- For streusel topping, melt butter in a small saucepan, add the other ingredients and stir with a spoon until mixed well.
- Sprinkle on top of the plums, brush with butter.
- Bake for 15 to 30 minutes or until golden brown.
This was delicious. Since it's been so cold and rainy all weekend, we had it with custard to warm us up. A lovely dish I am sure I will be making again. It was sweet without being over the top and the plums added a delicious flavour, and the layer of dough, plums and streusel was very pleasing to the eye. Thanks Mirj, really enjoyed this one! (Reviewed for Spring PAC 2007)