German Plum Cake / Tart
Servings
6-8
Servings
6-8
Ingredients
Yeasted Cake Dough
Streusel
Yogurt Cake Dough (an alternate to use instead of yeast dough)
Instructions
Yeast Dough
  1. In a large bowl, dissolve yeast in 1/3 cup warm milk & allow to become frothy, about 5-10 minutes. With an electric hand mixer, beat together sugar, salt, warm melted butter, egg & vanilla. When yeast is ready, Combine with egg mixture. Add flour, 1 cup at a time to wet mixture. Stir well after each addition; dough should become smooth & elastic. It will not be firm enough to knead into a ball, more like thick batter. Cover loosely with plastic wrap & set in a warm, draft-free place to rise for an hour or until doubled in bulk.
Streusel
  1. In a small bowl, combine streusel ingredients. Using fingertips, rub mixture until it resembles coarse meal.
‘ALTERNATE’ Yogurt Dough
  1. In a bowl, whisk together flour, sugar, baking powder & salt. In small bowl, beat together yogurt, milk, oil & vanilla. Make a well in center of dry ingredients; add wet mixture & combine until dough forms a ball.
To make Plum Cake Tarts
  1. Generously butter eight – 4 x 3/4″ mini tart pans or press out a rectangle of dough about 8 x 10″ size on a baking sheet or a jelly-roll pan could be used. For tart pans, divide dough into 8 pieces & press dough out over bottom & up sides. For the rectangle shape, dough could be rolled out on parchment paper & laid directly on pan.
  2. Lay plums close together in rows, covering the entire dough. If using YEAST DOUGH, set pan in a warm place & let rise rise an hour. Sprinkle the streusel over the top & bake at 350 F. for 30-35 minutes or until top is golden. If using YOGURT DOUGH, evenly sprinkle farina over dough before placing the plums on the pastry ( it helps to keep the pastry from becoming soggy). Arrange plums on pastry; distribute streusel over cake. Bake at 350 F. for 30 minutes or streusel is light golden.