Plum Streusel Cake
Ingredients
- Yeast Dough
- 250g (9 oz) strong plain flour (bread flour)1 tsp dried yeast
- Pinch salt
- 2 tbsp oil
- 50g (1 3/4 oz) sugar
- 100-125ml (3 1/2 - 4 fl oz) lukewarm milk
Topping - 500g (1 lb 2 oz) plums, cut into sixths
Streusel - 100g (3 1/2 oz) plain flour
- 50g (1 3/4 oz) sugar
- 75g (2 3/4 oz) butter
Method
Use the AGA 24cm square springform tin for the best resultsFor the dough base, mix together the flour, yease, salt, oil and sugar. Add the lukewarm milk and mix to a soft dough and knead until smooth. Place the dough into a bowl, cover with clingfilm and allow to rise next to the AGA, or in a warm place, until doubled in size - about 1-2 hours
Meanwhile prepare the plums and make the streusel topping by placing the flour, sugar, and butter into a bowl. Rub the ingredients together until they resemble breadcrumbs.
Place the risen dough into the greased AGA 24cm square springform tin and press over the base and into the corners. Cover with the plums. Sprinkle with the Streusel mixture. Allow to rise for a further 20 minutes.
2 oven AGA: Place the tin on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second set of runners down and bake for about 35 minutes or until golden
3 and 4 oven AGA: Place the tin on the oven grid shelf set on the floor of the Baking Oven and bake for about 40 minutes or until golden.
Allow to cool in the tin for 10 minutes then release. Serve warm or cold.
Rayburn cooking: Cook in the centre of the Main Oven at 180°C (350°F), Gas Mark 4 for 40-45 minutes or until golden
Conventional cooking: Cook in the centre of the oven at 180°C (350°F), fan oven 140°C, Gas Mark 4 for 40-45 minutes or until golden.
