apricot platz

If you haven't grown up amongst Russian Mennonite folk, you probably have no idea what 'platz' is. Feel free to substitute the word cake. I enjoy using the word since it connects me to my Mennonite heritage. I like to imagine my ancestors enjoying their home baking as much as our family enjoys mine. This is a great base recipe for lots of different fruit. I haven't decided if I like the apricot version or the fresh peach version. It's a tough one. Whatever you choose, the smell that comes out of the oven is amazing!

Apricot Platz

Ingredients:
Set aside: 3 egg whites, stiffly beaten

Beat: 3 egg yolks
1 cup sugar
2 tbsp. butter, softened
until light and fluffy.
Stir in: 1/2 cup milk
1 tsp. vanilla

Sift: 1 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
Blend into egg yolk mixture. Immediately fold in egg whites. Spread into greased 9x13 inch pan. Top with apricots (cut in half and remove the pit). Place cut side down. (Feel free to substitute peaches or plums).

Streusel: 1 cup flour
1 cup sugar
1/2 cup butter, cold
1/2 tsp. vanilla
Mix by hand until crumbs form. Sprinkle over fruit.
Bake at 350 degree F. oven for 35-40 minutes or until the streusel is light brown. (This takes much longer in my oven. Closer to 55-60 minutes).