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Plum Cake (Zwetschgenkuchen)

Don’t hesitate to pack in all the plums—they cook down when you bake them, sweetening the dough.

In a large mixing bowl place flour; make a well in the center. In a small bowl combine warm milk, crumbled yeast (or active dry yeast) and pinch of sugar; stir to dissolve. Pour yeast mixture into well and let set 5 minutes.

In a small bowl combine butter, egg yolks, and salt; add to well. Knead liquid into dry ingredients until dough is smooth, elastic, and easy to shape into a ball. Work in more flour (about 1/2 cup) if needed. Dust with flour. Cover with a damp towel and proof in a warm spot until doubled, about 1 hour.

Punch down dough; turn onto lightly floured surface and roll out 1/2-inch thick. Place on a greased 15x10x1-inch baking sheet; cover with a damp towel and proof for 20 minutes.

Cut plums into quarters lengthwise, removing pits. Arrange plum quarters on dough vertically, poking ends into the dough (pack tightly); dough should be soft enough to support plum quarters on end. Sprinkle with cinnamon-sugar. Cover and proof for 10 minutes.

Place baking sheet inside another 15x10x1-inch baking sheet to create an air cushion between heat source and bottom of cake. Place cake in center of cooking grate. Cook for 40 minutes.

Meanwhile, in a dry sauté pan combine almonds and bread crumbs; toast over medium heat until golden. Remove from heat and place in a medium mixing bowl; cool slightly. Add sugar and plum or cherry brandy; stir.

Remove cake from grill; sprinkle almond mixture on top of cake.

Makes about 25 2x3-inch pieces.