WHAT IS SPOON CAKE RECIPES

STRAWBERRY SPOON CAKE | ALLRECIPES

Strawberry Spoon Cake | Allrecipes image

This spoon cake is sort of a mix of a spoonbread, a pudding cake, and a biscuit all in one. It's then topped with delicious strawberries for an easy, home-style dessert. It's better to err on the side of under-baking this cake rather than over-baking, as it's meant to have a soft center. Serve it warm, with some vanilla ice cream, if desired.

Provided by Kim

Categories Desserts Cakes Strawberry Cake Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 cups sliced fresh strawberries
2 tablespoons white sugar
1 tablespoon lemon juice
½ cup unsalted butter
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1?½ teaspoons vanilla extract

Steps:

Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

Nutrition Facts : Calories 304.6 calories, CarbohydrateContent 44.6 g, CholesterolContent 31.7 mg, FatContent 12.2 g, FiberContent 1.7 g, ProteinContent 4.6 g, SaturatedFatContent 7.5 g, SodiumContent 319.8 mg, SugarContent 19.3 g

MIXED-BERRY SPOON CAKE RECIPE - GRACE PARISI | FOOD & WINE

Mixed-Berry Spoon Cake Recipe - Grace Parisi | Food & Wine image

To vary the filling here, 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. More Fruit Desserts

Provided by Grace Parisi

Total Time 2 hours 20 minutes

Yield 8 to 10

Number Of Ingredients 14

Ingredients

4 pints strawberries (2 pounds hulled and quartered)
2 pints blackberries (1 ounces)
2 pints raspberries (1 ounces)
¾ cup sugar
2 tablespoons cornstarch
1?½ cups all-purpose flour
1 cup sugar
2 teaspoons finely grated lemon zest
1?½ teaspoons baking powder
1 teaspoon kosher salt
2 eggs
½ cup milk
1 teaspoon pure vanilla extract
1?½ unsalted butter (melted)

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.

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STRAWBERRY SPOON CAKE RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes

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.

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This famous french desert does not need any introduction. Also famous with name of molten chocolate cake or chocolate lava cake, this rich, creamy and gooey cake melts in the mouth. I specially love making this cake in single serve ramekins for parties or large family get-together.

Simply whip the batter a day before the event, pour in ramekins, wrap and leave in refrigerator. Bake it just 30 minutes before dessert course and wow your guests with warm chocolaty cake, just out of the oven.

I also love topping it with some vanilla ice-cream. yummy!!

From chefdehome.com
Total Time 45 minutes
Cuisine French

Dust the individual ramekins with powdered sugar and enjoy.

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KENTUCKY SPOON BREAD RECIPE: HOW TO MAKE IT

This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting.
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Side Dishes
Calories 197 calories per serving

In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

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Apr 01, 2021 · This strawberrry spoon cake reminds me of strawberry shortcake but with the berries baked right in. The flavors mimic so closely a strawberry shortcake, that’s the comparison I can make. Unlike this recipe, spoon bread is a lot more like cornbread, and made with cornmeal. Spoon bread tends to be savory.
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