Pflaummenkuchen
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500gr (1lb 2ozs) bread flour
250gr (9 ozs) whole milk
20gr(3/4 oz) fresh yeast or 1 package of instant yeast
60gr (2ozs) brown sugar
7 gr salt (1/4oz)
1 egg
75g (2 .5 ozs) unsalted butter
Splash of vanilla, and lemon extracts
4Tbsps almond flour
2.5 lbs purple, Italian plums, quartered
Cinnamon sugar
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Heat milk till tepid, dissolve fresh yeast by whisking. Add flour, egg, sugar, salt. Mix with stand type mixer, or with a heavy wooden spoon. Add softened butter room temp is best, and extracts. Mix till dough is elastic and homogeneous. Cover with plastic wrap, and place in a greased bowl, in a warm area for 20minutes. In the interim, cut and pit about 2.5lbs of Italian plums. Any plum will do, but the little purple Italian ones , seem to pack the most flavour-per-bite ratio. Use very ripe plums, and toss with ½ cup of white sugar. Press dough into a buttered 13x9x3inch pan, and spread evenly on bottom. Melt a Tbsp of butter, and brush over dough. Sprinkle almond flour over dough, and arrange plums closely together. Sprinkle cinnamon sugar on top, and cover with plastic wrap. Allow to rise for 20-30 minutes. Preheat oven to 350F. Bake cake for approx 20-28 minutes, depending on your oven. It is done, when the cake feels firm to the touch, and the plums are oozy. One can use streusel in place of cinnamon sugar.
