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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 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.
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.
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.
Assembling the cake in the tin
Roll out the risen dough to fit a baking tin lined with parchment paper. Arrange the plum halves cut-side up on top, then generously scatter over the crumble. Let the assembled cake rise in the tin for another 15 minutes.
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 at the end
As soon as the cake comes out of the oven, brush the exposed dough edges with a mixture of melted butter and rum. This gives the dough a wonderful aroma.