Strawberry Spoon Cake
Ingredients
- Cooking spray Cooking spray Cooking spray
- 10 ounces strawberries
- 1 lemon , zested and juiced
- 113 g salted butter
- 100 g sugar
- 1/3 cup buttermilk
- 125 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Vanilla ice cream Vanilla ice cream Vanilla ice cream
Shop ingredients
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Instructions
- Set the oven rack in the center. Grease an 8-inch cake pan with cooking spray and set it aside.
- Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl. Set aside.,There’s no need to measure exactly how much lemon zest and juice you add—any amount your lemon gives you is a good amount. Use a Microplane to zest the lemon first and then cut it in half to juice. Its acidity will prevent your strawberries from turning brown-gray when baked and will enhance their natural sweetness.
- In a medium bowl, use a rubber spatula to stir together the melted butter and the remaining 1/2 cup sugar. Add the buttermilk, flour, baking powder, and baking soda and stir until combined.
- Scrape the batter into the prepared cake pan and spread it into an even layer. Spoon the strawberries and all of their juices evenly on top of the batter. Don't push the strawberries down.,Simply Recipes / Mark Beahm
- Bake the cake for 35 to 40 minutes, until the top and edges are golden brown. The strawberry juices in the center of the cake will be bubbling, and that’s OK—they’ll thicken and become jammy after you pull the cake from the oven.,Cool the cake on your kitchen counter for about 5 minutes. Spoon the warm cake into bowls and serve with vanilla ice cream.,How to store leftovers: Tightly cover the cake pan with plastic wrap and refrigerate for up to 2 days. Reheat in the microwave for 20 to 30 seconds if you’d like to serve it warm again.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm
Source
Original recipe: View Original