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Saturday, September 15, 2012

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:@)

17 comments:

  1. Looks so good. Love that crispy topping!

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  2. It might be loaded with sugar and butter, Lynn, but in my book it has to count for a serving of fruit, too! LOL

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  3. You bet I could eat that cake....every caloric bite would be enjoyed!!

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  4. Love that you have to eat this within 1 - 2 hours of baking. My kind of dessert.

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  5. Oh, I love fruit desserts with crumb toppings. I have a feeling we could make this disappear quite quickly :)

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  6. Ok, my sweet tooth kicked in and my mouth started watering as I perused the recipe. I'll be trying this one for sure. I love sharing the baking with my grands. I hope that when they smell delicious scents of baked goods, that they'll think of their loving Amma.

    Sending cheer across the miles,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

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  7. That looks so yummy that I just want to reach in through the screen and grab a piece. Yummo!!!

    Hugs,
    Susan and Bentley

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  8. Hi Lynn,
    if you need help to eat the cake in the orescribed time, don't hesitate to contact me. I would immediately come for help. It looks so yummy. Thank you for sharing the recipe.
    Best greetings, Johanna

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  9. Mennonitte girls can cook. We know that first hand here. Used to have a restaurant right near us. It was wonderful. They had yeast rolls that were awesome just like this cake Lynn.

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  10. As I was reading the "cake" part of the recipe.I thought this ain't so sweet we can't eat,then I got to the "topping" and I might "cut" the sweet a little...teeehehe.
    I think I'll give it a try....this looks soooo good...wish I had some with coffee right now.

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  11. Hi darling, all I can is YUMMY! Thanks for sharing the recipe.. hugs ~lynne~

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  12. Oh, yum...I could see topping this with vanilla ice cream too. Looks delicious! Thanks for stopping by and leaving me a sweet comment on my Touch of Fall post this week. Have a great week ahead!
    Blessings,
    Nici

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  13. It looks wonderful! I will try it.

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  14. No, I have the feeling that it would be NO problem to have this taken care of within 2 hours without a crumb remaining!

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  15. It looks soooo good, Lynn! I love it on your pretty plate, too. I'm thinking that it would be great for breakfast, or brunch, besides being a wonderful dessert, too. I LOVE crumb toppings.

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  16. Wow, everything looks delicious! The second I came to your blog, my mouth began watering for all the scrumptious-looking food :) I am ddefinitely going to become a follower and I look forward to your future posts.

    Blessings to you,
    Stephanie

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Thanks for stopping by!

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