Streuselcake with Plums

This time of year we have so many different fruit and I wanted to make something that I hadn't made in a very long time. Something that reminded me of home, of my grandmother and sunny afternoons out on the patio with a cup of coffee and cake.

I had some fresh plums at home and wanted to use them, so I decided to make a "Streuselkuchen" a Streusel Cake with fresh plums, as I think Streusel alone is a bit boring, when you add some fruit to it, like plums, apricots, apples etc. the tart/sweet flavor of the fruit and the light sweetness of the cake make it so much better.

So here  is what you need for the dough/batter for a 9 inch spring form pan:

250 g Flour
1/2 tsp salt
2 tbsp sugar (I prefer  C&H superfine)
50 g butter, unsalted cut in small pieces

1 envelope of Red Star Yeast
200 ml milk, lukewarm
dissolve the yeast in the milk

1 egg, slightly beaten



In a bowl combine the flour, salt and sugar, then while mixing (I used the paddle attachment on my KitchenAid Artisan) add the little butter pieces, slowly add in the milk/yeast mixture and then the egg. Mix the dough well until all the butter pieces are well incorporated and the dough is nice and smooth.

Spread the dough in the prepared spring form pan and let it rise until it is double in size.

While the dough is resting you can prepare your "Streusel" and your fruit topping.

For the "Streusel":

40 g flour
60 g sugar
60 g ground almonds
50 g melted butter, unsalted

Mix the flour, sugar and almonds in a small bowl, pour in the melted butter and stir until little lumps form, set aside.

Fruit:
4 medium size plums, cut in eights

Once your dough has risen to about double the size, arrange your fruit on top of it in a nice pattern, top with "Streusel" and bake on the middle rack of the preheated 425F/220C oven for about 30 to 35 minutes.


Cool down and serve! But it also tastes fabulous right out of the oven! And it will look like this!

Enjoy!

Sweet Bread with Almond Filling

Recipe coming soon...... but be sure this will taste great with a nice hot cup of coffee from


https://www.1850coffee.com/

And here comes the recipe:

You will need the following for the dough:

300 g flour sifted
1/2 tsp salt
3 tbsp sugar

60 g butter, soft in small cubes

1 packet of dried yeast (I prefer Red Star)
100 ml milk, lukewarm

1 egg, beaten (keep a little aside to brush the bread before baking)

Sift the flour into a large bowl, add the salt and the sugar and combine well, add the soft butter. Dissolve the yeast in a little bit of milk and let proof for a few minutes. Add the mixture, the rest of the milk and the egg to the flour and stir the ingredients from the middle. Once it all starts coming together and knead the dough until it is very smooth and elastic.

Cover, set it at a warm spot and let rise until it is doubled in volume. Then roll it out into a rectangle to approximate 3 mm thickness.

Filling:

150 g almonds, ground
3 tbsp sugar
1 apple, grated
1/2 lemon, zest and juice
4 - 6 tbsp heavy cream or milk (half and half works too)

**Apricot Preserve

Combine the almond meal and the sugar in a bowl, add the finely grated apple, the lemon zest and lemon juice and combine well. Add the cream and stir until everything is well combined.

Spread the almond mixture evenly over the rolled out dough, leaving only a small edge. Then roll the dough from both sides toward the middle and place in a prepared 13 to 15 inch cake form. Brush with the reserved egg and sprinkle with some slivered almonds.

Let rise again, then bake in a pre-heated 425 F/ 220 C oven for about 35-40 minutes.

ENJOY!

** if you like the tart/sweet flavor of apricot preserve, spread the apricot preserve on the rolled out dough before you spread the filling.

Also if you like you can glaze the baked, still hot bread with a sugar glaze. You'll need 100 g powdered sugar, 1/2 tbsp lemon juice and 1 tbsp water. Mix and brush the baked bread with it.