From the EFK recipe collection
- Prep
- 35 min
- Cook
- 40 min
- Total
- 150 min
- Yield
- 1 large sheet cake, about 15 servings
Let’s get cooking
Ingredients
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Directions
- Combine the flour, yeast, sugar, and salt. Add the warm milk, egg, butter, and vanilla and knead until smooth and soft, 6 to 8 minutes. Cover and let rise until doubled, about 60 minutes. Grease a 13-by-18-inch rimmed sheet pan. Press and stretch the dough evenly into the pan; cover and rest 15 minutes. Heat the oven to 375°F. Arrange the plum halves closely over the dough, cut side up. For the streusel, work the flour, sugar, cinnamon, and cold butter together until coarse crumbs form; scatter evenly over the plums. Bake 35 to 40 minutes, until the edges are golden, the plums are tender, and the center of the dough is baked through. Cool at least 20 minutes before cutting into squares.
Equipment
13-by-18-inch rimmed sheet pan; large mixing bowl or stand mixer; bench scraper; paring knife; pastry blender or fingertips; cooling rack
Food safety & storage
Wash and dry fresh plums before cutting. Do not taste raw dough. Bake until the center is fully set, and refrigerate leftovers if the cake will be held longer than a day in a warm kitchen.
View this recipe on the original EFK website ↗