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Thursday, July 21,2011

Triple Berry Spoon Cake

By Danette Randall

 

Yippe! I got an invitation to a pool party from a lovely Boulder Weekly reader. They remembered my request for a boat ride last year and thought this was the next best thing. How nice was that? It did however, just like my bikini, come with strings attached. You guessed it — I have to bring the desserts, four to five to be exact.

I think I can handle that for a day of lounging and cocktailing by the pool. This had better not be a little blow up or above-the-ground pool. If that’s the case, all I’m bringing is four different types of Jell-o. (That will show ’em!) For now, I will think positive and put this tasty little recipe in the mix for the pool party. Triple Berry Spoon Cake. This is such a delicious treat, I could eat it all day long. (Bad idea for swimsuit season.)

This is somewhere in between a crisp and a pound cake. The cake portion really holds up with all the delicious berry drippings, a somewhat sturdy cake. Who doesn’t sit around salivating about a “sturdy” cake? Imagine, if you will, a buttery cake that doesn’t fall apart, but melts in your mouth soaking up all the berry juice. See what I’m talking about? Sturdy = very, very good!

The berries and the cake cling together like they have known each other forever. I guess that’s appropriate for a spoon cake. I’m sure the berries would be hurt if the cake didn’t want to spoon after getting all hot and steamy in the oven. You know how sensitive berries can be. I’m using strawberries, blackberries and raspberries. You could use any berry combo you want. Blueberries would be delish. I just opted for my favorite little blackberry instead. Mixing some berries with peaches or plums is also a nice combo.

I can picture this dessert all finished, dolloped with some whipped cream or maybe a scoop of ice cream, placed on a nice picnic table covered with a red checkered table cloth — so summer! Yes, I’m living in Leave it to Beaver land (or chuckwagon dinner land), but I don’t mind.

I hope my soon-to-be new friend has the same ideas as I do. Although, as long as the pool is rocking and there are wine spritzers to wash down the spoon cake, he can serve it up on a TV tray for all I care. As long as he doesn’t want to spoon, of course.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Triple Berry Spoon Cake

12 ounces blackberries

12 ounces raspberries

16 ounces strawberries (stems off, cut in half )

1 tbsp. cornstarch

1/2 cup granulated sugar

Cake Batter

1-1/2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 cup milk (I used 2 percent)

2 eggs

1/2 tsp. almond extract zest from one medium orange

3/4 cup unsalted butter (melted)

Preheat oven to 350. In large bowl, combine berries, cornstarch and sugar. Toss to coat, set aside.

In another large bowl, combine flour, sugar, baking powder and salt. Sift. Add in milk, eggs, almond extract and orange zest. Mix until batter is well combined. Add in melted butter, and stir until smooth.

Pour berry mixture into 9-inch-by-13-inch baking pan. Pour cake batter over berries. Leave some fruit peeking out. Bake for 40 to 45 minutes, until cake is golden brown and fruit is bubbling. Let cool for at least an hour.

Serve at room temperature or cold from refrigerator. Top with whipped cream or vanilla ice cream.

Enjoy! Respond: letters@boulderweekly.com

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to

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