Fruit Crumb Cake with Jam

I've eaten this cake several times already. My mother-in-law makes it, and she has tested it in many different ways. It's been made with currants and gooseberries, with just currants, with apricots, and a few days ago with peaches. It depends on what fruit we have on hand, and any of them will be good. The best thing about this cake is that, depending on the fruit we use, we get a cake with a slightly different character. My mother-in-law's cake has never turned out exactly like the first one, but every time it disappears very quickly. So quickly, in fact, that I took the photos in a hurry. Still, I hope they will tempt you at least a little to try the recipe.

The recipe comes from the magazine "Bild der Frau – Gut kochen & backen" 4/2011.

Preparation time: about 30 minutes for the cake + 50 minutes of baking

Instructions:

Wash and dry the fruit, and peel and cut it if needed.

Preheat the oven to 180°C (350°F) (convection 160°C (320°F)).

Mix the flour with the baking powder, add the remaining cake ingredients and mix everything into a smooth batter. Line a 25x35 cm baking pan with parchment paper, spread the batter in it, arrange the fruit on top and bake for 30 minutes.

Meanwhile, mix all the crumb topping ingredients and work them into crumbs with your fingers. Sprinkle the crumbs over the partly baked cake and bake for another 20 minutes.

Warm the jam and strain it through a sieve (optional). Take the cake out of the oven and brush it with the jam right away. Let it cool on a wire rack.

Enjoy!

Additional information:

One serving contains about 293 kcal, 14 g fat, 34 g carbohydrates, 6 g protein.

*This is a German recipe, which calls for the whole packet of baking powder. The packet contains 16 g of baking powder and is meant for 500 g of flour.