German Yeasted Peach or Plum Cake

This recipe is adapted from one that a German neighbor shared with me. I have made it with apples before but since we have local ripe peaches and plums, I decided to try those as well. I am partial to the resulting peach cake but my husband favored the plum. You could also make this with apricots or nectarines. The yeast dough is soft and delicious and can be used as a base recipe for other sweet yeast breads.

German Yeasted Peach or Plum Cake
Yeast Dough
1 c. milk
1/2 c. unsalted butter
1 Tbsp. instant yeast
1/2 c. vanilla sugar
1 large egg
1/4 tsp. kosher salt
1/4 tsp. vanilla extract
3-1/2 c. flour

Heat milk and butter together until butter has melted. Pour into a large bowl and add yeast. Let sit 5 minutes. Add sugar and egg. Whisk until well combined. Add salt and vanilla extract. Add flour 1 cup at a time. Knead slightly in the bowl to form a soft and sticky dough, but be sure not to add much extra flour. You want the dough to be sticky. Cover with plastic wrap and let rise about 45 minutes. While the dough is rising slice fruit and make the streusel topping. Heat oven to 380 degrees. Grease the bottom and sides of a jelly roll pan. Pour risen dough into the prepared pan and use your fingers to spread it out to the edges of the pan. Place sliced fruit in rows on top of the dough and sprinkle with the streusel topping. Bake 15-20 minutes until dough is cooked through and the streusel is set on the fruit. Remove from oven to a rack. Serve warm or cool. Garnishing with whipped cream is optional. Serve 12-15.

Topping
4 peaches, sliced to 1/4 inch thickness or 8 plums, sliced

Streusel
1 c. flour
1/2 c. white sugar
1/4 c. light brown sugar
pinch of kosher salt
3/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1/2 c. cold unsalted butter, diced

For the streusel: combine flour, sugars, salt and spices then cut in diced butter to form crumbs.

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This entry was posted in Breads, Breakfast, Cakes, Desserts, Fruit. Bookmark the permalink.

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