submitted by Sara on August 25 2019
contains glutencontains animal productscontains dairy productscontains lactosecontains eggscontains sugar


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For the yeast dough
2⅞ cups 1 tbsp Wheat flour, white, pastry flour
contains gluten
2½ tsp Yeast, active dry, leavening agent
1 pinch Salt, Kosher salt, table salt
1  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
¾ cup ½ tsp Milk, producer, 3.7% fat
contains animal productscontains dairy productscontains lactose
¼ cup ¾ tsp Butter, unsalted
contains animal productscontains dairy products
¼ cup 2⅜ tsp Sugar, white, granulated
contains sugar
1 tsp Vanilla Extract, imitation, no alcohol
For the filling
8½ cups Plums, raw
1 tsp Cinnamon, ground
For the streusel
2½ cups Wheat flour, white, pastry flour
contains gluten
1⅜ cups 1 tsp Sugar, white, granulated
contains sugar
2 tsp Vanilla Sugar
contains sugar
1 tsp Cinnamon, ground
⅞ cup Butter, unsalted
contains animal productscontains dairy products
102.77 ozaltogether (view nutrition facts)


  1. Serving size:
    6.40 oz (calculated)
    Notes: 1 large piece of cake, about 8 cm by 10 cm or 3 1/8 in by 4 in
  2. Temperature: 338 °F (preheated, circulating air (increase to 375 F or 190 C without fan))

    Preparing the yeast dough

  1. In a large bowl, mix together the flour, dry yeast and salt.
  2. Make sure that the egg and milk are at temperature (ideal: 32°C or 90°F). You can warm up the egg in a bowl of hot water and microwave the milk for about a minute at 60 W if taken from the fridge.
  3. Melt the butter and let it cool, so that it is not hot anymore, but still fluid. For example, microwave for a minute at 600 W or until it is partially melted and let it sit until the rest of the butter is mostly melted.
  4. In a separate bowl, mix together the egg, milk, melted butter, sugar and vanilla extract.
  5. Form a well in the dry ingredients and add the wet ingredients.
  6. Knead until you get a smooth dough that pulls away from the edges of the bowl and the dough forms a ball by itself. If you're using an electric mixer with dough hooks, this should take about 5 minutes.
  7. Cover with a damp cloth and prove in a warm place (ideal: 32°C or 90°F) for about 45 minutes to an hour or until the volume has at least doubled.
  8. While the dough is rising, you can prepare the plums and streusel.
  9. The plums

  10. Wash and dry the plums, cut them in half and pit them.
  11. Deseeding 1.5 kg (3.3 lb) of plums yields about 1.4 kg (3.1 lb) of pitted plums.
  12. Streusel

  13. Mix together the flour, sugar, cinnamon and vanilla sugar.
  14. Stir in the melted butter until the flour is incorporated and the dough is still crumbly.
  15. If the dough comes together too much, don't worry. You can crumble it up again when topping it on the plums.
  16. Bringing it all together

  17. Line a baking tray with parchment paper.
  18. Roll out the risen dough, so that it fits the baking tray (about 32 cm by 40 cm; 12 1/2 in by 15 1/2 in).
  19. Cover once more and let rise in a warm place for another 10 to 15 minutes. You can preheat the oven now or when the dough has finished rising this second time.
  20. Cover the dough with the plum halves, pressing them in slightly and letting them overlap a bit. This gives the cake its traditional look.
  21. Dust with some cinnamon.
  22. Generously top with the streusel.
  23. Bake for about 30 minutes or until the edges start to brown.
  24. Let cool and cut into quarters along both sides.
  25. Enjoy!

Nutrition Facts

  • Calorie count
    393 kcal
  • % of calories by macros
    Fat33.3 %131 kcal14.6 g
    Net Carbs59.3 %233 kcal59 g
    Dietary Fiber1.5 %6 kcal3.2 g
    Protein5.9 %23 kcal5.9 g
  • Approx. WW SmartPoints™
  • Cholesterol 48.3 mg
  • Sodium 22.6 mg
  • Fat 14.6 g
    • Saturated Fat 8.6 g
    • Trans Fat 0 g
  • Carbohydrates 61.9 g
    • Dietary Fiber 3.2 g
    • Total Sugars 31.2 g
    • Added Sugar 21.7 g
    • Sugar alcohols 0 g
  • Protein 5.9 g
  • Calcium 34.6 mg
  • Iron 0.9 mg
  • Magnesium 17.1 mg
  • Potassium 215.9 mg
  • Zinc 0.7 mg
  • Vitamin A (Retinol Equivalents) 135 mcg
  • Vitamin B12 0.1 mcg
  • Vitamin C 8.5 mg
  • Folate 21.6 mcg
    • Folic Acid 4.1 mcg