-FOR THE CAKE-
3/4 c Margarine
1/4 c Sugar
2 Eggs
1 pn Salt
2 c Flour
2 ts Baking powder
1 1/4 c Milk
1 lg Can drained fruit of choice
-or 1 cup fresh sliced fruit
FOR THE STREUSEL TOPPING
3/4 c Flour
1/4 c Sugar
3/4 c Margarine, cold, not soft
1 1/2 ts Cinnamon
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!”
Yields
8 Servings