Yeast Plum Squares


Preparation info
  • Makes 1 large cake,

    12 to 15

    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Every good Austrian baker has two recipes for plum squares on file—one with yeast, and one without. This yeast version gilds the lily with a streusel topping. Dark purple Italian plums (often called prune plums) are best because they don’t give off as much juice as other varieties (the juice can make the dough soggy). for a version without yeast.