Description
This Plum Yeast Cake is a moist, flavorful sweet bread featuring a cinnamon-spiced batter studded with juicy plums, topped with a crispy turbinado sugar crust and finished with a tangy lemon glaze. Perfect for a brunch or dessert, this cake combines the richness of a yeast dough with fresh fruit and a delicate glaze in a comforting baked treat.
Ingredients
Yeast Batter
- 1-1/2 cups (360 ml) whole milk
- 1/2 cup (100 grams) packed dark brown sugar
- 10 tablespoons (142 grams) unsalted butter
- 1 tablespoon active dry yeast
- 3 large (150 grams) eggs, room temperature
- 4 cups (500 grams) unbleached all-purpose flour
- 1-1/2 teaspoons kosher salt
- 1-1/2 teaspoons ground cinnamon
Fruit Topping
- 3-4 large plums, cut into 6 pieces each
- 1/4 cup (50 grams) turbinado sugar
- 4 tablespoons (56 grams) unsalted butter, melted
Lemon Glaze
- 1 cup (120 grams) powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the Pan: Lightly butter and flour a 13 x 9-inch baking pan. Line it with parchment paper so it overhangs the long sides, which helps with easy cake removal.
- Activate the Yeast: Combine the milk, dark brown sugar, and 10 tablespoons of butter in a non-reactive saucepan and heat to 110°F. The butter will be nearly melted. Add the active dry yeast, gently stir, and let stand for 10 minutes until the yeast bubbles and expands, indicating it is active.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, kosher salt, and ground cinnamon thoroughly to distribute the spices evenly throughout the flour.
- Combine Wet and Dry: Lightly whisk the eggs to break them up. Pour the eggs and the milk-yeast mixture over the flour mixture. Gently stir with a wooden spoon or silicone spatula until all wet ingredients are incorporated and no dry flour remains visible, forming the batter.
- First Rise: Spread the batter evenly in the prepared pan and cover with plastic wrap. Place it in a warm spot or proof setting to rise for 1 hour until doubled in height. If baking later, refrigerate the dough for up to 8 hours.
- Prep the Plums: While the dough rises, wash the plums and cut each into 6 pieces. Set aside in a bowl.
- Preheat Oven and Prepare Topping: Approximately 15 minutes before the dough finishes rising, preheat the oven to 350°F. Melt the remaining 4 tablespoons of butter.
- Arrange Fruit and Sugar: Arrange plum pieces on top of the risen batter in clusters of three. Sprinkle the turbinado sugar evenly over the plums and drizzle the melted butter on top.
- Bake the Cake: Bake the cake for 30 minutes. Then rotate the pan and reduce the oven temperature to 325°F. Continue baking for another 10-15 minutes until the top is golden brown and the cake starts pulling away from the pan edges.
- Cool: Remove the pan from the oven and let the cake cool in the pan for 10 minutes.
- Make Lemon Glaze: While the cake bakes, mix the powdered sugar and freshly squeezed lemon juice until smooth and lump-free.
- Glaze and Serve: Drizzle the lemon glaze over the warm cake. Serve the cake slightly warm or at room temperature.
Notes
- Use room temperature eggs to help the batter incorporate more easily.
- If you do not have a proofing setting, a warm oven or the top of the stove near a heat source works well for rising the dough.
- The cake can be refrigerated after rising for up to 8 hours before baking, allowing for flexible timing.
- Turbinado sugar on top adds a lovely crunchy texture and caramelized sweetness.
- This cake is best enjoyed within one day but can be stored covered at room temperature for up to 2 days.
