PFLAUMMENKUCHEN, (German plum cake)

PFlaummenkuchen Pflaummenkuchen

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500gr (1lb 2ozs)   bread flour

250gr (9 ozs)  whole milk

20gr(3/4 oz)  fresh yeast or 1 package of instant yeast

60gr (2ozs)  brown sugar

7 gr salt  (1/4oz)

1 egg

75g (2 .5 ozs)  unsalted butter

Splash of vanilla, and lemon extracts

4Tbsps  almond flour

2.5 lbs purple, Italian plums, quartered

Cinnamon sugar

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Heat milk till tepid, dissolve fresh yeast by whisking.  Add flour, egg, sugar, salt.  Mix with stand type mixer, or with a heavy wooden spoon.  Add softened butter room temp is best, and extracts.  Mix till dough is elastic and homogeneous.  Cover with plastic wrap,  and place in a greased bowl, in a warm area for 20minutes. In the interim, cut and pit about 2.5lbs of Italian plums. Any plum will do, but the little purple Italian ones , seem to pack the most flavour-per-bite ratio.  Use very ripe plums, and toss with ½ cup of white sugar.  Press dough into a buttered  13x9x3inch pan, and spread evenly on bottom.  Melt a Tbsp of butter, and brush over dough. Sprinkle almond flour over dough, and arrange plums closely together. Sprinkle cinnamon sugar on top, and cover with plastic wrap.  Allow to rise for 20-30 minutes.  Preheat oven to 350F.  Bake cake for approx 20-28 minutes, depending on your oven.  It is done, when the cake feels firm to the touch, and the plums  are oozy.  One can use streusel in place of cinnamon sugar.

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