Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

• 120 ml milk (1/2 US cup)
• 1 tsp active dry yeast
• 4 Tbsp sugar
• 250 g flour (about 1 US cup)
• 30 g butter, softened (2 Tbsp)
• 1 pinch salt
• 400-450 g Prunes or dark plums (about 1 lb)
• 2 Tbsp quick oats or breadcrumbs for dusting dough
• 1 tsp cinnamon
• 1 Tbsp sugar
• 1 baking tray (I used a 8 x 11 in/22 x 28 cm pan) or pie/tart dish (8-9 inches). Something similar will work.

1. In a bowl, mix the flour, yeast, sugar, and salt.
2. Add milk and butter and mix until the dough can be formed into a ball.
3. If it's too wet to handle, add a little more flour.
4. If it's too dry and powdery, add a little bit of milk.
5. Dust a surface and your hands with flour.
6. Knead the dough a couple minutes until the ball is smooth.
7. Cover and let sit in a warm place for about 60 minutes.
8. It should get almost double in size after 1 hour.
9. While waiting for dough, pit and quarter the prunes.
10. When dough is ready, preheat oven to 400F/200C and grease your baking pan/baking sheet with oil or butter.
11. Roll out your dough into the pan (about 1 cm thick or so).
12. Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums)
13. Layer the plums in to up right rows so it fills the entire dough sheet.
14. Sprinkle the top with cinnamon and sugar.
15. Put pan into center rack.
16. Turn temperature down to 350F/180C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden.
17. Remove and let cool for a few minutes.
18. Can be eat warm or room temperature.
19. Serve plain or top with yogurt or whipped cream.
20. Drizzle honey for an added touch of sweetness :)

milk, active dry yeast, sugar, flour, butter, salt, oats, cinnamon, sugar, baking

Taken from cookpad.com/us/recipes/256533-pflaumenkuchen-zwetschgendatschi-german-plum-cake (may not work)