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Cooking
Classic Yeasted Plum Sheet Cake with Crumble Topping
· 9 servings
Making the yeasted dough in a stand mixer
Put both types of flour into a bowl. Add the yeast, sugars, salt and lemon zest. Mix well, make a well in the centre and pour in the lukewarm milk, cream, egg yolk, rum and lukewarm butter. Knead in a stand mixer for about 10 minutes, until you have a smooth, elastic dough.
Letting the dough rise
Cover the bowl with the finished dough with a clean tea towel. Leave it to rise in a warm place for roughly 1 to 1.5 hours. The dough needs to at least double in volume, so give it plenty of time.
Preparing the plums and walnut crumble
Wash the plums, remove the stones and halve them. Mix with cinnamon and poppy seeds. In a smaller bowl, rub the cold butter, sugar, coarse flour, ground walnuts, salt and cinnamon between your fingers to form crumbs. Pop the finished crumble in the fridge to rest.
Assembling the cake in the tin
Roll out the risen dough to the size of your tin, lined with baking paper. Arrange the plum halves cut-side up and scatter generously with the crumble. Leave the assembled cake in the tin for another 15 minutes to finish proving.
Baking the plum cake
Preheat the oven to 180 °C. Bake the cake for about 30 minutes, until the edges are beautifully golden and the crumble is crisp.
Brushing the edges to finish
As soon as it comes out of the oven, brush the exposed edges of the dough with a mixture of melted butter and rum. This gives the cake a lovely fragrant finish.