This is a Zwetschgenkuchen (a plum cake). In Southern Germany, this is the quintessential late summer cake to be served at coffee time or even as dessert. This version uses sourdough as the base for the cake, instead of being yeast-based. It’s delicious and reminds me of my aunt, who had a plum tree in her yard when I was a little girl.
Ingredients
for the dough
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (120 grams) active sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
for the Filling
3 1/2 to 4 pounds Italian (prune) plums, cut in half or quartered and pitted
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
for the Streusel Topping
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
pinch of salt
7 tablespoons butter, melted
For baking
1 egg mixed with 1 tablespoon milk, for egg wash
pearl sugar, to garnish the edge (optional)
Directions
Combine flour, salt and sugar in a mixing bowl. In another bowl (or large measuring cup), combine warm milk, starter, melted butter, almond extract and the egg. Combine wet and dry ingredients until well mixed. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
Make your streusel topping so it can sit in the fridge for a few minutes to firm up. 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. Place in the fridge for a bit.
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. Sprinkle the streusel topping over the plums. Cover the cake and allow it to rise for 20 to 30 minutes.
Sprinkle the topping over the cake. Brush egg wash on the crust and sprinkle with pearl sugar (if using). Place cake 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.
