Ingredients
- 1/2 pkg. yeast
- 2 c. flour
- 1 tsp. salt
- 4 T. lukewarm milk
- 1 egg
- 2 T. sugar
- 5 T. lukewarm buttre or oil
- Grated peel of 1 lemon
- 3 to 4 lbs. fresh plums, washed, halved and seeds removed
Preparation
Step 1
Dissolve yeast in lukewarm water. Mix flour and salt; stir in milk, then softened yeast. Cover; let rise in warm place until double in bulk. Work down; add egg, sugar, butter and lemon peel. Mix well; knead until smooth. If dough sticks, add a little more flour. Let rest for 10 minutes. Roll dough about 1/2-inch thick. (Divide dough in 1/2 before rolling out as this is enough for 2 plum cakes.) Place on bottom of lighly greased springform pan. Place plums, cut side up, on dough (I use a lot of plums, even overlapping them, as they shrink with baking). Let rise in warm place until light and soft. Bake for 25 to 30 minutes at 350 degrees until brown on bottom and plums done. Lower heat if necessary. Cool on rack; sprinkle with sugar just before eating. Leftover dough can be kept, well wrapped, in refrigerator for several days.