It is prune season again. They are one of my favorite fruits. If I had to pick a favorite recipe it would be this one from Bavaria. There are of course several different variations of this recipe, using more dough, different relative amounts of flour, eggs, etc. You can certainly play around with the dough and adjust it to your liking. I love the intense and slightly tart flavor the prunes on this cake. You can always add more sugar and/or whipped cream to this cake. I have never tried it but I think other fruits like apricots, plums, nectarines, peaches etc. can be used for this cake as well. This cake freezes really well. I usually wrap the pieces, in twos, first in plastic wrap, then in aluminum foil.
1 1/4 tsp active dry yeast
90 g sugar
200 ml lukewarm milk
400 g all-purpose flour
1 dash salt
75 g unsalted butter, melted
1250 g prunes
50 g chopped almonds or walnuts
1-2 tbsp sugar
1/2 tsp cinnamon (or nutmeg, allspice)
For the dough, knead all ingredients together into a smooth dough. Cover and let rest in a warm place for 30 min - 1 hour. In the meantime, pit and quarter the prunes lengthwise. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper. Roll out dough and place on the baking sheet. Arrange prunes on dough. Sprinkle with nuts, sugar, and cinnamon. Bake for about 25 minutes. Let cool and cut into 15-20 pieces. Serve as is or with whipped cream and sugar.