Platz-Thin Crumb Cake with Fruit

This little cake packs a lot of flavor! This little cake also packs a lot of sugar and butter-I'm just sayin'... It's from Mennonite Girls Can Cook. I've read many reviews of different Platz recipes and it's said that this works best with sour fruit-rhubarb, plums, cherries. They also say it's best eaten within 1-2 hours from the time it leaves the oven so the crumbs stay crispy, I don't see that being a problem:@)

If your crew has a big sweet tooth do not hesitate to make this cake exactly as written, it's very good.
Very indulgent, but very good:@)

Platz-Coffee Cake with Fruit and Crumbs-from Mennonite Girls Can Cook

1 C A/P flour

1/2 C sugar

1 tsp baking powder

1/4 C butter

1/2 C milk

1 egg, lightly beaten

1 tsp vanilla
fruit

1. Mix flour sugar and baking powder in bowl, cut in butter with fork/pastry blender till combined-or add all to a food processor.
2. Stir in the wet ingredients until just combined.
3. Pour into well greased 9x13 pan and spread evenly (they say you can use a 9x9 if needed but Platz is traditionally a thinner cake).
4. Top with finely diced fresh or frozen fruit of your choice (I used two 14oz cans of sliced peaches in juice-not syrup- and dried them as well as I could, even blotting with paper towels). You want to cover as much of the batter as you can with fruit.

Topping:

1 1/2 C A/P flour

1 1/2 C sugar

1/2 C butter, melted

1. Mix all to make crumbs and sprinkle evenly over cake.
2. Bake at 350 degrees in top third of oven for about 30 minutes or until golden brown.

Have a happy day:@)