Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Triple Berry Spoon Cake
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 79 mg
- Sodium
- 179 mg
Make the most of your fresh summer berry harvest with this beautiful and easy dessert. A touch of sweetness from both turbinado and brown sugar enhances the berries' natural flavor, while a hint of lemon zest in the tender cake adds balance. Serve warm with a big scoop of vanilla ice cream for a seasonal treat.
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 79 mg
- Sodium
- 179 mg
Ingredients
Directions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round or square cake pan or 2-quart baking dish with butter.
- Toss the berries, cornstarch and 1/4 cup of the brown sugar in a medium bowl until thoroughly combined. Let the mixture sit at room temperature, stirring every couple minutes, until the berries soften and release some of their juices, about 10 minutes.
- Meanwhile, whisk the butter, milk, vanilla, egg, lemon zest and remaining 1/2 cup brown sugar in a large bowl until smooth and combined. Whisk in the flour, baking powder and salt until just combined and a thick batter forms.
- Transfer to the prepared pan and smooth the top into an even layer. Spoon the berries and their juices over the top of the batter, then sprinkle with the turbinado sugar (more so along the edges of the pan and on the batter peeking through).
- Bake on the center rack until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes, then spoon into bowls and serve warm with a scoop of vanilla ice cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
