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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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This is a recipe that is adaptable to different fruits but especially to ones that have lots of juice. I make it with rhubarb in the spring; peaches and blueberries in the summer; and best of all with plums in the fall. Read more . While not diet it is lower in fat and sugar Ingredients:
2 cups flour |
1/2 cup sugar |
1/2 tsp baking powder |
1 1/2 tsp baking soda |
1/2 tsp salt |
1 cup plain yogurt |
1/4 to 1/2 cup milk, or maybe evena bit more to get the right consistency |
1/4 cup vegetable oil |
1 egg |
4 cups sliced fruit or around 30 blue italian plums |
1/2 pkg fruit flavored gelatin dessert powder (match the flavour to the fruit) |
topping |
3/4 cup brown sugar |
1/2 cup flour |
1/2 cup rolled oats |
1/2 tsp cinnamon |
1/4 cup margarine |
Directions:
1. Preheat oven to 375F
2. Prepare baking pans-you can use 9 x 13 for a slightly thicker crust or a larger pan like 14 x 17 for a thinner crust (my preference). Either grease the pan or use a spray.
3. Combine the cake ingredients except for the fruit and the gelatin powder and beat for about 2 minutes. You want the dough to resemble the texture of a thicker cake mix so you may have to add a bit more milk to achieve this. Spread the dough in the prepared pan and distribute the fruit evenly over the top of the dough. If you are making this with plums then you can chop the plums or line up the opened up pitted plums in rows along the dough. Sprinkle evenly with dry gelatin powder matching the flavor to the fruit for example I use strawberry gelatin with rhubarb, peach with the peach/blueberry combo and usually I use grape with plums but strawberry is nice too-you get the idea.
4. Mix up the streusel topping cutting in the margarine with a knife till the mixture is crumbly and spread it evenly over the fruit.
5. Bake at 375F for about 25 minutes and check you may need to add extra time depending on which size pan you use. This cake is best served the day it is made but it will keep for a couple of days.
6. Quick Tip: I usually make the Streusel Topping in my food processor or mixer and I double or even quadruple the recipe and keep it in the freezer in a zip bag. When the topping is already mixed and waiting then this recipe is a snap to make when the whim strikes.
7. Note: I tried this with apples but found they were not as juicy as I'd like.
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