My Aunt Ingrid had a plum tree in the backyard. And this one summer, there were a crazy amount of plums, so much so that when it was windy, it would rain plums all over the garden. They overwhelmed us that summer. So Ingrid suggested that she would give me one pfennig per plum that I collected into a bucket for the compost pile. I am guessing she though I would get bored soon enough, but I collected buckets and buckets full. In the end, I collected enough plums so that Ingrid bought me my first full album: Synchronicity by the Police. It was 1983 and I was eleven years old.
And this is a plum cake. Because, well, plums.
Ingredients
for the Dough
2/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon almond extract
1/4 cup granulated sugar
1 1/4 teaspoons salt
grated zest of 1 lemon
3 cups All-Purpose Flour
2 1/4 teaspoons instant yeast
1/4 cup butter, cold, grated
for the Filling
3 1/2 to 4 pounds plums*, cut in half or quartered and pitted
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
for the Strudel Topping
1 cup All-Purpose Flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
pinch of salt
7 tablespoons butter, melted
Directions
To make the dough: In the work bowl of a stand mixer, whisk together the milk, egg, egg yolk, almond extract, sugar, salt, and zest. Add the flour and yeast to the bowl and, using the dough hook, mix at low speed until everything comes together, scraping the bottom and sides of the bowl to collect any stray flour. This should take about 2 to 3 minutes. With the mixer running add the butter in four additions, mixing until each is incorporated. Continue mixing at low speed until the dough pulls away from the bottom and sides of the bowl and is smooth and shiny, about 10 to 15 minutes. Cover the bowl with plastic wrap or a reusable cover and allow the dough to rise for about 90 minutes, or until it’s doubled in size. Gently deflate the dough and place it on a lightly floured or lightly greased work surface, or on a piece of lightly greased parchment. Roll it into a rough 10” x 15” rectangle. Transfer the dough (on its parchment) to a baking sheet; if you’re not using parchment, lightly grease the baking sheet. Using your fingertips, gently press and stretch the dough into a neat 10” x 15” rectangle. Cover with lightly greased plastic wrap or a reusable cover and let it rise for 30 minutes.
While the cake is rising, preheat the oven to 350F.
Arrange the plum halves on the cake in 6 to 7 rows of 4 to 5 plum halves per row, flesh side up, pressing them in gently. In a small bowl, whisk together the sugar and cinnamon and sprinkle over the plums. Cover the cake and allow it to rise for 20 to 30 minutes.
To make the topping: In a medium-sized bowl, whisk together the flour, sugars, and salt. Pour in the melted butter, first tossing with a spoon then working it in with your fingers until the mixture starts to become crumbly. Don’t mix too long; you don’t want it to become a cohesive mass. Sprinkle the topping over the cake. Place it in the oven and bake it for 30 to 40 minutes, until the edges are golden brown and the center registers about 200F on a digital thermometer. Remove the cake from the oven and place it on a rack (still on its pan). Let it cool to lukewarm or room temperature before serving. Garnish each serving with whipped cream, if desired.
* Italian prune plums are traditional for this cake and you should definitely use them, if available. They are usually available later in the summer, but I found some early this year. Small black plums will also work.
