German Cake(Fruit Filled)
A delightful fruit-filled cake featuring a tender batter and sweet fruit topping, perfect for dessert or casual gatherings, offering a balance of buttery richness and fruity tang.
Ingredients
Instructions
- Cream together margarine and sugar.
- Add eggs and vanilla and beat until smooth and creamy.
- Add flour and salt and blend until well mixed.
- Spread a little more than half of the batter on the bottom of a 13 x 9 x 2-inch ungreased sheet cake pan.
- Spread fruit pie filling over the batter in the pan.
- Drop the remaining batter by spoonfuls onto the fruit filling.
- Bake at 325°F (163°C) for approximately 1 hour.
- Top will be light golden brown.
- Test the cake with a toothpick for doneness.
- Serve warm with whipped cream or ice cream if desired.
Tips & Substitutions
For a lighter version, substitute half of the margarine with unsweetened applesauce. You can also use any fruit pie filling you prefer, such as cherry or blueberry, for a different flavor. To ensure even baking, rotate the pan halfway through the baking time. If you want a more decadent treat, consider adding a sprinkle of cinnamon or nutmeg to the batter.
Serving Suggestions
This German Cake is delightful when served warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For an extra touch, consider serving it alongside fresh fruit or a light fruit salad, which enhances its fruity flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. For best results, you can also reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of German Cake(Fruit Filled) contains roughly 455 calories, with 9g protein, 85g carbohydrates, and 4g fat. It is a good source of iron (18% of the Daily Value), protein (17% of the Daily Value), and vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned pie filling?
Yes, you can use fresh fruit to make your own filling. Simply cook down your chosen fruits with some sugar and cornstarch to thicken. This will give you a fresher taste and allow for more control over sweetness.
How do I know when the cake is done baking?
The cake is done when the top is light golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes to avoid overbaking.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).