I made this yeasted cake for a trip to Gig Harbor to visit Kyle’s family, and really was pleased with how this turned out! I would be interested to try it with peaches, or some other similar fruit. The cake was really moist and had good flavor.
- 2 1/4 tsp or 1 (1/4-ounce) package active dry yeast
- 1/4 c warm water (105–110°F)
- 2 c plus 2 tbsp flour, divided
- 1 c sugar, divided
- 1/2 tsp salt
- 1/2 c plain whole-milk yogurt, at room temperature (I couldn’t find this so just used the plain yogurt I could fine)
- 1 large egg, warmed in shell in warm water five minutes
- 1 1/2 tsp grated lemon zest
- 1 tsp pure vanilla extract
- 1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided (I used salted and just didn’t add the salt)
- 3/4 lb firm-ripe plums (about 4 small), halved and pitted
Stir together yeast and warm water in mixer bowl and let stand until foamy, about five minutes. (If mixture doesn’t foam, start over with new yeast.)
Add two cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in one stick of the butter, one tablespoon at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about five minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining two tablespoons flour. Cover bowl loosely with a kitchen towel or plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Spread remaining two tablespoons butter in bottom of an 8- or 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into five or six slices and arrange in one layer in pan.
Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
Preheat oven to 375°F with rack in middle. Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan five minutes, then invert and unmold onto a rack to cool completely.