Crumb Cake or Fill-up Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g suar
- 200 g butter, 1 e
- 1 bag vanilla sugar
- 500g flour
- 6 g bakin powder, (1/2 sachet)
For covering:
- fruit, fresh or
- Fruit - canned, then thicken or
- jam
- Nuts, ground
Print Recipe
Pin Recipe Instructions
- The recipe dates back to the last millennium, my grandma already baked the cake like this!
- Mix the butter, also liquid, and the sugar until frothy. Then add the vanilla sugar and the egg and stir. Mix the flour and baking powder and add to the mixture. Knead with the dough hook, then knead again by hand. Grease the baking pan with a smooth base and, if necessary, sprinkle with nuts (instead of breadcrumbs).
- Line the base with half of the dough. Then lay out the fruit or jam (it will become a fill up cake!) On the floor.
- In the case of canned fruit, collect the juice and thicken it with potato flour or icing and pour it over the fruit. You can also use applesauce if it is not too thin. If you want, you can also sprinkle ground nuts on the fruit. Then crumble up the remaining dough. Bake at 180 degrees for 20-30 minutes.
- Alternative: Instead of sugar, I take 160-180 g of fructose. Then I only bake at 160 degrees and leave the cake in the oven a little longer.
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