Ingredients and Weight:
- Plain flour: 500g (3 1/2 cups)
- Active dry yeast: 10g (2 teaspoons)
- Warm milk: 300ml (1 1/4 cups)
- Sugar: 100g (1/2 cup)
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
- Butter, softened: 100g (1/2 cup)
- Eggs: 2 large
- Plums, pitted and halved: 500g (1 pound)
- Milk, for brushing: 1/4 cup
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- In a large bowl, whisk together the flour, yeast, warm milk, sugar, vanilla extract, and salt.
- Stir in the softened butter and eggs.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Grease an 8x8 inch baking pan.
- Punch down the dough and divide it into 2 equal parts.
- Roll out one part into a rectangle slightly larger than the baking pan.
- Transfer the dough to the prepared pan and spread it out evenly.
- Arrange the halved plums on top of the dough.
- Roll out the remaining dough into another rectangle and cover the plums.
- Crimp the edges to seal.
- Brush the top of the cake with milk.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 320
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g
Dish Characteristics:
- Sweet and slightly tart
- Soft and fluffy dough
- Topped with juicy plums
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This cake was a hit at my party! It was incredibly flavorful and the plums added a perfect tartness."
- "I have never made yeast bread before, but this recipe was easy to follow and turned out wonderfully."
- "The cake was so soft and fluffy that it melted in my mouth. I will definitely be making this again."
Special Precautions and Tips:
- Make sure the milk is warm, not hot, as it can kill the yeast.
- If you don't have active dry yeast, you can use instant yeast. The amount needed will be slightly less, about 7g (1 teaspoon).
- The cake can be stored in an airtight container at room temperature for up to 3 days.
