Plum Yeast Cake
When I first stumbled upon the recipe for Plum Yeast Cake, my curiosity was immediately piqued. A comforting cake made with plump, juicy plums, it embodies the perfect fusion of sweet and tangy flavors. Ideal for a lazy Sunday brunch or a delightful dessert at family gatherings, this cake has become a staple in my home. What makes this cake truly special, however, is its soft, airy texture combined with the rich, buttery undertones and spiced flavors. Trust me, one slice will never be enough!
What Makes This Recipe Unique
What makes this recipe special
This Plum Yeast Cake is not just any dessert; it’s a celebration of seasonal abundance! The yeast gives the cake a beautiful rise and clouds of texture, while the plums add a burst of flavor that keeps it moist. It’s an affordable way to impress family and friends—perfect for those looking to bring something homemade to a potluck or just to enjoy with a cup of coffee. Plus, it’s a nostalgic nod to traditional baking, reminding you of simpler times.
"I made this for my family gathering, and it was an absolute hit! Everyone kept coming back for seconds—thank you for sharing! The plums just elevate it to another level." — A happy baker
Step-by-Step Overview
Preparing Plum Yeast Cake
Creating a Plum Yeast Cake may sound intimidating, but I assure you it’s quite straightforward. You’ll begin by awakening the yeast, which is crucial for that light, fluffy texture. Next, you’ll mix your batter, lovingly prepare the plums, and culminate with a delectable glaze. With just a few easy steps, you’ll be well on your way to baking up this irresistible dish.
Gather These Items
- 1 1/2 cups whole milk
- 1/2 cup (98 grams) packed dark brown sugar
- 10 tablespoons (142 grams) unsalted butter
- 1 tablespoon active dry yeast
- 3 large eggs (room temperature)
- 3 1/2 cups (500 grams) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3-4 large plums (cut into 6 pieces each)
- 1/4 cup (50 grams) turbinado sugar
- 4 tablespoons (56 grams) unsalted butter
- 1 cup (120 grams) confectioner’s sugar
- 2-3 tablespoons freshly squeezed lemon juice
Substitutions: If you don’t have turbinado sugar, you can use granulated sugar instead. For a dairy-free version, consider almond milk and coconut oil.
Step-by-Step Instructions
Directions to Follow
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Preheat your oven to 350°F (175°C) and lightly butter and flour a 13 x 9-inch baking pan. Line the pan with parchment paper, allowing it to hang over the long sides for easy removal.
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In a non-reactive stainless saucepan, combine the milk, brown sugar, and 10 tablespoons of butter. Heat until the mixture reaches 110°F (43°C); the butter should be almost melted.
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Sprinkle the active dry yeast over the warm mixture, gently stir it in, and let it sit for about 10 minutes. You should see bubbles forming—a sign that the yeast is ready.
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In a large mixing bowl, combine the flour, salt, and cinnamon. Add the yeast mixture and room temperature eggs, mixing until a soft dough forms.
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Knead the dough for about 5 minutes on a lightly floured surface until it’s smooth and elastic.
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Place the dough in a greased bowl, cover it, and allow it to rise in a warm area for about 1 hour or until it doubles in size.
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While the dough is rising, prepare the plums by cutting them into six pieces each.
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After the dough has risen, gently punch it down and spread it into the prepared baking pan. Evenly place the plum pieces over the top and sprinkle with turbinado sugar.
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Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
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For the finishing touch, melt the remaining 4 tablespoons of butter and combine it with confectioner’s sugar and lemon juice to create a glaze. Drizzle it over the warm cake once it’s out of the oven.
Best Ways to Enjoy It
How to Plate and Pair
To serve this delightful cake, allow it to cool slightly, then slice it into generous squares. The sweetness of the plum pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A sprinkle of additional ground cinnamon on top provides a lovely touch of warmth and spice.
Keeping Leftovers Fresh
How to store & freeze
For any leftover cake, wrap it tightly in plastic wrap or store it in an airtight container to maintain freshness. You can keep it at room temperature for up to 3 days or refrigerate it to extend its shelf life. If you want to enjoy it later, slice and freeze individual pieces—simply thaw and glaze before serving.
Practical Cooking Tips
Useful Tips for Success
- Make sure your milk mixture is at the right temperature before adding the yeast; too hot can kill it.
- Don’t worry if the dough feels sticky at first; adding a little flour during kneading can help achieve the right consistency.
- If you’d like to incorporate additional flavors, try adding nutmeg or vanilla extract to the batter!
Creative Twists
Different Ways to Try It
Feeling adventurous? You can switch up the plums for other fruits, like peaches or cherries, depending on what’s in season. For a nuttier flavor, incorporate some chopped walnuts or almonds into the batter or as a topping. Just imagine the flavor fusion!
Common Questions
Your Questions Answered
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How long does it take to prepare this cake?
The total time is about 2 hours, including a 1-hour rising time and 45 minutes baking. -
Can I substitute the brown sugar?
Yes! You can use granulated sugar, but the flavor will be slightly different. Brown sugar adds a rich undertone. -
How do I know when my cake is done?
The cake is ready when it turns a golden brown color and a toothpick inserted in the center comes out clean.
Making this Plum Yeast Cake is a rewarding journey, from preparing the dough to indulging in that first bite. Enjoy the warm aromas wafting through your kitchen and share this delightful treat with friends and family. Happy baking!
Plum Yeast Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly butter and flour a 13 x 9-inch baking pan. Line the pan with parchment paper, allowing it to hang over the long sides for easy removal.
- In a non-reactive stainless saucepan, combine the milk, brown sugar, and 10 tablespoons of butter. Heat until the mixture reaches 110°F (43°C); the butter should be almost melted.
- Sprinkle the active dry yeast over the warm mixture, gently stir it in, and let it sit for about 10 minutes until bubbles form.
- In a large mixing bowl, combine the flour, salt, and cinnamon. Add the yeast mixture and room temperature eggs, mixing until a soft dough forms.
- Knead the dough for about 5 minutes on a lightly floured surface until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it, and allow it to rise in a warm area for about 1 hour until it doubles in size.
- While the dough is rising, prepare the plums by cutting them into six pieces each.
- After the dough has risen, gently punch it down and spread it into the prepared baking pan. Evenly place the plum pieces over the top and sprinkle with turbinado sugar.
- Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- For the finishing touch, melt the remaining 4 tablespoons of butter and combine it with confectioner’s sugar and lemon juice to create a glaze. Drizzle it over the warm cake once it’s out of the oven.
