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Quick Plum Yeast Cake with Cardamom Crumble - photo 1
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Quick Plum Yeast Cake with Cardamom Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Easy 5 wyświetleń ~24.24 PLN - (0)
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Description

Here’s a recipe that dispels the myth of time-consuming yeast cakes! This quick yeast cake with plums and aromatic, cardamom crumble is the essence of late summer and early autumn. It is incredibly fluffy, moist from the juice of ripe plums, and wonderfully fragrant. Its secret lies in the simplified method of preparing the dough, which does not require long and tiring kneading, yet rises beautifully, creating a perfectly soft base. The sweet and sour plums complement the buttery, crunchy crumble perfectly, with the spicy note of cardamom giving the whole a refined character. Perfect for an afternoon snack, with a cup of hot tea or coffee, it will bring the scent of true homemade baking into your home. This is a cake that always turns out well and delights with both its flavor and simplicity of preparation.

Składniki (11)

Servings:
12
  • Mąka pszenna tortowa typ 450 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 250 ml
  • White sugar 80 g
  • Chicken egg 1 szt.
  • Masło 82% 180 g
  • Hungarian plums 800 g
  • Powdered sugar 100 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~24.24 PLN (2.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast starter

1

Start by preparing the starter that will 'wake up' the yeast. In a small saucepan, heat 250 ml of milk. It should be slightly warm, like bath water for a baby (about 37°C). If you put your finger in it, it should feel pleasantly warm but not hot. Milk that is too hot will kill the yeast. In a large bowl, crumble 25g of fresh yeast, add 1 tablespoon of sugar (from the 80g), 1 tablespoon of flour (from the 500g), and pour in the warm milk. Mix thoroughly with a fork until the yeast is completely dissolved. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes.

Ingredients: Milk 3.2%, Fresh yeast, White sugar, Mąka pszenna tortowa typ 450
Use a large bowl, as the starter will increase in volume. A sign that the yeast is active and ready to work is a thick, bubbly foam that appears on the surface of the mixture. If nothing happens after 15 minutes, the yeast is likely stale and you should start over.

Yeast dough

2

In a separate, very large bowl, combine the remaining flour (500g minus 1 tablespoon), the rest of the sugar (80g minus 1 tablespoon), and a pinch of salt. Mix these dry ingredients with a whisk or spoon to distribute them evenly. In a small bowl, beat the egg with a fork. Meanwhile, melt 80g of butter in a saucepan and set aside to cool slightly - it should not be hot when you add it to the dough.

Ingredients: Mąka pszenna tortowa typ 450, White sugar, Salt, Chicken egg, Masło 82%
Sifting the flour through a sieve will make the dough more aerated and fluffy, but it is not a mandatory step. Using a large bowl is key, as the dough will double in volume during rising.
3

When the starter is ready (beautifully foamy), pour it entirely into the bowl with the dry ingredients. Add the beaten egg. Using a wooden spoon or spatula, start mixing the ingredients with movements from the bottom of the bowl upwards, just until they combine into a uniform, sticky mass. You do not need to knead the dough.

Ingredients: Chicken egg
At this stage, the dough will be very sticky and loose - this is normal for this recipe. Do not add more flour! The secret to the 'quick' yeast bun lies in the wetter dough, which does not require kneading.
4

Now add the melted and cooled butter. Mix everything again with a spoon until the fat is completely combined with the dough. The mixture will become smoother and shinier. Cover the bowl tightly with plastic wrap or a damp cloth and set it in a warm place for about 45-60 minutes, until it doubles in volume.

Ingredients: Masło 82%
A warm place can be near a radiator, a slightly heated oven (turned off, with the light on), or simply a sunlit windowsill. The dough is ready when it has noticeably risen and is full of air bubbles.

Preparing the fruits and crumble

5

While the dough is rising, prepare the remaining ingredients. Wash the plums thoroughly, dry them with a paper towel, cut them in half, and remove the pits. If the plums are very large, you can cut each half again. Set aside.

Ingredients: Hungarian plums
Choose firm plums, not overripe ones. Overripe fruits will release too much juice and may cause the cake to be soggy. Thoroughly drying the fruits is important.
6

Now it's time for the crumble. In a bowl, combine 150g of flour, 100g of powdered sugar, and 2g (one teaspoon) of ground cardamom. Mix the dry ingredients. Add 100g of cold butter, cut into small cubes. Quickly rub the butter into the dry ingredients with your fingers until clumps resembling wet sand form. Finally, if using, fold in the optional almond flakes. Place the finished crumble in the refrigerator.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Masło 82%, Ground cardamom, Almond flakes
The key to the perfect crumble is cold butter and quick work with your fingers. The goal is to prevent the butter from warming up and melting, and instead, just coat the dry ingredients. Chilling the crumble in the fridge will make it crispier after baking.

Assembly and Baking

7

Prepare a large rectangular baking dish measuring about 25x35 cm. Grease it thoroughly with butter and dust with flour or line it with parchment paper. When the dough has doubled in volume, transfer it to the prepared dish. Since the dough is sticky, it's best to spread it with a hand moistened with oil or water - this way it won't stick to your fingers.

Lining the baking pan with parchment paper is the simplest way to ensure that the cake doesn't stick and can be easily removed after baking. Just leave longer edges of the paper on the sides to serve as 'handles'.
8

On the leveled dough, place the halved plums, one next to the other, skin side down. Gently press them into the dough. Try to cover the entire surface of the dough with the fruit. Take the crumble out of the fridge and evenly sprinkle it over the entire surface of the dough with plums.

Ingredients: Hungarian plums
Arranging the plums skin side down will ensure that the juice they release during baking partially stays in the fruit and soaks into the cake, instead of flowing to the surface.
9

Cover the prepared dough with a cloth and let it rest for another 15-20 minutes for the final short rise. In the meantime, preheat the oven to 180°C (top and bottom heat, no fan).

This last stage of rising in the mold (called proofing) will make the dough even fluffier after baking. Don't skip it!
10

Place the pan with the batter in the preheated oven. Bake for about 40-50 minutes, until the crumble is beautifully golden brown, and a wooden stick inserted into the center of the cake (in a fruit-free area) comes out dry.

Every oven bakes differently, so after 35 minutes, start checking the cake. If the crumble is browning too quickly and the cake inside is still raw, you can loosely cover the top with aluminum foil and continue baking.
11

After baking, remove the cake from the oven and leave it in the pan on a rack to cool completely. Hot yeast cake is very delicate, and cutting it while warm can cause it to collapse. Be patient!

A cooling rack is important because it allows air circulation under the pan, which prevents the bottom of the cake from 'sweating.' If you don't have a rack, you can place the pan on two wooden spoons.

Fun Fact

💡

Yeast cakes, often referred to as 'plack' in Poland, are a traditional baked good that has graced tables during family celebrations and Sunday afternoon teas for generations. Hungarian plums, regarded as a treasure of Polish orchards, are one of the most popular additions to yeast pastries due to their perfect balance of sweetness and acidity.

Best for

Niedzielny podwieczorek Spotkanie przy kawie Poczęstunek dla gości Jesienne popołudnie

Tips

🍽️ Serving

The yeast cake tastes best on the day it is baked, cut into thick squares. It can be served on its own or, for an extra indulgence, with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs perfectly with coffee, tea, or a glass of cold milk.

🥡 Storage

Store the dough at room temperature, covered with a linen cloth or placed in a dough container, to prevent it from drying out. It will stay fresh for 2-3 days. Do not store in the refrigerator, as yeast dough stales faster there. It can also be frozen in pieces.

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