Yeasted Bavarian Plum 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 is frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack.
- Servings: 1
Source: Red Star® Yeast
Ingredients
- all-purpose flour, plus more for dusting
- tablespoons granulated sugar
- teaspoon Red Star Active Dry Yeast
- teaspoon lemon zest
- teaspoon kosher salt
- warm whole milk
- large egg, room temperature
- teaspoon vanilla extract
- tablespoons unsalted butter, cubed and softened
- plus 2 tablespoons all-purpose flour
- tablespoons granulated sugar, divided
- tablespoons firmly packed light brown sugar
- tablespoons sliced almonds
- unsalted butter, melted
- to 6 small fresh plums, halved, pitted, and sliced 1/4-inch thick
- teaspoon ground cinnamon