Fruit Platz

Irmgard's Note:

This German/Austrian cake was very popular in my family and I still make it for my family. Although none of my relatives had a recipe for it written down, I found one for in Canadian Living magazine and adapted it to our tastes.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 1.0 cake

CAKE

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup granulated sugar
• 1/4 cup butter
• 1 egg, beaten
• 1/2 cup light cream

FILLING

• 4 cups fruit, of your choice (e.g. blueberries, sweet cherries, chopped rhubarb, sliced peaches, apricots, plums or apples)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 2 tablespoons butter, melted

TOPPING

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 cup butter
• 2 tablespoons light cream

Directions:

1. In a bowl, mix together flour, baking powder and sugar; cut in butter finely.
2. Combine egg and cream; stir into dry ingredients, adding a little more cream if needed, to make a soft, sticky dough.
3. With floured hands, pat dough evenly into a lightly greased 12 x 8-inch or 9-inch square cake pan.
4. Filling: In a bowl, combine fruit, sugar and flour.
5. Combine egg and melted butter; gently mix into the fruit mixture.
6. Spread evenly over base in pan.
7. Topping: In a bowl, mix together flour, sugar and baking powder; cut in butter.
8. Stir in cream to make a crumbly mixture; sprinkle over the fruit.
9. Bake in a 325 degree F oven for 45 to 50 minutes or until golden brown.
10. To serve, cut into large squares.