Berry Spoon Cake

We had an amazing weekend, but truth be told, I am WAY TOO tired to write about it tonight.  Instead I'm going to leave you with this awesome Mixed Berry Spoon Cake recipe.  Enjoy!  I promise to write a little more tomorrow.  

 

FILLING:
4 pints strawberries, hulled and quartered
2 pints blackberries
2 pints raspberries
1 ½  TBL crystallized ginger (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscrystallizedginger.html)
 ¾ plus 2 TBL sugar
2 TBL cornstarch
Mix all ingredients and let stand for 10 minutes.

BATTER:
1 ½ cups flour
1 cup sugar
2 tsp lemon zest
1 ½ TSP baking powder
2 eggs
½ cup milk
1 tsp pure vanilla extract
1 ½ sticks salted butter - melted 

Preheat oven to 375 degrees F.  In a medium bowl mix together all dry ingredients.  In a small bowl mix together the eggs, milk and vanilla. Add wet ingredients to dry ingredient and mix together until evenly moistened (I can’t help but think of a friend ‘Nickie’ when I say the word moist! Hehehe) – then add the melted butter and mix till smooth.  

Spread the filling a 13x9 inch baking dish (or into three 8 inch rounds like I did – I was giving 2 away and keeping one).  Spoon the batter over the top leaving small gaps. Bake for 1 hour – the fruit should be bubbling. Let cool for as long as you can stand it, and then serve – it is yummy by itself or served with vanilla ice cream or homemade whip cream!  (Fine, buy Cool Whip – I won’t judge ;o)

This recipe is very versatile...you can change up the berries to your liking. If you fancy blueberries, throw them in....don't like raspberries, leave 'em out.  The choices are endless.....

***Recipe adapted from Food & Wine "Our Best New Classics"

Good night all....