Plum Kuchen

Ingredients

• •1 package active dry yeast
• •¼ cup warm water
• •2⅛ cups all-purpose flour
• •1 cup sugar
• •½ teaspoon salt
• •½ cup plain whole-milk yogurt
• •1 large egg
• •1½ teaspoon lemon zest
• •1 teaspoon vanilla extract
• •1¼ sticks unsalted butter
• •¾ pound plums
• •1 piece stand mixer with paddle attachment
• •1 serving yogurt for serving
• •sweetened

Cooking Instructions

1. 1.

   Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

   5 min

2. 2.

   Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 tablespoons flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

   120 min

3. 3.

   Spread remaining 2 tablespoons butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer pan.

   10 min

4. 4.

   Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.

   90 min

5. 5.

   Preheat oven to 375°F with rack in middle.

   10 min

6. 6.

   Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.

   35 min