Put some of the flour in a bowl and make a well. Crumble the yeast in the buttermilk, which is at room temperature, and pour into the hollow, adding salt and sugar. Then add the softened butter and the egg. Mix everything vigorously and cover and let rise in a warm place for at least 1 hour. The batter should double in size. Then knead again and knead in the remaining flour. The dough should come off the edge of the bowl. If necessary, knead in a little more flour.
Roll out the dough on a baking sheet lined with baking paper or press it into the mold, forming an edge. Let rise again for 10-15 minutes. Prick the dough with a fork so that there is air.
While the dough is rising, core and quarter the plums. Dust the dough base lightly with flour, it will not make soup. Arrange the elongated plum pieces on the dough with the opening facing up. Drizzle a few tablespoons of oil over the plums, but not that much.
Put the tray in the oven at medium heat (180-200 ° C) for 30 minutes. When the cake has a nice golden yellow color, spread the cinnamon sugar over the plums and bake for another 5 minutes.
Then you take the plum cake out of the tube and add oil to the plums as needed. You can also add sugar or cinnamon, depending on your taste.
Here in the region, the plum cake is eaten warm. In the past, in the sixties, the cake was oozing with oil. But I don`t like this anymore and everyone can try it out for themselves.
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