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How to Make a Delicious German Crumble
Cake
by Kori Puckett
In high school, learning a new recipe (especially dessert
recipes) was always my favorite part of a foreign language and culture class.
One day during German in my sophomore year, I teamed up with two other
classmates to make German Crumble Cake from a magazine. It was quite good, if I
do say so myself. Seven years later, it continues to be one of my favorite
desserts to bake.
Handling this German dessert recipe is a real 'hands on'
experience, as you'll see. And like other German desserts, it contains a hefty
bit of butter. But it's worth it. Enjoy!
German Crumble Cake
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Dough:
1 teaspoon of baking soda (make sure it's SODA, not POWDER...I made
that mistake once and...ick!)
1 teaspoon Vanilla Extract
1 tablespoon of cornstarch
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Filling:
3 cups of fresh fruit or a can of fruit
1 teaspoon of Vanilla Extract
1 tablespoon of cornstarch sugar for flavor
1) Mix all ingredients for the dough together by hand so that it
becomes crumbly. (You can use a baking board or a large bowl).
2) Grease a cake pan and press half of the crumble into the
bottom of the pan.
3) Cook fruit with cornstarch in a medium pot or pan for 2
minutes, and spread the fruit filling on the dough.
4) Sprinkle the rest of the dough onto the fruit, and bake for
about 40 minutes at around 375 degrees Fahrenheit.
Remember, ovens may vary. Yours may be faster or slower or
require less or more degrees Fahrenheit. It also depends on how dark the pan you
use is. Be sure to keep checking on the crumble cake every few minutes. When the
top is nice and brown, then it should be ready.
Even if your German Crumble Cake didn't turn out exactly right,
not to worry. Nobody says you have to be a professional. I'm certainly not. My
philosophy with food has always been "As long as it tastes good, I don't care if
it's imperfect."
Try experimenting with the recipe. I usually never follow
recipes to the letter. For this one, I use a bigger glass pan and only 2 cans of
fruit. Figure out what works for you. Practice making this German dessert recipe
and any other desserts, and you'll eventually settle into your own style of
baking, like every other individual.
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