German Cinnamon Plum Yeast Streusel Cake

Combine 140 ml lukewarm milk (35–40°C) and 5 g yeast, then add 260 g flour, 50 g sugar, 2 g salt, one egg and 45 g softened butter. Knead 7–10 minutes; hot milk can damage yeast.

Cover and proof in a warm place around 60 minutes until doubled. Meanwhile wash and pit 750 g plums, cutting each into 4–6 wedges.

Rub 110 g flour, 75 g sugar, 3 g cinnamon and 70 g cold cubed butter into pea-size crumbs. Refrigerate and preheat oven to 180°C.

Press risen dough into a parchment-lined 25×30 cm tin. Arrange 750 g plum wedges closely, skin-side down, and scatter all the streusel evenly.

Bake on middle rack at 180°C for 35–42 minutes until streusel is golden and a skewer in the dough center shows no raw flour batter; some plum juice on the skewer is normal.

Cool about 30 minutes, cut ten slices and serve. Never taste raw egg-flour dough and cover leftovers hygienically.