She had originally given me the recipe using German measurements and also gave me a German measuring cup for a present to go with it. I converted the recipe to Imperial measurements for my own purposes but will include her measurements as well.
You will have to track down some Oetker baking powder because the stuff we use in Canada is different. With this baking powder, you start with a cold oven when you bake the cake. (think of the electricity you'll save by not preheating the oven!) I believe Oetker also puts out vanilla sugar as well. (If you can't find it, split a vanilla bean lengthwise and cover with sugar - unfortunately, you will have to let it sit for about 2 weeks to a month before the sugar will have lots of flavour. Try to remember to shake it once in a while.)
This is a lovely, dense textured cake that looks as good as it tastes!
1/2 cup (100 gr.) butter
1/2 cup (100gr.) sugar
1 tbsp. vanilla sugar
2 large eggs
4 drops lemon extract
1 1/4 cups (150 gr.) cornstarch
1 level tsp baking powder
6 tbsp. milk
500 gr. small purple/violet plums cut in quarters (you can also use apples, cherries, rhubarb or cranberries - I've tried all but the cherries and they were all delicious)
Cream butter. Add sugar, vanilla sugar , eggs and extract.
Mix very well - should be creamy.
Combine dry ingredients.
Slowly add to wet mixture, alternating with milk - in three parts. The batter will be very thick.
Pour (scrape is more like it) into a greased and floured glass 9x13 pan. Decoratively top with the plums (skin side down) and sprinkle on the streudel topping.
1/3 cup (75 gr) butter
1/3 cup (75 gr) sugar
1/2 cup (100 gr) flour
1 tbsp vanilla sugar
Place cake in a cold oven. Turn oven on to 350F.
Bake for 45 minutes. Check with a toothpick to see if it is done. If no crumbs adhere - it is done.
Before removing, broil the top until lightly browned. Watch carefully because it scorches easily.
Remove. Serve with whipped cream.