FOR THE CAKE
3/4 cup margarine
1/4 cup sugar
2 eggs
1 pinch salt
2 cup flour
2 tsp baking powder
1 1/4 cup milk
1 large can drained fruit of choice or 1 cu, p fresh sliced fru
FOR THE STREUSEL TOPPING
3/4 cup flour
1/4 cup sugar
3/4 cup margarine, cold, not soft
1 1/2 tsp cinnamon
Directions
FOR THE CAKE: 1. Cream sugar and margarine together. Stir in eggs,
and then alternate stirring in the flour and the milk. 2. Grease and
flour a small cookie sheet or sheet cake pan. Pour batter in pan,
spread to evenly coat. Top with fresh sliced fruit or well-drained
canned fruit. FOR THE STREUSEL TOPPING: 1. Mix flour, sugar and
cinnamon in a bowl. Cut the margarine in small pieces and drop in
flour mixture. Mix together well -- the best way is to mix it with
your hands. Mix until all is a consistency of a streusel topping. If
it gets too dry, mix in a little more margarine. If it gets too
sticky, add a little more flour. Sprinkle over cake/fruit mixture in
cookie sheet/sheet cake pan. Bake for 30-35 minutes at 350F.
Servings: 8 servings
Brigitte's German Streusel Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; German
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into the distant past, in fact as far into history as the ancient Egyptians, and maybe even further. Having said that, these, early cook books were just basic pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of Roman times made use of many different spices, including a few that are still present in modern kitchens such as basil, mint and dill. During the next few hundred years, the families of Europe strove to serve up the most exotic banquets, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks were greatly in demand mostly due to higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Brigitte's German Streusel Cake recipe.
