This is a wonderful, easy to make crumb cake, in which you can prepare your own fruit for a filling, or use canned pie filling. Filling the cake with apple or cherry are my two favorite options, but I have also used peaches. This is as close to pie as Germans get, and honestly, this is much better with a strong cup of coffee than American pie. Enjoy!
Preparation Time: 70 minutes.
Portions: 10 slices.
- 3 1/3 c. all-purpose flour (400 grams)
- 1 c. sugar
- 1 Tbsp. vanilla sugar (or 1 tsp. vanilla extract)
- 1/4 tsp. double acting baking powder
- 1/4 tsp. salt
- 2 whole eggs
- 14 Tbsp. butter or margarine (250 grams)
- one can of pie filling, or prepared fruit as for a pie
- If making your own fruit filling, prepare ahead of time. Also, the best pan to use is a 9-inch springform. In a pinch, you could use a 9-inch flat bottomed brownie pan, etc. Either butter, or spray pan entirely on the inside. Preheat oven to 350 degrees F.
- To prepare the streusel, mix the flour, sugar, vanilla sugar, salt and baking powder together in a bowl. Add cold butter chunks and the eggs. Mix by either rubbing the ingredients with your hands, or use a mixer on low speed. Alternatively, you can use dough hooks if you have them. Mix until crumbs are formed.
- Press 2/3 of the crumbs into the bottom and up the sides of the springform pan. Make the sides at least 1 inch tall. Make sure the dough is packed and no holes remain.
- Spoon the fruit filling over the dough, leaving about 1/4 – 1/2 inch from the edge of dough to filling center. Do not overdo it with the liquid, or else the cake will turn soggy.
- Using the remainder of the streusel dough, spread evenly over the entire top, and be sure to fill in the sides as well. The cake should generally be even across the top when you are finished.
- Bake in preheated oven for 45 – 55 minutes, or until the top is a golden brown.
- Allow to cool completely before serving, or else the cake may be runny. Serve with whipped cream or vanilla ice cream.
**If the cake will not be finished in the first 48 hours, I would recommend placing in the refrigerator, and lightly warming in a toaster or warm oven. Only lightly! Otherwise you will over bake the crust and it will become hard.