Homemade plum yeast cake with crumble topping

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Today I'd like to share a simple cake that goes perfectly with seasonal fruit - homemade yeast cake with plums and crumble, dusted with icing sugar.

Cake is fluffy and lightly vanilla in flavour. Juicy plums bring a summer vibe to the dessert, while vanilla crumble provides a nice bit of crunch. A delicious, homely cake!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm tin)

Cake

  •  2 and 2/3 cup (~400 g) wheat flour
  • 80 g sugar
  • 7 g instant yeast (or 25 g fresh yeast)
  • 80 g cool melted butter
  • 3 eggs
  • 150 ml lukewarm milk
  • 1 tsp vanilla paste
  • 350 g plums
  • Icing sugar, for dusting

Crumble

  • 50 g wheat flour
  • 25 g butter
  • 25 g vanilla sugar

Method

  1. Add 400 g wheat flour, 80 g fine white sugar and 7 g instant yeast into a large bowl. Mix the dry ingredients through with a whisk until sugar and yeast are well distributed.
  2. Pour in 3 large eggs, 150 ml lukewarm milk, 80 g cool melted butter and 1 tsp vanilla paste. Mix the contents of the bowl with an electric mixer fitted with dough hooks. Do it at low speed at first, until flour absorbs all moisture and roughly smooth dough forms. Turn the speed up then and beat the dough for around 5 minutes. The dough will become quite thick, but it will remain sticky. As it is quite loose, most handheld mixers should cope with it.
  3. Set the mixer aside after 5 minutes. Scrape the remaining bits of dough from the sides of the bowl and make sure there is no unmixed flour in the bottom of the bowl. Cover the bowl tightly with plastic wrap and put it into warm place until dough doubles in size, for about one hour. I used an oven preheated to 35 deg C.
  4. Once the dough is almost ready, work on the crumble. Put 50 g wheat flour, 25 g vanilla sugar and 25 g cold butter into a small bowl. Rub butter into the flour; stop once the dough starts to resemble wet sand.
  5. Transfer the risen dough into a 18 x 28 cm tin. Line its bottom with baking paper first, grease the sides and cover them in semolina, flour or breadcrumbs.Slowly and patiently spread the dough in the baking tin using a spatula or oiled hands. Try to even out its top while you do it.
  6. Arrange 350 g halved plums on top of the cake, skin side down. Cover the layer of fruit with a generous amount of the crumble you prepared. Cover the cake loosely with plastic wrap and set aside for 20 minutes to rest.
  7. Take the foil off and bake the cake in an oven preheated to 180 deg C (no fan) for 30-35 minutes, until a skewer inserted into the middle of the cake comes out clean. If the top gets brown too quickly, cover it back with aluminum foil. Take ready cake out of the oven and set it aside to cool in the baking tin, for about 2 hours.
  8. Enjoy!

Approximate nutritional value

100 g

  • 265 kcal
  • Carbs: 39 g 
  • Fat: 10 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 203 kcal
  • Carbs: 30 g 
  • Fat: 7 g
  • Protein: 5 g
  • Fibre: 1 g

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