Plum Cake with Almond Streusel
Source of Recipe
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1/4 cup lukewarm water
1 package (2-1/4 teaspoons) dry active yeast
1 tablespoon sugar
2 cups plus 1/3 cup all-purpose flour
3/4 teaspoon plus 1/2 teaspoon salt
1 large egg
1 stick (8 tablespoons) plus 2 tablespoons unsalted butter, softened
12 to 14 Italian prune plums or 9 regular plums
1/2 cup light-brown sugar
1/2 cup blanched almond slices, lightly crushed
In a small bowl, whisk together warm water and yeast; set aside. Put sugar, 2 cups flour, 3/4 teaspoon salt, egg, and 1 stick butter in the bowl of a mixer or food processor fitted with the dough blade. Add yeast mixture and pulse until a ball is formed; it will be sticky, but don’t add any extra flour. Remove dough from processor and transfer into a lightly oiled bowl. Cover with plastic wrap and refrigerate overnight. It will rise only slightly.
When the dough is ready, adjust the oven rack to the center shelf and preheat to 400 degrees F. Remove dough from refrigerator and set aside. Halve the plums (if using regular plums, cut into quarters) and remove the stones; set aside. Prepare the crumb topping by blending together the 1/3 cup flour, 1/2 teaspoon salt, 2 tablespoons butter, and the brown sugar. Rub the mixture with your fingers until crumbly, then stir in the almonds and set aside.
Grease a 9-inch springform pan. Remove the dough from the bowl and, on a lightly floured work surface, press it with your fingers into a 9-inch circle. Place the dough in the pan. Leaving a 1/2-inch border around the edge of the dough, arrange the plums snugly, like fallen dominoes, in circles over the surface of the dough. Sprinkle on the crumb topping, then bake 40 to 45 minutes, until the topping and crust are a light brown and the plum juices run.
Comments
allow an extra 8 hours rising time
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