We’re off to Berlin tonight, an overnight bus that I hope I will get some sleep on as tomorrow we will be going to a music festival with a friend and I feel it might be a bit of a big day….
I made this cake the other day, with the abundance of strawberries we’ve been getting form the local farms here. I wanted to make something for the beautiful people we’ve been staying with, to say thank you. It’s really been so enjoyable and such a great insight into German life. There is nothing like staying with locals to really discover a place. I’m so appreciative and i can’t wait to have them stay with us one day in Australia.
My Mum used to make this cake all the time, in the form of a slice, and just with apples. It was the highest selling slice in the little cafe we owned and ran at the time. I don’t know what made me think of it the other day but I wanted to re-make it with the addition of strawberries. As you will see in the recipe, there is a bit of a shortcut. At first I wasn’t going to do it, but then I thought, hey, it was always so good when Mum made it, why change a good thing? In Australia we used to use the Homebrand Butter Cake Mix, but I couldn’t get that here in Germany so I had to tweak it a little by adding an egg and a little extra butter. The recipe here is how you would make it in Aus, but if you can’t get that Butter Cake Mix, then just use what you can find and add what you feel. You just want a kind of dry biscuit base dough, not a runny cake batter. Good luck!
1 packet Butter Cake Mix
1 cup desiccated coconut
150g butter, melted, plus 25g
2 apples, peeled and chopped into 1cm cubes
750g strawberries, halved
2 tbs spiced rum (optional)
6 tbs caster sugar
400g sour cream
1 tsp ground cinnamon
Pre-heat oven to 180 degrees celsius. Grease and line a spring form cake tin.
In a large bowl, combine the cake mix with the coconut and the 150g melted butter. Mix well to combine. Press mixture evenly into the base of the cake tin and place in the oven. Bake for 15-20mins or until lightly browned. Remove and set aside.
In a medium saucepan, over medium heat, melt the 25g butter and add the apples, along with 4 tbs of the caster sugar and the rum. Cook, stirring, for about 5mins or until just starting to soften. Add 500g of the strawberries and continue to cook, stirring, for a further 5 mins. Remove from heat.
Using a slotted spoon to leave the liquid behind, spoon the apple and strawberry mix on top of the cake. Evenly distribute the fruit and then top with the sour cream, smoothing with the back of a spoon.
Combine the remaining 2 tbs caster sugar with the cinnamon and sprinkle on top of the sour cream.
Return cake to the oven and cook for a further 25-30mins, or until sour cream has set.
Allow to cool in the pan.
Meanwhile, set the leftover fruit cooking liquid over medium heat. Bring to the simmer and turn heat to low. Simmer for 5mins or until reduced and thick. Allow to cool and then mix with the remaining 250g strawberries.
To serve, remove cake from pan and top with the strawberries and syrup.