Friday, August 31, 2012

Fruit Platz

 
As I'm posting this, I wonder how many versions of Platz have already been posted and could still be added. It seems to be one of those recipes that every Mennonite family has a  different recipe for. And they are all good.This one comes from our daughter-in-law's family. Where most recipes tend to use butter, this one uses cream. I look at is as possibly less fat content and just plain delicious. Thanks, Elma!
Ingredients:
pastry:
  • 2 cups flour
  • 4 Tbsp sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp shortening
  • 1 cup cream
  • 1 egg
crumbs:
  • 3/4 cups sugar
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 2 Tbsp butter
  • 2 - 3 Tbsp cream
Method:
  1. Mix together dry ingredients for pastry.
  2. With pastry blender, blend in shortening, then stir in combined egg and cream. Stir well until it holds together.
  3. Pat and stretch into 9X13 or 9X9 inch greased pan. Light colored pan - preferred.
  4. Cover with desired fruit. Sliced apricots, peaches, apples, blueberries, cherry pie filling or chopped rhubarb - are some good options.
  5. Combine dry ingredients for crumb mixture. Blend in butter and cream, using pastry blender or fingers until desired crumb consistency. Cover fruit.
  6. Bake in the top third of oven at 350 F until golden, for 40 - 45 minutes.



Posted by Picasa

17 comments:

  1. Do you mean heavy cream?

    ReplyDelete
    Replies
    1. The kind of cream you use for whipping cream. (33% milk fat - in Canada)If you are watching calories you could try Half and Half (coffee cream)- I have not tried it.

      Delete
  2. Most butter is 80% butterfat. If the cream is 33% and you use 2 tsp butter and 3 cream, the average fat content would be 52%. Half and Half is about 8% fat. If you used it instead of heavy cream, you'd be reducing it to 35%. That might be too low, and your cake might not be very good. But hey, try it and see, then let us know how it comes out.

    ReplyDelete
  3. Thanks Anneliese for this recipe. Platz is not one of my kind of Mennonite traditions but I love it!!! Many of my co-workers make this and now I have a great recipe to follow and have some peaches that need to be used - perfect timing!

    ReplyDelete
  4. My mother used to make something similar, only it was called kugle. I'm not sure where that word originated, perhaps it's German. But mom would use whatever berries were in season and folks always loved it. Thanks for sharing.

    ReplyDelete
    Replies
    1. we called it Streussel Kuchen.

      Delete
  5. mmm this would be delicious with so many different fruit choices-thank you

    ReplyDelete
  6. I enjoyed this platz so much! It is another great recipe for a famous and delicious Mennonite coffee cake.

    ReplyDelete
  7. Platz is my go-to dessert, when I am in a hurry. And everyone loves it!

    ReplyDelete
  8. shirley reimer bertheletteAugust 31, 2012 at 12:51 PM

    Anneliese which size pan do you use for this? wouldn't a 9x9 be to small,, or does this matter for this Platz. <3

    ReplyDelete
    Replies
    1. Shirley in the photo I am using a 9x9 but a 9x 13 is great too!

      Delete
  9. My Mom used to top it with slivered almonds and a fine sugar topping. It wasn't a glaze, and wasn't just sugar sprinkled on over top either. It was delicious! Lyn

    ReplyDelete
  10. And I had a taste of this one on a special night. It was delicious...even the night snack.

    ReplyDelete
  11. I'm making this tonight with Rhubarb. I wonder if I should sugar the Rhubarb chunks a bit first? Hmm... .

    Sharon

    ReplyDelete
    Replies
    1. It depends if you don't mind a bit of tartness. You could sprinkle about 2 -3 Tbsp over top of the fruit before adding the crumbs, if you like but I have done without land it was still good.

      Delete
  12. can you freeze platz?

    ReplyDelete