German Plum Cake
Serves 8-10

It is essential to use tart, firm plums, such as Italian prune plums, for this cake, though it can also be made with apricots or peeled and cored tart apples, thickly sliced.

   * 2 1/2 teaspoons active dry yeast
   * 1/2 cup tepid milk
   * 1 cup sugar, divided
   * 6 tablespoons unsalted softened butter, cut up
   * 1 tablespoon vegetable oil, such as corn or safflower oil
   * 3/4 teaspoon salt
   * 1/4 cup tepid water or as needed
   * 2 3/4 cups flour
   * 2 1/2 to 3 pounds firm, tart plums such as Italian prune plums
   * 1/2 teaspoon cinnamon
   * (optional)

By hand: In a small bowl, stir together the yeast, 1/4 cup of the milk and a big pinch of the sugar. Let proof in a draft-free place for 7 minutes. The yeast should be foamy by that time. If it isn't, the yeast is either too old (check the expiration date) or has been improperly stored and you need to start over with fresher yeast.

Rinse a mixing bowl with hot water, then dry it. While it's still warm add the proofed yeast and the remaining milk and stir to combine. Add the butter, oil, 2/3 cup of the sugar, salt and the 1/4 cup water, plus 1 cup of the flour. Reserve remaining sugar.

Stir vigorously with a large spoon until you have a soft, ragged dough. Either in the bowl or on a lightly floured board, knead the remaining flour into the dough, a couple of tablespoons at a time, until you have a cohesive dough, adding a little more warm water if needed. Knead 7-10 minutes longer until the dough is smooth and silky.

Shape into a ball, flatten slightly and place in a lightly greased bowl at least twice the size of the dough ball. Cover with a clean dish towel and let rise in a warm place (a lightly heated turned-off oven works well) until doubled in size. With regular yeast that might take an hour; rapid-rise yeast might do it in half that time.

By stand mixer: The routine is the same as above, but let first the mixing blade and then the dough hook do the work.

By bread machine: Combine all ingredients listed in the by-hand instructions in the order suggested by the manufacturer, dial the dough-only setting and process until done.

For all methods: While the dough is rising, wash plums, cut in half along the seam if they have one (prunes do), remove stones. Cut through the flesh only to form quarters, but leave the skin intact. This allows you to flatten the plums on the dough.

Punch down the dough and roll out a little bit larger than a rimmed cookie sheet, about 10-by-15 inches. Place on the lightly greased sheet and pinch up the dough to form a 1-inch rim all around. Don't be afraid to stretch the dough if needed. Unlike pie dough, this yeast dough likes to be manhandled.

Place plums, cut-side up, atop dough, slightly overlapping as if you were tiling a roof. Mix the remaining sugar with the 1/2 teaspoon cinnamon and sprinkle over the fruit.

Bake in the lower third of a preheated 375? oven (350? if using a convection oven) until crust is brown and fruit has drawn juice, about 30 minutes. If crust darkens too soon, cover loosely with metal foil.

Cool pan on a rack until dough has firmed up enough so it can be slid onto a cutting board with the help of large spatula.

The cake is best served soon after it has completely cooled. Cut into slices between rows of plums.

Sprinkle with additional sugar mixed with cinnamon if desired.


Plum Cake II
Serves 8-10

This is sweeter and richer than the yeasted cake, so you might be satisfied with a smaller slice. It's very good eaten plain with a cup of coffee or tea, but a dollop of lightly sweetened whipped cream makes it even better.

   * 3 cups flour
   * 2 1/2 teaspoons baking powder
   * 1/3 teaspoon salt
   * 2/3 cup + 1 tablespoon sugar
   * 1/2 teaspoon grated lemon zest (optional)
   * 6 ounces unsalted butter, cut up
   * 2 eggs, lightly beaten
   * 1/4 cup room temperature milk; more if needed
   * 2 pounds firm plums, washed, halved, stones removed
   * 1/3 teaspoon cinnamon

Preheat oven to 375?(350? for convection oven). Sift together flour, baking powder, salt and 2/3 cup sugar, or process with three short bursts in food processor.

Add lemon zest if using. Add butter, cutting it in with a pastry blender or two knives until mixture resembles coarse meal. This can also be done in the processor with on/off bursts.

Work in eggs and just enough milk to make a soft but cohesive dough. Turn out onto a large piece of waxed paper and knead about five turns. Shape into a ball (dough will be sticky), then flatten into an 8-inch disk, wrap in the waxed paper and refrigerate 20-40 minutes to firm up.

On a well-floured board with a floured rolling pin, roll dough into a rectangle the size of an approximately 13-by-10-inch rimmed baking sheet or into two 10-inch rounds.

Fit dough into baking sheet or 2 round cake pans, 8 to 9 inches in diameter. Stretch dough and pinch sides to make a 1- to 11/2-inch rim all around.

Make a cut through flesh but not skin of plum halves so they will lie more flatly. Place plums cut side up, on top of dough, packing them in tightly. Mix 1 tablespoon sugar with cinnamon and sprinkle on top. Bake on middle level of oven until crust is golden brown and plums have drawn juice, about 30 minutes. If crust browns too fast, tent loosely with foil.

Cool on a wire rack. When cooled, remove to a serving platter or cut right from the pan and place slices on a platter. This is best eaten the day it is baked, but it can be stored for a day at room temperature, covered with plastic wrap after it has cooled.

 Karola Saekel, Special to The San Francisco Chronicle
Wednesday, August 29, 2007