POWERED BY Red Star® Yeast
YEASTED BAVARIAN PLUM CAKE
Makes 1 (13x9-inch) cake
Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums.
Dough:
1½ cups (188 grams) all-purpose flour, plus more for dusting
2 tablespoons (24 grams) granulated sugar
1 teaspoon (3 grams) active dry yeast*
1 teaspoon (1 gram) lemon zest
½ teaspoon (1.5 grams) kosher salt
¼ cup (60 grams) warm whole milk (120°F/49°C to 130°F/54°C)
1 large egg (50 grams), room temperature
½ teaspoon (2 grams) vanilla
