Fall Baking Fun - Streussel Fruit Sheet Cake

Fall is upon us, and with it tons of local fruit is ready to be harvested and turned into yummie baked goods.  A couple of weeks ago, I found locally-grown plums in the store and picked them up, along with a cube of fresh yeast to make a delicious streussel sheet cake.  Since Lizzi (aka the Considerer) asked for the recipe, here it comes!

Ingredients:
Tons of fresh fruit (plums, apples, berries, cherries, mix and match, or stay with one type of fruit), if necessary cut in halves, slices, etc.

Dough:
1 lb. flour
1/3 Red Star® cake yeast
3 oz. sugar
3 oz. butter
a pinch of salt
1 egg
1/4 - !/2 cup of milk (luke warm)

Streussel (optional):
3 oz. flour
2 oz. butter
1 oz. sugar

Pre-heat the oven to 350°F.

Mix about 1 tablespoon of sugar with half of the milk. Crumble the yeast into the milk and dissolve. Let sit in a warm place for about 15 minutes.

Meanwhile mix sugar, salt and flour in a large bowl and make a dent in the middle. Cut butter on the edges. Pour the yeast-milk mixture in the middle and add the egg. Mix and knead the dough, add more milk if necessary. Let the dough rise at a warm place until doubled. Knead dough again on a floured surface and roll to the size of a baking sheet with a rolling pin.

Spread fruit on top.

If desired top with streussel.

Bake for about 20 - 25 minutes.

Enjoy!!