It’s raining outside, days getting shorter and the temperature starts sinking. Without any doubt autumn is right around the corner. Or let me have a closer look, it’s still there before I even noticed that summer is over. But after that nice and long summer I really think we could be open for a nice and mild autumn. Especially because some fruits are still there and getting better and better. Mirabelles for instance. My uncle as a farmer has some nice kinds of fruits next to his grapes. Next to the Plums, apples, cherries and pears he also has some trees of mirabelles in his fields. Small yellow, cherry size and super sweet fruits that fit to autumn days as new wine and onion pie in germany.
Cake in Autumn
Cake is a good keyword. Normally I don’t like al those nice sweets out there and in summer you don’t get me to the sweet side of the force unless an ice maybe. But when days getting shorter and colder and everything is getting grey outside, a sweet fruity cake brightens up my minds as well. Especially when it’s handcrafted with love by my girlfriend and I could enduce the recipe from her to share it with you. So here is the delicious and handcrafted recipe for a mirabelle cake, following a recipe my father found in an old recipe book of his mother, my grandmother.
- 200g Grain
- 1 Egg
- 70g Sugar
- 100g Margarine
- 1tsp Baking Powder
- 500g Mirabelles
- 2 Tbsp Sour Cream
- Cinamon and Sugar
- 125g Butter
- 100g Sugar
- 1pkg Vanilla Sugar
- 200g Grain
- Mix up all the crumble ingredients and form a nice dough, then pick out small streusel
- mix up the dough ingredients to get a nice and little fat dough.
- Fill it into a cake springform pan, the easiest was is to flatten out the dough before.
- prick into the dough with a fork a few times
- spread the sour cream on the dough
- put the nice mirabelles on the sour cream and spread some cinamon and sugar on top
- sprinkle the crumbles as finish
- put the cake into oven for 30+ minutes at 160°C till the crumbles are golden brown