This dear little book was found at the Port Adelaide market last weekend. I considered buying a $75 mixmaster but bought the Barossa Cookery Book instead.
When I got home J said 'Why didn't you buy the mixmaster?' Why indeed... space being the optimum question/answer.
I love German cakes like struedel cake and Bienstich. I've been pouring through this cookbook since Sunday trying to determine the best (read: foolproof) German cake I could make.
German Coffee Cake
2 cups sugar
1 cup butter
3 cups SR Flour
1 cup milk
1 cup flour
1 cup sugar
1 tsp cinnamon
1/4 lb (about 125gm) butter
Heat oven to 190C. Grease and line a springform tin.
Beat butter and sugar to cream, add eggs, then milk and lastly flour. Pour into tin.
In another basin, mix the topping ingredients: flour, sugar and cinnamon. Rub in butter to crumbs.
Crumble on top of cake mixture and bake for 60-75 mins. This makes a big cake.
It's actually 1/4 lb butter. The print was so tiny!
Small difference! So the topping is meant to be dryer and crumblier.
Don't worry about mistakes, I say.
'cept I can't show you the result because it's too embarrassing.
It did taste quite yummy though.
Does not posting a picture of the final cake defeat the purpose of a cooking post?