Oma's Pflaumenkuchen

Pflaumenkuchen

1 packet dried yeast
2 Tbsp warm water
1/2 cup milk
1/4 cup butter
3 Tbsp sugar
1/2 tsp salt
1 egg (room temperature)
2 cups flour
2 dozen prune plums (halved) or 1 dozen purple plums (quartered) - you can also use apricots instead of plums
cinnamon and sugar

1) Grease two 8-9" round cake pans or one Swiss roll pan.
2) Combine yeast and water in a bowl.
3) In a saucepan, combine and heat the milk, butter and sugar; allow to cool (it should still be warm but not hot when you pour it over the yeast mixture). Pour it over the yeast mixture.
4) Beat the egg. Add the salt and beaten egg to the yeast mixture.
5) Stir in the flour.
6) Turn the dough out onto a floured board and knead until smooth and elastic. Place in a slightly greased bowl, cover with a dishtowel and let rise until doubled in bulk.
7) Preheat oven to 190C.
8) While dough is rising, cut the plums in half (quarter your fruit if you're using large fruit) and remove the pits.
9) Punch the dough down. Divide in half if using the two round cake pans. Press the dough into each pan. Top with plums, cut side up, pressing them down a little. Sprinkle with cinnamon and sugar (be liberal with your cinnamon and sugar usage).
10) Bake for 45 minutes.