Blitzkuchen mit Obst (Lightning Cake with Fruit) is a traditional German recipe for a classic quick to prepare cake of a sponge base topped with chopped fruit with a streusel toping. The full recipe is presented here and I hope you enjoy this classic German version of: Lightning Cake with Fruit (Blitzkuchen mit Obst).
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This is named blitzkuchen (lightning cake) as it comes together super fast. It's the perfect way to use up all kinds of seasonal fruit. Try rhubarb and strawberries in the spring, berries and stone fruit in the summer, and apples or pears in the fall. I actually came across the recipe by accident as I was looking for something new to make with the summer's bounty of blackberries.
Fresh, seasonal fruit is best, but you can use frozen fruit too. Berries work nicely, as does sliced stone fruit like peaches, nectarines and plums. Use only enough fruit to cover the batter in a single layer, or your cake may be turn out tasty but a little soggy.
For the Streusel topping:
150g Sugar
60g plain Flour
4 tbsp Butter, melted
Method:
Pre-heat oven to oven 180°C. Grease the base of a 22×22cm square or 22cm diameter cake tin.
Combine the dry ingredients in a large bowl, mixing thoroughly to combine.
Beat together the milk, egg, lemon zest and vanilla together in a separate bowl, whisking until smooth.
Form a well in the centre of the dry ingredients then add in the wet ingredients and melted butter. Stir everything together until smooth then scrape the batter into the baking tin and smooth out the surface so it covers the bottom evenly.
Spread the chopped fruit evenly over the batter.
For the topping: In a small bowl, mix together the streusel crumb ingredients until well blended. Sprinkle evenly over the top of the fruit.
Transfer the cake tin to the centre of your pre-heated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake emerges cleanly.
Remove from the oven and allow to cool completely before un-moulding and serving. Sprinkle with powdered sugar if you like. Delicious served topped with a little Schlagsahne (whipped cream)!
You can make this cake slightly richer by blending 70g of slivered almonds with the other ingredients for the streusel topping. In which case, it becomes a Blitzkuchen mit Mandeln.
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