Recipes

• 3 + pounds Italian plums ,cut into quarters, pits removed
• 3/4 to 1 cup warm milk ,start with 3/4 and add extra to the dough as needed
• 1 1/2 tablespoons dry active yeast
• 4 cups all-purpose flour
• 3/4 cup sugar (150 g)
• 1/2 teaspoon salt
• 1 stick butter (120 g) (1/2 cup melted but not hot)
• 2 eggs
• 1 teaspoon quality pure vanilla extract
• For the Streusel:
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter ,at room temperature

1. Dissolve yeast in 3/4 C warm milk and let stand for 5-10 minutes until frothy.

2. Place flour, sugar and salt in the bowl of a stand mixer.  Pour in the yeast mixture, warm butter, eggs and vanilla.  Give it an initial stir to combine the ingredients then attach the dough hook and kneed for 4-5 minutes.  An additional 1/4 C milk may be necessary.  Add as needed.

Dough should be sticky but should hold together fairly well.  It will not be firm enough to knead into a ball.  Think of it as a thick batter.  Cover it loosely with plastic wrap and set in a warm draft free place to rise for an hour or until doubled in size.

3. Generously butter a jelly roll or similar pan.

4. Use your hands to spread the dough across the full length of the pan and up against the sides. Lay the prunes close together in rows across the length of the dough.

5. Set the pan in a warm place and let rise for up to another hour.

6. To make Streusel:  Place all ingredients in a bowl and blend with a pastry blender or your fingers until crumbly. Sprinkle streusel over top of the cake.

7. Bake on the middle rack of a 350 degree oven for 30-35 minutes or until top is golden brown.

8. Let cake sit for at least 10 minutes to allow the juices to settle in.  Slice cake into squares and serve.