Grandma's delicious crumb cake

Ingredients for 1 servings:

• 1 kg of fruit, e.g. apples, rhubarb, sour cherries or currants; fresh, frozen or from a jar
• possibly grease for the mold
• possibly brown sugar for sour fruits
• 150 g butter or margarine, no light products
• 150 g sugar
• 125 g wheat flour type 405
• 125 g whole wheat flour type 1050
• 3 tsp, leveled baking powder
• 1 packet of vanilla sugar or the pulp of a vanilla pod
• 1 pinch of salt
• 4 eggs
• 200 g butter
• 200 g sugar
• 150 g wheat flour type 405 or whole wheat flour type 1050
• 100 g oat flakes, fine
• 1 tsp, leveled baking powder
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

for one tray; perfect for sour berries or apples, rhubarb, sour cherries

First, prepare the fruit by thawing or draining it. Then, combine all the batter ingredients in a mixing bowl and mix with a mixer or food processor until smooth. Line a baking sheet with baking paper or grease it well, pour the batter onto it and spread it evenly. Then spread the fruit on top. If you’re using very sour fruit, such as rhubarb, you can also sprinkle two heaped tablespoons of brown sugar over it, according to your taste. Preheat the oven to 200°C. For the crumble, mix the ingredients in a mixing bowl with a mixer or food processor until all the ingredients are well blended and larger lumps form. Then spread the crumble evenly over the fruit, breaking up any lumps into smaller pieces. Bake the cake at 200°C for about 35-40 minutes (regardless of whether you’re using fan-assisted or conventional ovens). Check it occasionally, and if it’s starting to brown too quickly, reduce the heat. A quick tip: the cake is tastiest when it’s still warm. Then it also makes a delicious dessert, especially with fresh whipped cream or if it’s been left to rest for a day.