Plum And Cinnamon Cake - cooking recipe

Ingredients

2 cups flour
1/2 cup sugar
1 pinch salt
1 tsp vanilla extract
1/2 cup milk
1/2 cube cake yeast (also known as fresh yeast), crumbled
2 tbsp butter or margarine
1 None egg
1 2/3 lbs plums or prunes, halved, pitted and cubed
2 pinches ground cinnamon
3 tbsp cornstarch
2 tbsp creme fraiche

Preparation

Mix the flour, 1/4 cup of the sugar, salt and vanilla extract in a bowl. Make a small well in the middle. Warm 1/4 cup of the milk and dissolve the crumbled yeast in it. Pour the mixture into the well and stir in some flour from the edge of the bowl. Cover and let stand in a warm place for 15 mins.
Melt the butter and add the remaining 1/4 cup milk. Stir in the egg. Add to the dough and knead the dough until smooth. Cover and let stand in a warm place for 30 mins.
Mix the plums, remaining 1/4 cup sugar and cinnamon in a saucepan on low heat. Cook for 30 mins, stirring occasionally. Mix the cornstarch with 2 tbsp of water. Stir it into the plums and simmer for 1-2 mins. Cool slightly.
Preheat the oven to 400\u00b0F. Roll out the dough on a floured work surface to a 12 x 16 inch rectangle. Spread the stewed plums on it. Cut into 1 1/2 inch wide strips. Roll up 1 strip and put it in the middle of a greased and floured 10 inch round cake pan or pie plate. Wrap the other strips around the center in concentric circles.
Bake for 20-25 mins. Cool in the pan on a wire rack. Stir the creme fraiche until smooth. Spoon into a piping bag and pipe onto the cake before serving.