German Plum Cake (Pflaumenkuchen) with Streusel Topping

In a large bowl, combine the flour, yeast, sugar, and salt for the dough.

Warm the milk slightly (lukewarm) and add it to the dry ingredients along with the egg and melted butter. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the streusel topping. In a medium bowl, combine the flour, sugar, and cinnamon for the streusel. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Preheat the oven to 180°C (350°F). Grease a 9x13 inch baking pan.

Punch down the risen dough and roll it out to fit the prepared baking pan. Transfer the dough to the pan and press it evenly into the bottom.

Arrange the halved and pitted plums evenly over the dough.

Sprinkle the streusel topping evenly over the plums.

Bake for 30-35 minutes, or until the streusel is golden brown and the plums are tender.

Let the cake cool slightly before slicing and serving.