Easy Plum Filled, Cinnamon Swirled, Cake

Do you like plums?

Do you like cinnamon rolls?

Well, I married them together and created happiness in a bundt pan. Happiness made from a beautiful plum filled cake with a swirl of cinnamon and sugar inside.

I hope you try and it truly enjoy it!

Makes: 1 Bundt Cake

Takes: 3 hours

Difficulty 2 out of 5 (because of the yeast dough)

Prep:

Nothing to prep at this time! However, do read through the instructions real quick so you know where you should butter your pan and preheat your oven.

Ingredients:

Filling 1

4 large plums - about 400 grams

2 tablespoons granulate or cane sugar

1-2 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

small pinch of slat

Filling 2

2-4 tablespoons unsalted butter - room temperature

4 tablespoons granulated or cane sugar

1 tablespoon ground cinnamon

Dough

500 grams all-purpose flour (plus 1/2 cup for dusting)

100 grams granulated sugar

2 1/4 teaspoon active dry yeast

1/2 teaspoon salt

150 grams milk

125 grams unsalted butter

2 teaspoons pure vanilla extract

2 eggs

Icing

55 grams powdered sugar

1-2 tablespoons milk

1/8 teaspoon pure vanilla extract

Instruction:

Step 1 - Warm Milk, Butter, and Vanilla Extract

In a small pot add the 150 grams milk, 125 grams unsalted butter, and the 2 teaspoon vanilla extract.

Place the pot on low heat until the butter is almost completely melted.

Once the butter is almost completely melted, take the mixture off the heat and swirl is gently around until the butter has completely melted. After there are no butter chunks left, set aside until needed.

This helps the mixture cool down in perpetration for a later step.

Step 2 - Mix Your Dried Ingredients

In a large bowl, mix together your 500 grams of all-purpose flour, 100 grams of granulated sugar, 1/2 teaspoon slat, and the 2 1/4 teaspoons active dried yeast.

Step 3 - Add Eggs

Add the 2 eggs to the dried ingredients as this time.

Step 4 - Add Milk and Butter Mixture

Once your milk and butter mixture has come down to room temperature (make sure it is at room temperature or a little lower because it can cook your eggs and we don't want scrambled eggs in our cake batter) add it to your flour mixture and mix until it forms a weird shaggy dough.

Step 5 - Knead Dough

Once the dough is a shaggy mess, add it to a floured counter and knead until smooth - about 5 minutes.

If the dough feels really sticky and it keeps clinging to your hands and counter, add a little flout at a time until it stops. Don't add more flour than you need though.

Step 6 - Rest and Rise

Now that your dough is smooth, add it to a cleaned bowl, (I just wiped the inside of mine down to get rid of all the chunks) cover, and let rest for an hour.

Step 7 - Prepare Your Filling

As the dough is rising, pit and chop your 4 plums into small pieces.

Add the small pieces to a bowl and then add your 2 tablespoons sugar, 1/2 teaspoon vanilla extract, 1 teaspoon ground cinnamon (add the second teaspoon if you want more of the cinnamon flavor), and a pinch of salt.

Mix everything together, cover, and set aside until needed.

Step 8 - Butter and Flour your Bundt Pan

Very important, butter and flour your bundt pan. Do it now before you forget!

I don't have flour in my pan as I was gifted this oil mixture that I am testing out. However, if you just have butter, make sure your flour the pan as well.

Step 9 - Prepare to Bake

After the dough has rested an hour, roll it out until the width is about the circumference of the bottom of your bundt pan (does not have to be exact) and as long as you need it to be for it to be about 1/4 inch think.

Step 10 - Add the Plums

Spoon the plums onto one of your short sides of the dough, leaving about 1-2 inchs of space from the sides. (Try leaving some of the excess juice in the bowl).

Take the 1-2 inches of dough and fold it over top the plums.

Carefully roll the dough to completely encase the plums in the roll. (Do not close the ends.)

If the roll feels a little loose, wrap your hands around the roll and pull slightly to tighten the roll. However, it does not have to be extremely tight, we just don't want the plums to fall out. If the plums do fall out, just tuck them back in the ends.

Do not keep rolling!

Step 11 - Make Filling #2

Using 2-4 tablespoons of room temperature butter, butter the remaining dough so that a thin layer of butter is completely cover the dough.

In a small bowl, add the 4 tablespoons of sugar and the 1 tablespoon of ground cinnamon and mix.

Once well mixed, dump it over the buttered dough.

Using your hands, press the sugar and cinnamon sugar over the butter until completely covered. However, keep at least 1 inch around the end clear of the cinnamon and sugar mixture.

Step 12 - Roll, Rest, and Rise

Once both fillings have been added, roll the dough up into a log.

Grabbing the dough by its ends and place it seam side down in the bundt pan.

You want the ends to meet.

You can pinch the tops of the ends together if you like, but do not stress about this part, the will bake together.

Cover the dough and let rise for another 30 minutes.

10 minutes before baking, preheat the oven to 355 degrees F (180 degrees C)

Step 13 - Bake

Now that the dough has rested for 30 minutes, pop it in the oven and bake for about 35 minutes or until the top is golden brown.

Pull the cake out of the oven and let it cool for 15 minutes in the bundt pan before flipping it out onto a cooling rack to cool completely.

Step 14 - Glaze

When the cake has completely cooled, make the glaze by mixing together the 55 grams powdered sugar, the 1/8 teaspoon vanilla extract and enough milk to create the consistency you desire.

Using a spoon, drizzle the glaze over the cake until you are happy with its appearance.

Let the icing harden completely before cutting into the cake.

Step 15 - Enjoy!

Once everything is officially done, take some pretty photos (if you like).

Or just dive it!