Recipe by Mirj
Kick back, slip in a disc of Swan Lake into the DVD player, and have a slice, compliments of Tchaikovsky.
Top Review by Luschka
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)
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
Directions See How It's Made
- 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.