Plum Crumble Cake - German "Zwetschgenkuchen"

🧂 Ingredients

• 4 ¼ cups flour

  sifted
• ⅓ cup sugar
• 1 sachet of vanilla sugar
• 1 sachet of dry yeast
• 1 pinch of salt
• 1 ¼ cup soy milk

  lukewarm
• ½ cup vegan butter

  soft
• 53 oz plums

  pitted
• 1 ⅓ cup flour
• ⅓ cup sugar
• ⅓ cup vegan butter
• 1 packet vanilla sugar
• 1 pinch of cinnamon

Instructions

• 1 For the yeast dough, combine flour, sugar, vanilla sugar and yeast in a mixing
  bowl. Add lukewarm milk and softened butter. Knead with the dough hook of a food
  processor (or with your hands) for about 8 minutes to form a smooth yeast dough.
  Then cover with a tea towel and let the dough rest for 45-60 minutes until
  doubled in volume.
• 2 Meanwhile, for the crumbles, briefly knead flour, sugar, vanilla sugar, cinnamon
  and butter with your hands to form crumbles. Then refrigerate.
• 3 Wash plums or damsons, pat dry and cut in half. Remove the stone and halve the
  halves again.
• 4 Preheat the oven to 356 °F (180 °C). Line an approx. 16.5" x 11.8" (42 x 30 cm)
  baking tray with parchment paper.
• 5 Briefly knead the yeast dough again. Then transfer to the prepared baking sheet
  and roll out / pull and press down evenly with a rolling pin or your hands.
• 6 Cover the baking sheet with a kitchen towel and let rise for another 20-30
  minutes.
• 7 Arrange the plums close together on the yeast dough. Then spread the crumble on
  top and bake the plum cake in the preheated oven for about 35-40 minutes.
• 8 Then remove from the oven and let cool. Serve with vanilla ice cream, yogurt or
  whipped cream as desired.
• 9 Enjoy!

Nutrition Info