Happy Sunday, baking friends!
Plums were possibly my least favorite fruit growing up. My reasons could be the mushy texture of its flesh and the occasional tart, sour, crisp skin. Plums were never my fruit.
As I was rifling through my refrigerator looking for the best fruit for my cake, I found a bag of plums shoved in the back. How did they get there? I have baked with peaches, blueberries, and apples, but never have I made anything with plums before.
I decided to take a leap of faith and use the plums. Imagine the shock on my face when I took the first bite and realized how absolutely delicious the cake was! The combination of soft, sweet, tangy plums scattered on top of a sweetened cream cheese filling threw me over the edge. The plums were a perfect choice for this cake.
And now I love plums!
For the bread:
2 1/4 teaspoons active dry yeast (one envelope)
6 tablespoons sugar
1/2 cup milk at 110 -115 degrees
1/4 cup water at 110 – 115 degrees
3 to 3 1/4 cups flour
1 stick butter at room temperature
Zest of one orange
1 teaspoon almond extract
1/2 cup of sliced almonds – divided
Egg wash: 1 egg lightly beaten with 1 tablespoon of heavy cream
3-4 plums sliced 1/4 -inch
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 tablespoon flour
Cream Cheese Filling:
8 oz cream cheese at room temperature
1/4 cup + 2 tablespoons confectionary sugar
1 egg yolk
1/2 teaspoon almond extract
Pinch of salt
For the Glaze:
1 cup confectioners sugar
2 tablespoons melted butter
2 tablespoons milk
Make the Bread:
In a small bowl, combine warmed milk and water (110-115 degrees), yeast and a pinch of sugar. Let sit until mixture turns foamy, about 5 minutes.
Whisk together sugar, eggs, zest and almond extract. Add together with yeast mixture.
Using the bowl from the stand-up mixer, add the flour with salt. Add the egg and yeast mixture. Beat on low speed until fully combined, about 30 seconds. Change to dough hook attachment. Add butter and beat until smooth, soft, and slightly sticky, about 10 minutes.
Prepare floured surface and knead the dough few times until smooth.
Butter a bowl and place the dough in it. Turn it to cover with butter, cover with plastic and let stand in a warm place until doubled in volume about 1 – 1 1/2 hours.
In the meantime prepare the fruit filling: mix sliced plums with sugar, cinnamon, and flour. Mix and set aside.
To prepare the filling, combine the cream cheese and the next 4 ingredients. Beat with a hand-mixer and combine until smooth. If the mixture is too thick, add milk to thin it out.
Punch down dough and transfer to a floured surface. Let rest for 5 minutes.
Roll out the dough into an 18-inch square.
Spread cream cheese filling, leaving a 1-inch margin.
If using fruit, place pieces of fruit over the filling and sprinkle with 1/4 cup of almonds.
Roll dough like a jelly roll and pinch seam to seal.
Line a baking sheet with parchment paper. Transfer dough to baking sheet and coil it into a snail shape. If you have difficulty do this because the dough is too warm, place in refrigerator until firm to form.
Preheat oven to 350 degrees
Cover dough with plastic and let rest for 30 minutes.
After this brush dough with egg wash, cut 6 slits, 2-inch long in the top, and sprinkle 1/4 cup of sliced almonds.
Bake 20 minutes at 350 degrees then reduce oven temperature to 325 degrees and bake for 40 more minutes. Cover with foil if the bread is getting too dark. Internal temperature should be 200 degrees when done. Let cake cool.
Make the glaze:
Mix together confectioners sugar, butter, and milk. Drizzle over cake. Let set for 5 minutes before serving.
Inspired by Martha Stewart
Enjoy every bite!
Thanks for stopping by.