Placek Drożdżowy - Polish Yeast Cake

Dissolve yeast in warm milk (38°C) with 1 teaspoon sugar, let stand 10 minutes until foamy.

In large bowl, combine 500g flour with 80g sugar and pinch of salt, make well in center.

Pour yeast mixture into well, add beaten eggs and 100g melted cooled butter.

Mix with wooden spoon then knead in bowl for 5 minutes until dough forms.

Turn dough onto floured surface, knead for 8-10 minutes until smooth and elastic.

Place in greased bowl, cover with damp towel, let rise in warm place 60-75 minutes until doubled.

Meanwhile, prepare streusel: combine remaining 100g flour, 50g cold cubed butter, 40g sugar.

Rub mixture between fingertips until coarse crumbs form, refrigerate until needed.

Wash and pit plums, cut each into 6-8 wedges, toss with cinnamon and 2 tablespoons sugar.

Grease 40x30cm baking pan thoroughly with butter, dust lightly with flour.

Punch down risen dough, press and stretch into prepared pan, reaching all corners.

Create slightly raised edge around perimeter by pressing dough up sides about 1cm.

Let dough rest in pan for 20 minutes, preheat oven to 180°C (350°F).

Arrange plum wedges over dough in slightly overlapping rows, covering entire surface.

Press fruit gently into dough but don't push all way through.

Sprinkle reserved streusel topping evenly over fruit, covering completely.

Bake for 32-38 minutes until edges are golden brown and streusel is crisp.

Insert toothpick into dough between fruits - should come out clean when done.

Cool in pan on wire rack for 20 minutes before cutting.

Cut into squares while slightly warm, dust with powdered sugar before serving.

Serve warm or at room temperature with whipped cream or vanilla ice cream.