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This old German recipe from my grandmother of a delicious cake, is ideal when plums are in season and plentiful. Ideal for freezing. Bake a large batch, cool, cut into portions and freeze.

plums, washed and cut in halve with stones removed
sugar and cinnamon to cover the plums before baking 
1 lb ( 450g ) plain flour, sifted
2 oz ( 55g ) castor sugar
1 1/2 oz ( 40g ) fresh yeast
or 2 packets (1/4 oz each) or 2 and 1/2 teaspoons of active dry yeast
8 fl oz ( 250 ml ) milk
25 g unsalted butter
grated rind of 1 lemon ( unwaxed or organic )
pinch of salt
Oven temperature: 180c ( 350F Gas 4 )
Baking time: 20 - 30 minutes

1. heat the milk up to just warm

2. put the crumbled yeast with some sugar into halve of the warm milk and stir, put aside in a warm place and let it rise

3. sift flour into a large mixing bowl adding the rest of the sugar, pinch of salt and the grated lemon rind 

4. let the butter melt in the rest of the warm milk

5. when yeast is ready add it with the other milk and butter to the flour and work in well

6. knead it for a few minutes on a board

7. put back into bowl, cover, place in a warm place and let it rise, for 40- 50 minutes, until double in size

8. roll out thinly, place onto  a large rectangular baking tray and let it rise again

9. cover generously with the  plum halves, cut side up, onto the base, dust with sugar and cinnamon and bake at medium oven for 20 - 30 minutes.
   Serve with whipped cream,  delicious.

Bon Appetit