Crumb Cake
Today, I didn't cook again because I was in Hamburg yesterday, but I did bake a cake. I like crumble cake, among other things because it is so easy to make. Here's what goes in (for a 26cm springform):
- 300g flour
- 200g sugar
- 150g butter
- 1 egg
- 1 pack vanilla sugar
- 1/2 pack baking powder
- some cinnamon
- 250g apricots (so small can)
- some cranberry jam (optional)
The preparation is then quite simple:
- Mix flour, sugar, vanilla sugar, baking powder, cinnamon - all together.
- Drain the fruit (the juice with tonic water and ice cubes makes a delicious non-alcoholic cocktail)
- Preheat oven to 180C
- heat the butter
- beat the egg
- mix butter and egg into the flour+sugar mixture
- knead with a mixer and dough hook until crumbly dough is formed (can also be done with a fork and by hand, but with a mixer it is more comfortable)
- distribute 2/3 of the dough in the greased springform and press it onto the bottom, possibly also make a small edge
- poke a few times with a fork into the bottom
- spread cranberry jam on the bottom of the dough
- distribute apricots on top
- distribute the remaining crumble dough evenly on top
- bake the whole thing in the oven at 180C for 45 minutes
- take out and let cool (don't be so greedy, even if it smells good)
You can put cream on it, or just eat it as is or sprinkle powdered sugar on top (though it already makes a pretty sweet cake, so don't overdo it). Tip: don't leave the edge area too thick, otherwise it will be a rather hard part that is difficult to cut later. And of course, you can almost freely vary the fruit, apple puree instead of fruit works great, as do cherries or plum puree (but it will probably be quite firm). The nice thing about it is that you can have almost everything on hand in stock and the eggs you can maybe get from the neighbor (I just didn't expect to want to bake when I went shopping quickly on Saturday).