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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I saw this Spoon Cake and fell in love with this dessert! Berries, berries and more berries. Yum! This is from Delish on MSN. This is definitely a recipe for a crowd! Ingredients:
4 pints strawberries (2 pounds), hulled and quartered |
2 pints blackberries (12 ounces) |
2 pints raspberries (12 ounces) |
3/4 cups sugar, for the filling |
2 tablespoons cornstarch |
1 1/2 cups all-purpose flour |
1 cup sugar, for the batter |
2 teaspoons finely grated lemon zest |
1 1/2 teaspoons baking powder |
1 teaspoon kosher salt |
2 eggs |
1/2 cup milk |
1 teaspoon pure vanilla extract |
1 1/2 sticks unsalted butter, melted |
Directions:
1. Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
2. 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.
3. 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.
4. NOTE:
5. For a tasty variation on the filling, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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