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!

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