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Quick Plum Yeast Cake 'Kiss of Summer' - photo 1
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Quick Plum Yeast Cake 'Kiss of Summer'

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 10 wyświetleń ~23.57 PLN - (0)
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Description

Here’s a recipe that dispels the myth of time-consuming yeast cakes! 'Summer Kiss' is an incredibly fluffy, moist, and wonderfully fragrant yeast cake that comes together in no time. Its secret lies in a simplified preparation method that skips hours of rising, yet guarantees a spectacular result. The dough is as delicate as a cloud, the buttery flavor perfectly complements the sweetness of vanilla sugar, and on top, juicy, slightly tart plums are baked under a crunchy, golden crumble. This cake is the essence of late summer and early autumn, evoking memories of grandma's baking and filling the entire house with the aroma of cinnamon and baked fruits. It is perfect as a Sunday dessert, a treat for unexpected guests, or a sweet snack with coffee. It is easy to make, and its appearance and taste will delight everyone.

Składniki (11)

Servings:
12
  • Mąka pszenna tortowa typ 450 500 g
  • Fresh yeast 50 g
  • Milk 3.2% 250 ml
  • White sugar 160 g
  • Masło 82% 160 g
  • Egg 2 szt.
  • Hungarian plums 800 g
  • 🌿 Przyprawy
  • Sugar with real vanilla 16 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Ground cinnamon 4 g
  • Powdered sugar 15 g
💰 Szacowany koszt dania: ~23.57 PLN (1.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the starter

1

Start by activating the yeast. In a small saucepan, heat 250 ml of milk. It should be lukewarm, at a temperature of about 37°C. You can check this by dipping a clean finger into it – it should feel pleasantly warm, but not hot. Too high a temperature will kill the yeast. In a large bowl, crumble 50 g of fresh yeast. Add 1 tablespoon of sugar (from the 100 g allocated for the dough), 2 tablespoons of flour (from the 500 g), and pour in the warm milk. Gently mix with a fork, just to combine the ingredients. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. After this time, a thick, bubbly foam should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, White sugar, Mąka pszenna tortowa typ 450
The best place for the dough to rise is a slightly warmed (up to 30°C) and turned-off oven. If after 15 minutes no foam appears, it means the yeast is inactive. In that case, you should start over with a fresh cube of yeast.

Kneading the dough

2

In a small saucepan, melt 100 g of butter and set aside to cool slightly. In a bowl with the risen starter, sift in the remaining flour (490 g). Add the rest of the sugar (about 90 g), vanilla sugar, 2 pinches of salt, and 2 eggs at room temperature. Start kneading the dough. You can do this by hand in the bowl or using a stand mixer with a dough hook. At first, the dough will be very sticky.

Ingredients: Masło 82%, Mąka pszenna tortowa typ 450, White sugar, Sugar with real vanilla, Salt, Egg
Sifting the flour is important because it aerates it and makes the dough lighter. Use a large bowl to have enough space while kneading. Eggs taken straight from the fridge can cool the dough and slow down the yeast's activity, so it's a good idea to take them out an hour in advance.
3

Continue kneading the dough, gradually pouring in the cooled, melted butter in a thin stream. Knead the dough vigorously for about 10-12 minutes by hand or 7-8 minutes with a mixer on medium speed. The finished dough should be smooth, elastic, and shiny. It will be slightly sticky to the hands, but should easily pull away from the sides of the bowl. This is a characteristic feature of well-kneaded buttery yeast dough.

Ingredients: Masło 82%
Do not add more flour, even if the dough seems sticky! Too much flour will make the yeast bun hard and dry. The key is long kneading, which develops the gluten network and makes the dough elastic.

Preparation of fruits and crumble

4

While the dough rests, prepare the fruit and the crumble. Wash the plums (800 g) thoroughly, dry them with a paper towel, cut them in half, and remove the pits. In a separate bowl, prepare the crumble: place 100 g of flour, 60 g of sugar, and 60 g of cold butter cut into small cubes. Quickly rub the ingredients together with your fingers until they form clumps resembling wet sand. Try not to warm the butter with your hands for too long. Place the finished crumble in the refrigerator.

Ingredients: Hungarian plums, Mąka pszenna tortowa typ 450, White sugar, Masło 82%
For the crumble, the butter must be straight from the fridge. Warm butter will melt and create a uniform mixture instead of crunchy clumps. If you have a food processor, you can prepare the crumble by pulsing all the ingredients a few times.

Shaping and baking the dough

5

Prepare a large rectangular baking dish measuring about 25x35 cm. Line it with parchment paper. Transfer the prepared dough to the dish and, using damp hands or a spatula, spread it evenly across the bottom. On top of the dough, arrange the halved plums, skin side down, one next to the other. Place them fairly close together, as the dough will rise further. Optionally, you can now sprinkle the plums with 2 teaspoons of cinnamon.

Ingredients: Hungarian plums, Ground cinnamon
Moistening your hands with water will prevent the dough from sticking and make it easier to spread evenly in the pan. Placing the plums skin-side down will allow the juice they release during baking to soak into the dough, making it even more moist.
6

Remove the crumble from the fridge and evenly sprinkle it over the entire surface of the fruit cake. Cover the pan with a cloth and set it in a warm place for about 20-30 minutes to rise. In the meantime, preheat the oven to 180°C (top and bottom heat, no fan). The cake is ready to bake when it has slightly risen and filled the pan.

Do not let the dough rise for too long, as it may overproof and collapse during baking. 20-30 minutes in a warm place is more than enough for this 'quick' version. A fan oven can dry out the yeast dough, so static baking is recommended.
7

Place the cake pan in the preheated oven and bake for 40-50 minutes. Baking time depends on the oven. After about 35 minutes, check the cake. If the crumble is browning too quickly, loosely cover the top of the cake with aluminum foil. To check if the cake is done, insert a wooden stick into the center (in a spot without fruit). If it comes out dry, the cake is ready.

Every oven bakes differently, so it's important to keep an eye on the dough. The toothpick test is the most reliable method to check if the yeast dough is ready. Do not open the oven for the first 25-30 minutes of baking to prevent the dough from collapsing.
8

Remove the baked cake from the oven and let it cool completely in the pan on a wire rack. The hot yeast cake is very delicate and may crumble when you try to slice it. Before serving, optionally dust it generously with powdered sugar, using a small sieve for an even effect.

Ingredients: Powdered sugar
Cooling on a rack ensures air circulation from the bottom, which prevents the dough from becoming soggy. Patience is key – cutting warm yeast dough will result in a dense texture.

Fun Fact

💡

Yeast cakes, known in Poland as 'baby' and 'placki', have a rich tradition dating back to the 17th century. They were symbols of hospitality and abundance. It was believed that a successful yeast bake brings happiness and prosperity to the home for the entire year.

Best for

Niedzielny podwieczorek Spotkanie z przyjaciółmi Słodki poczęstunek do pracy lub szkoły Jesienne popołudnie z herbatą

Tips

🍽️ Serving

Plum yeast cake tastes delicious on its own, slightly warm or at room temperature. It can be served with a dollop of sour cream or Greek yogurt, which will balance its sweetness. In a dessert version, it pairs perfectly with a scoop of vanilla ice cream. It tastes best when enjoyed with a glass of cold milk, coffee, or aromatic tea.

🥡 Storage

Store the cake at room temperature, covered with a linen cloth or in a cake container, to prevent it from drying out. It stays fresh for 2-3 days. It is definitely best on the day it is baked. It can also be frozen, cut into portions.

📸 Ugotowane przez społeczność

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