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

Cakes and Bakes Desserts 90 min Medium 14 wyświetleń ~22.73 PLN - (0)
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Description

A soft, sweet yeast cake inspired by the classic plum cake, but made in a quicker, blog-friendly version — perfect for afternoon coffee. The yeast dough is light and slightly buttery, filled with delicious slices of fresh plums flavored with cardamom, and topped with a crunchy crumble. It has a rustic appearance: a golden top, a contrast of purple plums, and small pieces of crumble. Best served slightly warm with a cup of milk or aromatic coffee. The recipe combines speed of preparation with homemade pleasure, ideal for baking on a Sunday afternoon or for a gathering with guests.

Składniki (12)

Servings:
8
  • Wheat flour 450 g
  • Fresh yeast 25 g
  • Milk 200 ml
  • sugar 120 g
  • Butter 130 g
  • Egg 3 szt.
  • Fresh plum 8 szt.
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cardamom 4 g
  • ✨ Opcjonalne
  • Raisins 50 g
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~22.73 PLN (2.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the starter: heat the milk to a temperature of about 35-38°C (it should be warm but not hot — check on your wrist). Crumble the fresh yeast into a small bowl, add 1 tablespoon (about 12 g) of the sugar from the list and pour in 50 ml of warm milk. Mix with a fork until the yeast dissolves and set aside in a warm place for 8-10 minutes. After this time, a foam should appear on the surface and you should smell the yeast, which indicates activation.

Ingredients: Fresh yeast, Milk, sugar
Use a small bowl and a fork. If there is no foam after 10 minutes, the yeast may be inactive — start over with fresh yeast. Do not pour hot milk over the yeast (above 45°C kills the yeast).
2

In a large bowl, sift the flour, add salt and cardamom. Make a well in the flour the size of a crater. In a separate bowl, beat the eggs with the remaining sugar and vanilla sugar (use a whisk or fork).

Ingredients: Wheat flour, Salt, Ground cardamom, Egg, sugar, Vanilla sugar
Use a large, wide bowl (at least 3 l). Sifting the flour aerates the dough and makes kneading easier.
3

Pour the yeast mixture into the well in the flour and add the remaining 150 ml of milk. Add the soft butter cut into pieces. Start mixing with a wooden spoon, pulling the flour from the sides to the center, until the ingredients come together into a sticky dough.

Ingredients: Wheat flour, Fresh yeast, Milk, Butter
Use a wooden spoon or a mixer with a dough hook to knead the dough. Start mixing slowly to prevent the ingredients from splattering.
4

Knead the dough for 6-8 minutes — if you are kneading by hand, use the edge of your hand and push the dough away from you; if using a mixer, use the hook on low speed for 4-5 minutes. The dough is ready when it is smooth, elastic, and stops sticking heavily to your hands. If it is too sticky, add 1 tablespoon (15 g) of flour at a time.

Ingredients: Wheat flour, Butter, Egg
If you don't have a mixer, knead by hand for 6-8 minutes. Don't over-dry the dough — it should be slightly elastic and soft.
5

Transfer the dough to a lightly greased bowl (grease the bottom and sides with a teaspoon of butter), cover with a clean cloth or plastic wrap, and set aside in a warm place for 30-40 minutes, until it doubles in volume.

Ingredients: Butter, Wheat flour
The best place is a turned-off oven with the light on for a moment or on a radiator (not directly). The dough should rise significantly and be soft to the touch.

Filling

6

In the meantime, prepare the plums: wash them, dry them, cut them in half, remove the pits, and slice each half into 2 thin slices (about 4 slices from each half) — so that the slices arrange nicely on the dough. If you are using raisins, soak them in hot water for 5 minutes, drain, and dry.

Ingredients: Fresh plum, Raisins
Use a sharp knife and a cutting board. The slices should be thin (3-5 mm) so they bake quickly and release their juices.

Crumble

7

Prepare the crumble: in a bowl, combine 50 g of wheat flour (subtract from the total amount of flour), 40 g of sugar, and 50 g of cold butter cut into cubes. Rub the butter with the flour and sugar using your fingers until pea-sized clumps form — don't overdo it, the crumble should be chunky.

Ingredients: Wheat flour, sugar, Butter
Use cold butter and work quickly; you can place it in the fridge for a few minutes if the butter gets too warm. It's best to use your fingers or two crossed knives.

Shaping and baking

8

When the dough has risen, place it on a lightly floured work surface, knead briefly to remove excess air. Roll it out into a rectangle about 1.5 cm thick — you can also stretch it by hand if the dough is elastic. Transfer to a large baking tray lined with parchment paper (tray approx. 30×40 cm) and shape the edges slightly rounded.

Ingredients: Wheat flour, Butter
Use a rolling pin, but gently — the dough should be fluffy, do not flatten it. The baking tray should have edges so that the dough does not spread too much.
9

On the rolled-out dough, evenly arrange the slices of plums — gently pressing them into the dough, in rows with small gaps. If you are using raisins, sprinkle them evenly over the plums. Top everything with the prepared crumble — don't skimp on the clumps, as they will add crunch.

Ingredients: Fresh plum, Raisins, Wheat flour, sugar, Butter
Arrange the plums skin side up or with the skin facing sideways — so that the juice does not flow out excessively. Additionally, you can add raisins to enhance the flavor and texture.
10

Cover the baking tray with a cloth for 10-12 minutes to let the dough rest a bit and rise slightly. Meanwhile, preheat the oven to 200°C (top-bottom). After 10 minutes, place the tray in the preheated oven at 200°C and bake for 10 minutes, then reduce the temperature to 180°C and continue baking for another 18-22 minutes, until the crumble is golden and the edges of the dough are well baked.

Ingredients: Wheat flour, Fresh plum, Butter
Baking in two stages helps achieve a nice crust and good structure. Check from about the 30-minute mark, as every oven bakes differently.

Finishing

11

After baking, remove the tray and let the yeast cake cool on a rack for about 15-20 minutes. After slightly cooling, sift powdered sugar through a sieve on top for decoration (if using). Cut into squares or rectangles before serving.

Ingredients: Powdered sugar, Fresh plum
Do not cut immediately after taking it out of the oven — the plum filling is hot and may spill out. Use a sharp knife or a pizza cutter to slice.

Serving

12

Serve the yeast cake slightly warm (temperature around 30-40°C), preferably on the same day. It tastes great with a cup of coffee, tea, or a glass of milk.

If you like, you can add a tablespoon of thick natural yogurt or cream to the portion for a flavor contrast.

Fun Fact

💡

Many Central European sweet rolls originally emerged as a 'quick loaf' — a simple way to use seasonal fruits. Cardamom, although associated with Middle Eastern cuisine, pairs wonderfully with sweet plums and was popular in traditional baking recipes in some regions of Europe.

Best for

popołudniowa kawa spotkanie z przyjaciółmi piknik

Tips

🍽️ Serving

Serve slightly warm, preferably the same day. You can add a portion of Greek yogurt or a scoop of vanilla ice cream for a fun contrast. When slicing, dip the knife blade in hot water to achieve even slices.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. To refresh, heat a piece for 8-10 seconds in the microwave or for 5 minutes in the oven at 150°C. Long-term storage in the refrigerator is not recommended (it may harden). You can also freeze individual pieces for up to 1 month, thawing at room temperature.

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