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