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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This German/Austrian cake was very popular in my family and I still make it for my family. Although none of my relatives had a recipe for it written down, I found one for in Canadian Living magazine and adapted it to our tastes. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 cup granulated sugar |
1/4 cup butter |
1 egg, beaten |
1/2 cup light cream |
4 cups fruit, of your choice (e.g. blueberries, sweet cherries, chopped rhubarb, sliced peaches, apricots, plums or apples) |
1 cup granulated sugar |
1/4 cup all-purpose flour |
1 egg, beaten |
2 tablespoons butter, melted |
1 cup all-purpose flour |
3/4 cup granulated sugar |
1/2 teaspoon baking powder |
1/4 cup butter |
2 tablespoons light cream |
Directions:
1. In a bowl, mix together flour, baking powder and sugar; cut in butter finely.
2. Combine egg and cream; stir into dry ingredients, adding a little more cream if needed, to make a soft, sticky dough.
3. With floured hands, pat dough evenly into a lightly greased 12 x 8-inch or 9-inch square cake pan.
4. Filling: In a bowl, combine fruit, sugar and flour.
5. Combine egg and melted butter; gently mix into the fruit mixture.
6. Spread evenly over base in pan.
7. Topping: In a bowl, mix together flour, sugar and baking powder; cut in butter.
8. Stir in cream to make a crumbly mixture; sprinkle over the fruit.
9. Bake in a 325 degree F oven for 45 to 50 minutes or until golden brown.
10. To serve, cut into large squares.
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