At a glance
You'll make a fluffy yeasted plum cake that takes about 2.5 hours in total - though most of that time is the dough rising on its own. The hands-on work is limited to preparing the dough, the plums and the crumble, then assembling the cake in the tin before baking. The trickiest part is giving the dough enough time to properly rise - it needs to at least double in size - but you'll be rewarded with a beautifully fragrant cake full of juicy plums and a crunchy walnut crumble on top.
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Make the yeast dough in a mixer
Put both types of flour into a bowl. Add the yeast, sugars, salt and lemon zest. Mix, make a well in the centre and pour in the warm milk, cream, egg yolk, rum and melted (warm) butter. Knead in a stand mixer for about 10 minutes, until you have a smooth, elastic dough.
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Let the dough rise
Cover the bowl of kneaded dough with a clean kitchen towel. Leave it to rise in a warm place 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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Prepare the plums and walnut crumble
Wash the plums, remove the stones and halve them. Toss with the cinnamon and poppy seeds. In a smaller bowl, rub the cold butter between your fingers with the sugar, coarse flour, ground walnuts, salt and cinnamon until crumbly. Let the finished crumble rest in the fridge.
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