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Ingredientes
- 2 c. all-purpose flour (to 2 1/2 c.)
- 1/2 tsp salt
- 1/2 c. lowfat milk
- 1/4 c. granulated sugar
- 1 pkt active dry yeast
- 1/3 c. butter or possibly margarine softened
- 1 x beaten egg
- 1/2 tsp vanilla
- 1 Tbsp. butter or possibly margarine melted
- 1 lb small plums (to 1 1/2 lbs.) halved pitted and cut into wedges or possibly sliced
- 3 Tbsp. granulated sugar
- 1/4 c. sifted powdered sugar
Direcciones
- In a large mixing bowl, mix 1 c. of the flour and salt. Make a well in the center of dry ingredients. In a small saucepan, heat the lowfat milk to 105 degrees to 115 degrees. Stir in the 1/4 c. granulated sugar and yeast. Pour into the well and let stand for a few min till the yeast dissolves. Stir in the 1/3cup softened butter or possibly margarine, egg and vanilla. Stir in as much of the remaining flour as you can.
- Knead the dough in a bowl, adding more flour as necessary till dough leaves the sides of the bowl and forms a ball (8 to 10 min). Cover; let rise in a hot place till doubled (45 to 50 min). Lightly grease a 13x9x2-inch baking pan or possibly a 10x2-inch round cake pan. Press the dough into prepared pan. Brush the dough with the 1 Tbsp. melted butter. Arrange the plums on dough. Bake in a 350-degree oven for 20 to 25 min or possibly till the crust is golden brown and the dough is baked through. While the cake is still warm, sprinkle with the remaining 3 Tbsp. granulated sugar. Before serving, sprinkle the hot cake with powdered sugar.
- Makes 12 servings.
- Robin Says: This is an old German recipe we've enjoyed down through the years. I hope you enjoy it, too.
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