At a glance
You're making a light and airy yeasted plum cake that requires about 2.5 hours total (mostly hands-off rising time), with the main active work being mixing the dough, prepping the plums and crumble, and assembling everything in the tin before baking. The trickiest part is giving the dough enough time to rise properly—it needs to at least double in size—but the payoff is a wonderfully fragrant cake with juicy plums and a crunchy walnut crumble topping.
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Making the yeasted dough in a stand mixer
Put both types of flour into a mixing bowl. Add the yeast, sugars, salt and lemon zest, then stir to combine. Make a well in the center and pour in the lukewarm milk, cream, egg yolk, rum and melted-but-cooled butter. Knead in the stand mixer for about 10 minutes, until the dough is smooth and elastic.
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Letting the dough rise
Cover the bowl with the finished dough using a clean kitchen towel. Let it rise in a warm spot for about 1 to 1.5 hours. The dough needs to at least double in size, so give it plenty of time.
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Preparing the plums and walnut crumble
Wash the plums, remove the pits and halve them. Toss with cinnamon and poppy seeds. In a smaller bowl, rub the cold butter, sugar, coarse flour, ground walnuts, salt and cinnamon together with your fingers until crumbly. Pop the finished crumble in the fridge to rest.
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