by Resource Box: Discover More Tried and True Dessert Recipes Now That WillHave Your Sweet Tooth Screaming with Delight Athttp://www.koripuckett.com/just-desserts
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
Dough:
2 sticks of butter
1 cup of sugar
4 cups of flour
1 teaspoon of baking soda (make sure it's SODA, not
POWDER...I made that mistake once and...ick!)
1 egg
1 teaspoon Vanilla Extract
1 pinch of salt
1 tablespoon of cornstarch
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.
About the Author
Resource Box: Discover More Tried and True Dessert Recipes Now That Will
Have Your Sweet Tooth Screaming with Delight At
http://www.koripuckett.com/just-desserts
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