Title: Brigitte's german streusel cake
 Categories: Cyberealm, Cakes
      Yield: 8 Servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
    3/4 c  Margarine
    1/4 c  Sugar
      2    Eggs
      1 pn Salt
      2 c  Flour
      2 ts Baking powder
  1 1/4 c  Milk
      1 lg Can drained fruit of choice
           -or 1 cup fresh sliced fruit

MMMMM------------------FOR THE STREUSEL TOPPING-----------------------
    3/4 c  Flour
    1/4 c  Sugar
    3/4 c  Margarine, cold, not soft
  1 1/2 ts Cinnamon
 
  For the Cake:
  
  1. Cream sugar and margarine togther. 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.
  
  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