Traditional German Plum Cake (Zwetschgenkuchen)

mydinner.co.uk

Sandrah

300 g flour 10.5 oz, ( Germany Type 405, UK Plain Flour, USA Pastry or cake flour)

2 teaspoon instant yeast 1 packet, or ½ cube of fresh yeast

125 ml milk

40 g sugar 1.4 oz,

150 g butter 5.2 oz at room temperature

1 teaspoon grated lemon peel

1 egg yolk

salt

butter to grease the pan (optional)

subheading: For the Crumble Topping:

150 g flour 5.2 oz

75 g sugar 2.6 oz

75 g butter 2.6 oz

2 teaspoon ground cinnamon

1 teaspoon vanilla sugar or 1 teaspoon vanilla extract (affiliate link)

subheading: For the fruit topping:

1 kg italian prune plums

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