Zwetschgenkuchen (German Plum Cake) With cinnamon & star anise pistachio streusel

This recipe marks the first I’ve developed since my dad passed away; he was the backbone of our family. Suddenly, it feels as though the world is speaking a language I no longer understand. My fingertips still recall the texture of his skin when I used to shave him—warm, soft, and tender like an August peach.

Plums always remind me of early September 2017, when I was packing my suitcase to travel and care for my dad in the United States.

This recipe for plum German cake comes from a vintage book I discovered at a local bookstore in Houston, a place where I found comfort in old, worn cookbooks.

I’ve made a few enhancements to the recipe. I’ve added coconut milk for added richness to the dough and a spiced streusel for some delightful crunch.

ingredients:

900g plums ,cut into quarters, pits removed

1 cup (250ml) lukewarm coconut milk

1 1/2 tablespoons dry active yeast

4 cups (500g) all-purpose flour

3/4 cup (150g) sugar

1/2 teaspoon salt

115g butter (melted but not hot)

2 eggs

1 teaspoon quality pure vanilla extract or seeds from 1 vanilla bean.

1 tablespoon orange zest.

For the Streusel:

1 cup (125g) all-purpose flour

1 cup (200g) sugar

1 teaspoon ground cinnamon

1 teaspoon ground star anise

115g ofbutter ,at room temperature

1/2 cup (50g-70g) ground or crushed pistachio and more for garnish

Method:In a small bowl whisk the yeast with warm milk and let is sit for 5-10 minutes until frothy.

Place the flour, sugar and salt in the bowl of a stand mixer, pour in the yeast mixture, melted warm butter, eggs, vanilla orange zest. Give it a stir to combine the ingredients and then knead with dough hook attachment for 4-5 minutes on medium speed, The dough will be sticky but should hold together well.

Cover it with kitchen towel and set it in a warm dark place to rise for 1 hour or 1 hour and half to double in size.

Make streusel :

Mix all the streusel together using two forks or your fingertips to create crumbles, place it in fridge to use it later.

Grease generously with butter 18 x 13 inch sheet pan.

rub your palm hands with little oil and place the dough in the middle of the pan the dough with your finger to cover half of the pan, if the dough resisted, don’t force it.

Cover with kitchen towel and place it in a warm dark place for 1 hour.

Stretch the dough to cover the whole pan.

After 1 hour line up plum quarters over the dough.

To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake

.Bake the cake on the middle rack of the oven preheated to 350f 175c degrees for 30-35 minutes or until the top is golden. Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Note: you can use cherries instead of plums ..totally worth it!!