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Gerhild Naggert's Easy Crumb Cake
➤ by Oma Gerhild Fulson
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This easy crumb cake has fruit tucked under the crumb topping. This Einfacher Streuselkuchen was sent in by another Gerhild! It was the first recipe sent in by another Gerhild (which is my name as well), Gerhild Naggert. It's one of those really easy German recipes that gets passed on through the generations. It's similar, but totally different than my Streuselkuchen, especially in the method. So wonderful having a variety of different German foods to present for your Kaffeeklatsch!
Gerhild N. mentions that she prefers to use the blueberries or tart cherries because the resulting cake is moister. Apples work but the cake is not as moist. Perhaps, not as moist, but delicious, nevertheless! I made the cake above using two apples. Delicious, almost cookie-like. Great with our afternoon coffee.
Gerhild Naggert's Easy Crumb Cake
Ingredients:
- 2 cups flour
- ½ cup granulated sugar
- 1½ tsp baking powder
- ½ cup butter
- 1 egg
- ½ tsp vanilla
- grated lemon zest (optional)
- fruit such as fresh or frozen blueberries or tart cherries
Instructions:
- Preheat oven to 350° F.
- Put flour, baking powder and sugar in a bowl. Add one egg. Cut in cold butter in small pieces on top. Add vanilla and lemon zest.
- Mix with cake blender to cut the butter in. Then use your hands to make crumbs.
- Put ⅔ of the crumbs into a greased 8" X 12" X 2" pan.
- Put fruit on top. Put leftover crumbs on top. Sprinkle with sugar and little pieces of butter.
- Bake for about 55 minutes until golden brown.
- Serve warm with ice cream or cold with whipped cream.
Don't forget to check out the other recipes sent in by the other Gerhilds in the world. There aren't many of us, but we are SPECIAL!
When I made this (photo above) I used 2 apples, peeled and cut into thin slices.
I also used a 9" X 12" pan which made the base thinner than the recipe states.
The result was almost cookie-like. Hubby likened it to oatmeal cookies. Not a cake like base at all.
But, it was delicious and fit perfectly with our afternoon coffee. I will certainly make this again!
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What others are saying about Oma's cookbooks
Gerhild’s Just Like Oma website has always been a go-to when I’m searching for German recipes that taste like home, so I’m absolutely delighted that her fabulous recipes have been captured in book form.
This beautiful cookbook is loaded with regional recipes and mouthwatering photographs.
Best of all, there are tips to insure that your dishes taste just like Oma’s. German Meals at Oma's is destined to be a kitchen essential for all German-American kitchens
➤ Karen Lodder
Author of German Girl in America
These delicious soups are truly made in no time at all, quick, as the title says, with ingredients that you most likely have on hand.
What a relief it is not having to go shop for ingredients you don’t know how to pronounce!
Included in the book are many ideas of substituting the original ingredients and turning-up the taste a notch or totally changing the taste of the soup.
The directions are easy to follow and easy to understand.
You’ll have no problem serving these soups to your guests. They are foolproof & yummy delicious!
What I love the most is that you add a little bit of this and a little bit of that.
You don’t have to be exact at all with measuring the ingredients.
And cutting up the vegetables doesn’t have to be pretty either.
Gerhild makes it so easy! She takes away the fear of messing up or trying something new.
Quick Fix Soups is a great addition to my recipe collection, one I don’t want to miss.
Thank you, Gerhild, for inspiring us all and saving us time in the kitchen!
➤ Heidi Moellgaard
I have followed Gerhild’s recipes for many years.
Her recipes are similar to the ones I grew up eating from my German heritage.
I have found her recipes to be authentic and easy to understand.
In Gerhild’s book, German Meals at Oma’s, I like how she divided the recipes by regions of Germany.
I also love her pictures and little tips given about the recipes.
These are great for the readers!
I recommend this book for all cooks; beginners and experienced.
➤ Frances Peffly Moore, Author of Painless Cooking
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