Recipe: Obstkuchen (base, fruit topping, and glaze)

OBSTKUCHEN

FOR THE CAKE:
1/2 cup margarine or butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1 cup milk
FOR THE FRUIT TOPPING:
Good choices are:
-pineapple rings
-sliced peaches
-sliced apricots
-pitted cherries
-sliced bananas (soak banana slices in a little lemon juice or sprinkle with ascorbic acid powder so they don't turn brown)
FOR THE GLAZE:
1 cup fruit juice (apple or white grape is good)
1 teaspoon lemon juice
1 tablespoon cornstarch
a few drops of almond extract

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 12-inch round flan or deep pizza pan.

Cream together butter, sugar, 1 egg, and vanilla. Mix in flour, baking powder, and milk. Beat until smooth. Pour into prepared pan.

Bake for 20 to 30 minutes.

TO PREPARE THE FRUIT TOPPING:
Cool and turn out on a large platter or serving tray. Arrange fresh or canned fruit (well-drained) on top of the cooled cake.

TO MAKE THE GLAZE:
Combine fruit juice, lemon juice, cornstarch, and almond extract in a saucepan. Cook until thickened. Cool slightly. Spread glaze over fruit.

Serve with ice cream, whipped cream or sherbet.