Quick nectarine cake with crumble

Ingredients for 1 servings:

• 70 g margarine or butter
• 60 g sugar
• ½ packet of vanilla sugar
• 1 egg(s)
• 1 tsp lemon juice
• 70 g flour
• 2 nectarines, with peel cut into wedges
• 1 tsp, leveled baking powder
• 20 g flour for the crumble
• n. B. sugar or brittle and butter flakes for the topping
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from the microwave – also great with apples, peaches, nuts or cherries

Beat the butter until fluffy. Add the sugar and vanilla sugar and mix until smooth. Stir in the egg and lemon juice. Now add the baking powder and sprinkle in the flour, stirring briefly. Pour 3/4 of the batter into a small, greased, microwave-safe dish (I use a single-serving stoneware casserole dish) and place the nectarine slices close together. Add the remaining batter, adding flour, and crumble it with your fingers (approx. 15-20 g) and sprinkle over the batter. Add sugar or brittle and butter flakes as desired. Microwave at 600 W for a maximum of 6.5 minutes, then let stand for at least 5 minutes. Nice variations: You can use any other fruit instead of nectarines. The rule of thumb is: the less juicy the fruit, the shorter the cooking time. If you double or triple the amount, increase the cooking time (but never longer than 12 minutes). Drizzle some sweet cream on the freshly baked cake to make everything more moist. Replace the butter with oil (note: reduce the amount of oil by 20% compared to the butter). Stir ground nuts (to taste), bitter almond oil if desired, and small dollops of Nutella into the batter.