TRIPLE BERRY SPOON CAKE

Triple Berry Spoon Cake image

Provided by Food Network Kitchen

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
8 ounces fresh berries, such as strawberries, raspberries and blueberries (stem and quarter the strawberries; leave the other berries whole)
2 teaspoons cornstarch
3/4 cup packed light brown sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
Finely grated zest of 1/2 lemon
1 cup all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon turbinado sugar
Vanilla ice cream, for serving

Steps:

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.