Plum Streusel Sheet Cake
A traditional sheet cake loaded with tart-sweet fresh plums on a yeast dough, covered in crunchy streusel.
- 70 min
- 183 kcal / serving
- medium
- vegetarian
- Protein
- 2.9 g
- Fat
- 6.8 g
- Carbs
- 27.2 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
24 servings
- 350 g wheat flour (for the dough)
- 1 pack dry yeast
- 50 g sugar (for the dough)
- 150 ml milk (lukewarm)
- 60 g butter (melted)
- 1 kg fresh plums or damsons
- 200 g wheat flour (for the streusel)
- 120 g butter (cold, for the streusel)
- 100 g sugar (for the streusel)
- 1 tsp cinnamon
Method
- Knead 350 g flour, yeast, 50 g sugar, lukewarm milk, and melted butter into a smooth yeast dough, then let rise in a warm place for 40 minutes.
- In the meantime, wash, pit, and slightly slice the tips of the fresh plums.
- Combine 200 g flour, cold butter, 100 g sugar, and cinnamon, rubbing with your hands to create crunchy crumble/streusel pieces.
- Roll out the yeast dough on a greased baking sheet and arrange the plums tightly on top in an overlapping tiled pattern.
- Scatter the prepared streusel evenly over the plums and let the baking sheet rest for another 15 minutes.
- Bake in a preheated oven at 190 °C (top/bottom heat) for 30-35 minutes until the crumbles turn golden brown, let cool and cut into 24 pieces.
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