Brigitte’s German Streusel Cake

INGREDIENTS

INSTRUCTIONS

For the Cake:  Cream sugar and margarine togther. Stir in eggs, and
then alternate  stirring in the flour and the milk. 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:  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.  Authors Notes: "In Berlin, Germany (where I
was born) we make this  cake in the plum season and use fresh plums and
omit the streusel and  just sprinkle with 1 cup of sugar on top of the
still hot cake and  serve with whipped cream. You can use Cool Whip if
you like! This  cake is always sold at bakesales in the Army. We just
double the  recipe and cut it in squares and wrap it in saran wrap and
at the  last sale it was gone in 30 minutes!"  From:  Brigitte Sealing,
Cyberealm BBS, Watertown, NY originally  posted..... March 13, 1992
Typed for you by: Linda Fields, SysOp, Cyberealm BBS Watertown, NY
315-785-8098 or 315-786-1120  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 421
Calories From Fat: 172
Total Fat: 19.5g
Cholesterol: 49.6mg
Sodium: 394.4mg
Potassium: 211.1mg
Carbohydrates: 54.7g
Fiber: 2.4g
Sugar: 18.8g
Protein: 8g