SPOON CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
- Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
- In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
- Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
- For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.
MIXED BERRY COFFEE CAKE
Use thawed frozen berries to add lots of flavor with little effort.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
STRAWBERRY SPOON CAKE
This unfussy cake with a top layer of jammy strawberries is so gooey it's best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries - frozen or fresh. If you're using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it's hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Provided by Jerrelle Guy
Categories cakes, custards and puddings, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
- Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
MIXED BERRY SPOON CAKE
Make and share this Mixed Berry Spoon Cake recipe from Food.com.
Provided by scarley
Categories Berries
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 573.8, Fat 20.7, SaturatedFat 11.8, Cholesterol 100.8, Sodium 317.4, Carbohydrate 94.6, Fiber 13.2, Sugar 59.2, Protein 7.8
MIXED BERRY SPOON CAKE
this is a good summer dessert.
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Desserts
Number Of Ingredients 15
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
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.
BERRY BEST UPSIDE-DOWN CAKE
Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.
Nutrition Facts : Calories 300, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g
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