German Plum Cake

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21/2 teaspoons active dry yeast

1/2 cup tepid milk

1 cup sugar, divided

6 tablespoons unsalted softened butter, cut up

1 tablespoon vegetable oil, such as corn or safflower oil

3/4 teaspoon salt

1/4 cup tepid water or as needed

2 3/4 cups flour

2 1/2 to 3 pounds firm, tart plums such as Italian prune plums

1/2 teaspoon cinnamon (optional)

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