Whenever I harvest loads of fruit, I bake lots of cakes, muffins, tartes, etc, the delicious fruit has to be made into even more delicious pastries.
Today it’s time for my all-time favourit: Streuselkuchen (again I don’t really know how to translate the name …).
I bake this cake for a very long time, you can use almost every fruit you want, e.g. plums, apple, but it is also very nice without any fruit.
Recently I started to veganize the cake using margarine instead of butter and egg replacer instead of the eggs, and the milk can be replaced with any kind of diary free milk, I used almond and oat. Turned out very well, so feel free to make whatever version you want.
Ingredients
- 200 g butter/margarine
- 200 g cane sugar
- 250 g all purpose flour
- 100 g starch (corn or potato)
- 4 eggs/egg replacer
- 1 sachet vanilla sugar
- 2 tsp baking powder
- ca. 1/4 l milk (diary or non-diary)
- ca. 500 g fruit of choice
- from here: ingredients for the crumble
- 250 g butter/margarine, melt
- 1 sachet vanilla sugar
- 200 g cane sugar
- 400 g all purpose flour
- 1/2 tsp salt
- 1/2-1 Tbsp cinnamon
Preheat oven to 190°C.
For the cake batter, beat the eggs, sugar and butter until light and creamy.
It’s always best if all ingredients are at room temperature.
Now mix in the remaining ingredients, except the milk, you want to have a smooth batter.
Add the milk until the batter ist gooey.
Prepare a baking tray (approx. 45 x 30 cm), I usually grease it well, but I guess you can also use a sheet of baking parchment.
Spread the batter on the tray and scatter the washed and drained fruit evenly on the batter.
For the crumble, mix all ingredients together until they form a crumbly mass. Sprinkle the crumble evenly over the tray an pop into the oven.
Bake for approx. 45 min at 190°C. If your oven distributes the heat unevenly, you might want to rotate the tray after 25 min.
As soon as a wooden skewer comes out clean, the cake is ready.
