3/4 oz. yeast
1 tsp. sugar
1 c. lukewarm milk
1 1/8 lb. (500 grams) plain flour
2 1/2 - 3 1/2 oz. (75-100 grams) sugar
3 drops Oetker baking essence, bitter almond flavor
A pinch of salt
1 3/4 oz. (50 grams) butter, butter or 3 tbsp. oil

In a coffee mug, crumble the fresh yeast. Add 1 teaspoon sugar and 1 tablespoon of the warm milk; stir until smooth. Add a bit more of the milk; stir.

In a large bowl, put the flour (all except 1 cup). Make a well in the center and pour in the yeast mixture. Cover with more of the flour drawn up from the sides. Add the melted butter in a circle outside the yeast mixture. Add sugar on top of butter circle. Add flavoring. As soon as the mixture shows large cracks, start mixing from the center to the outside and add the lukewarm milk. Stir everything together, adding the remaining flour as necessary to make the dough pliable but not sticky. Grease the bowl and let rise in a warm place until double in size. A warm oven with a bowl of hot water works for me. DO NOT BAKE! Make sure bowl is covered with a damp towel so it won't dry out. Forty-five minutes later it should be doubled. Punch down, and stretch out on greased cookie sheet with sides.

At this point you can do one of three things. In apple season you can add sliced apples. In plum season you can add sliced or quartered plums. Or you can spread on strawberry or raspberry jam with a spoon (thin layer).

CRUMBLE TOPPING:

10 1/2 oz. (300 grams) plain flour
5 1/2 oz. (150 grams) sugar
1 packet Oetker Vanillin Sugar or 1 tsp. vanilla
A pinch of ground cinnamon
5 1/2 oz. (150 grams) butter

For the topping, sieve the flour into a mixing bowl and stir in the sugar, the Vanillin Sugar and the cinnamon. Cut the fat into very small pieces and rub into the dry ingredients with the fingers or two forks until a crumbly mass is formed. Distribute the crumble topping evenly over the cake dough.

Oven: Preheat for 5 minutes at very hot, bake at moderately hot (350 degrees) 15-25 minutes baking time.