Are you ready for another delicious, easy recipe to add to your repertoire?
Oh good.
This recipe actually comes from Anna’s mother in law, who was kind enough to share it fresh out of the oven with my husband and myself when we were visiting – oh, and we let Anna and Carl have a teeny bit too – and we were sold. I believe it’s either a traditional German or Dutch dessert, but I really can’t be sure. Maybe one of you guys know more about its origin? It’s super flexible, as you can choose pretty much any fruit you like, and it takes just minutes to put together. The result is a moist, sweet-tart coffee cake with a light crumb topping. Yum. That’s my kind of dessert!
Soooo, a huge thanks to Anna’s MIL, Mrs. N, and I think my in-laws thank her as well, as they were the guinea pigs of my first attempt. I thought making a 9×13 would leave us with an insurmountable-sized cake for such a small bunch…I should know my family better than that :) I’m pretty sure Brandon even snuck some for breakfast before work. How do I know this? Because I noticed a difference in the cake from when I snuck some before bed, to when I got up in the morning, to, ahem, check to make sure it was still ok.
Oh dear.
So anyways, file this easy recipe in your back pocket (or on Pinterest :)) for when you need something quick and delicious – it’s perfect with a lazy Sunday coffee or tea! And be sure to have a large crowd, so you don’t get stuck eating it all yourself. Sigh. It’s a hard knock life :).
- CAKE:
- 1½ cups all-purpose flour
- ¼ tsp salt
- 3 tsp baking powder
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup (+ 1 tbsp if needed) butter/margarine/shortening, melted (I used margarine)
- ½ cup sour cream (+ 2 tbsp if needed)
- Fruit of your choice - I used 1 pint of raspberries
- TOPPING:
- 1 cup flour
- ½ cup sugar
- ½ cup margarine or butter
- FOR CAKE: Preheat oven to 350F
- Mix dry ingredients and wet ingredients in separate bowls, then combine just until dry ingredients are all moistened. Add the extra bit of butter or sour cream if you find the batter is too dry and is not coming together.
- Press into a greased 9x13" pan. It helps to make your hands a bit damp, and use your hands to press it in.
- Sprinkle with fruit.
- FOR TOPPING: Melt butter, and combine with flour and sugar. Sprinkle over top of cake.
- Bake at 350 for 30 mins.
Oh Chelsea….what a pretty cake! I’ve not heard of a plat before, but I would love to try this. It looks lighter than a coffee cake. Delish! : )
It looks so ethereal! I’ve definitely seen something similar to this at a German bakery I used to go to in Wisconsin. I don’t know if it had this name, but it looked just like this with all the delicious crumbs on top.
I have never heard of this dessert, but the words “plats” makes me think of flats…which are my favourite kind of shoe. And raspberries are my fav. berries! This dessert looks (and sounds) like heaven!
Great bedtime snack! ;)
Yum, this dessert looks so light and I love any dessert with raspberries!
What a moist, delicious looking cake! And I cannot resist a cake topped with streusel…so I’d be sneaking a piece for breakfast, too :)
I will have to try it…Mrs. N is a great cook :)
I’m a fan of any fruit dessert with a crumb topping! :)
Yum! this looks so good! I think my little guy would love it. He just asked me to make some muffins with raspberries, but I’m sure he would like this too! Looks perfect!
I’m up for anything with fresh fruit and a crumb topping. Seriously, you could trick me into eating just about anything if it looked like this!
Hi, I was going to make this but I see that you listed baking powder twice, first 1/4 tsp, then 3 tsp. Maybe you could let me know which to use and if one should be baking soda
Thanks, and I love your page.
Sorry about that! The 1/4 tsp is supposed to be salt. The 3 tsp is baking powder :) Let me know how it turns out!
I used blueberries – I had some in the fridge, it turned out really good. I still want to try also with raspberries.
Thanks for letting me know! I’m trying it with plums for the weekend, so hope that works too! :)
you have baking powder in the recipe twice?
Whoops! The first 1/4 tsp is salt :) I’ve made the change – thanks for pointing it out!