Plum Cake with Nut Crumble and Yeast Dough

Summary

Ingredients

For the yeast dough:

• 350 g flour
• 1 pinch (s) salt
• 50 grams sugar
• 150 ml milk
• 1 pack dry yeast
• 50 g butter
• 1 egg (s)

For covering:

• 2 kg plums

For the sprinkles:

• 100 g flour
• 100 g nuts, round
• 130 g suar, brown
• 1 teaspoon cinnamon
• 130 g butter, melt
• Flour for the work surface
• Grease for the tin

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Instructions

1. Mix the flour, salt and sugar for the dough. Warm the milk, dissolve the yeast and butter in it (the milk must not be too warm, otherwise the dough will no longer rise). Add the milk mixture with the egg to the flour mixture and knead into a tough dough. Cover and let rise in a warm place for approx. 1 hour.
2. In the meantime, prepare the streusel. Mix the flour, nuts (possibly roasted briefly), sugar and cinnamon, slowly pour in the melted butter, carefully mixing with a fork so that lumps form. Let rest a little in the refrigerator.
3. When the yeast dough has doubled, roll out on a floured surface and place on a greased baking sheet (or roll out straight away on the baking sheet). Then cover with the washed and pitted plums (inside out).
4. Spread the crumble on the cake and bake in the preheated oven at 200 ° C top / bottom heat or 180 ° C fan for about 30 - 35 minutes on the middle rack.
5. The nuts, cinnamon, and brown sugar make the crumble look quite dark. If you don`t like that, you can use white sugar.