Best Mixed Berry Spoon Cake Recipes

MIXED BERRY SPOON CAKE

Steps:

• Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
• Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
• Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

MIXED BERRY SPOON CAKE

Steps:

• In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes. Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth. Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

MIXED BERRY SPOON CAKE

Steps:

• In large bowl, gently toss strawberries, blackberries and raspberries and candied ginger with sugar and cornstarch. Let stand for 10 minutes. Preheat oven to 375. In medium bowl whisk flour with sugar, lemon zest, baking powder and salt. In small bowl, whisk eggs with milk and vanilla. Whisk liquid into dry ingredients until evenly moistened, then whisk in melted butter until smooth. Spread filling in 13 x 9 inch baking dish. Spoon batter on top, leaving small gaps. Bake in center of oven for 1 hour until fruit is bubbling and toothpick inserted into topping comes out clean. Let cake cool for 1 hour before serving. The spoon cake can be made ahead and kept at room temperature for up to 6 hours. You can also make the cake with other seasonal fillings, such as replacing the berries with 4 pounds of stone fruit (peaches, nectarines and apricots), cut into large wedges; 4 pound of plums, cut into 1 inch cubes; or 6 pints of blueberries plus 2 T. of fresh lemon juice. Serves 8 to 10 Food and Wine