Plum Cake with Butter Streusel

Put 500 g flour in a large bowl and make a well in the center.

Warm the milk to lukewarm and gently melt 100 g butter in it. Crumble in the yeast, stir in 1 tbsp sugar and a pinch of salt.

Pour the yeast-milk mixture into the well in the flour.

Cover the bowl with a clean kitchen towel and let it stand in a warm place for 15 minutes, until the surface is slightly frothy.

Add the egg to the dough.

First stir everything with a wooden spoon, then knead with your hands into a smooth, slightly glossy yeast dough.

Cover the dough again and let it rise for another 20 minutes.

Briefly knead the dough again, roll it out and place it on a greased baking sheet.

Halve the plums, remove the stones and place them upright close together on the dough.

Let the topped cake rise for about another 15 minutes.

For the streusel, knead 125 g butter with 100–200 g sugar and 1 packet of vanilla sugar. Gradually work in about 200 g flour until crumbs form, then distribute evenly over the cake.

Bake the cake for about 45 minutes at 180 °C (fan), then continue baking for about 10 minutes at 150 °C.

Let the plum cake cool on the baking sheet, then serve.