Yield: 8 servings
|2 teaspoons||Baking powder|
|1 large||Can drained fruit of choice or 1 cup fresh sliced fruit|
|¾ cup||Margarine, cold, not soft|
FOR THE CAKE
FOR THE STREUSEL TOPPING
For the Cake:
1. Cream sugar and margarine togther. Stir in eggs, and then alternate stirring in the flour and the milk.
2. Grease and flour a small cookie sheet or sheet cake pan. Pour batter in pan, spread to evenly coat. Top with fresh sliced fruit or well-drained canned fruit.
For the Streusel Topping:
1. Mix flour, sugar and cinnamon in a bowl. Cut the margarine in small pieces and drop in flour mixture. Mix together well -- the best way is to mix it with your hands. Mix until all is a consistency of a streusel topping. If it gets too dry, mix in a little more margarine.
If it gets too sticky, add a little more flour. Sprinkle over cake/fruit mixture in cookie sheet/sheet cake pan.
Bake for 30-35 minutes at 350F. Authors Notes: "In Berlin, Germany (where I was born) we make this cake in the plum season and use fresh plums and omit the streusel and just sprinkle with 1 cup of sugar on top of the still hot cake and serve with whipped cream. You can use Cool Whip if you like! This cake is always sold at bakesales in the Army. We just double the recipe and cut it in squares and wrap it in saran wrap and at the last sale it was gone in 30 minutes!" From: Brigitte Sealing, Cyberealm BBS, Watertown, NY originally posted..... March 13, 1992
Typed for you by: Linda Fields, SysOp, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120