Recipes · Cakes & pastries
Plum Sheet Cake with Yeast Dough
AI-written · not yet kitchen-tested
A thin layer of breadcrumbs under the fruit absorbs the juice so the base does not turn soggy. The plum halves stand close together and overlap, which keeps the cake juicy and easy to cut.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (4 cup) all-purpose flour
- 1 cube fresh yeast 42 g (1 cube); or 1 packet (2 1/4 tsp, 7 g) instant yeast
- 60 g (2.1 oz) granulated sugar
- 0.5 tsp salt
- 250 ml (1 cup) milk lukewarm
- 80 g (2.8 oz) butter softened
- 1 egg large
- 1.5 kg (3.3 lb) Italian prune plums firm and ripe, rinsed
- 3 tbsp plain dry breadcrumbs
- 50 g (1/4 cup) granulated sugar for the cinnamon sugar
- 1 tsp ground cinnamon ground
Method
- Crumble the yeast into the lukewarm milk and stir in 1 teaspoon of the sugar until dissolved. Mix the flour, the remaining sugar and the salt, add the yeast milk, softened butter and egg, and knead for 10 minutes into a smooth, supple dough.
- Let the dough rise in a covered bowl in a warm place for 45 minutes, until it has visibly doubled. Meanwhile rinse the plums, halve them and remove the pits.
- Preheat the oven to 400 °F (200 °C) conventional or 350 °F (180 °C) convection, with the rack on the second level from the bottom. Line a rimmed baking sheet (about 16 × 12 inches / 40 × 30 cm) with parchment paper.
- Knead the dough briefly, roll it out on the sheet and press it into the corners with your fingers. Sprinkle the breadcrumbs evenly over the dough.
- Stand the plum halves cut side up in tight, slanted rows on the dough so that each half overlaps the previous one like roof tiles. Cover the cake and let it rise for 15 minutes.
- Bake for about 35 minutes, until the edge is golden brown, the plums are soft and the juice bubbles at the edges. The base is done when it looks golden brown after you lift a corner with a spatula.
- Mix the sugar and cinnamon and sprinkle it over the cake right after baking. Let it cool on the sheet for 30 minutes and cut it into 20 pieces while still lukewarm.
Tip: Very ripe, juicy plums release a lot of liquid; in that case use two more tablespoons of breadcrumbs. Plums that are too firm need about 5 more minutes in the oven.
Tip: The cake tastes best on the day it is baked. Store leftovers covered in a cool place and warm them briefly before eating; yeast dough dries out quickly otherwise.