Plum Kuchen

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
200
FAT
26%
CHOL
16%
SOD
6%

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Ingredients for 16 servings

2 1/4 teaspoons or 1 (1/4-ounce) package active dry yeast

1/4 cup warm water (105–110°F)

2 cups (267 grams) plus 2 tablespoons (18 grams) all-purpose flour, divided

1 cup sugar (220 grams), divided

1/2 teaspoon salt

1/2 cup plain whole-milk yogurt (124 grams) (preferably Greek-style, but I used regular yogurt and it worked just fine) at room temperature

1 large egg, warmed in shell in warm water five minutes

1 1/2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided

3/4 pound firm-ripe plums (about 4 small), halved and pitted

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