Strawberry season is in full swing in Oregon. I was not planning to go u-picking this summer for strawberry because my parents have a little patch of evergreen strawberry in their garden. Even though their strawberry is small in size but they are prolific plants. Each week either my mom or dad can be found in the garden picking the juicy morsels; they are trying to save most of it before the slugs can get hold of. But I gave in and set out u-picking last weekend. My goal was to pick Hood strawberries, but the two farms that I went to, both closed their Hood fields because of overpicking. People are really going for those berry once the weather turn nice. Last weekend we had back-to-back sunny days and this weekend the sun finally spread out its glorious rays.
So even though I didn't get to pick Hood strawberries, I got to pick Tillamook variety in a Sauvie Island farm. Of all the berries that I picked some will be made into jam, lemonade concentrate, pies, milkshakes, pops, and marmalade. Yes, I have lofty ideas yet I am still finding time to do all of those so for right now my strawberries are safely bagged in the freezer. Some of the fresh ones were made into this three-berry spoon cake. I have this urge to make cake with berries for some time, something substantial, something that I can sink my teeth into. Looking up a recipe in my book collection, I found the perfect answer. I've never made a spoon cake before and I can't find the origin for this cake either. All I know is that this is a homey dessert; the batter part is similar to pancake batter and it puffed up considerably and was pretty sturdy. I just love it. You should see my husband scarfed down this cake in a beat :)
Here is the recipe and you really should try it this summer!
Three-Berry Spoon Cake
Makes 8 to 10 servings
For the filling:
4 pints strawberries (2 pounds), hulled and quartered if they are big; if they are small you could leave them whole
2 pints blackberries (12 ounces)
2 pints blueberries (12 ounces)
1/2 tablespoon lemon juice
3/4 cup sugar
2 tablespoon cornstarch
For the batter:
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons finely grated lemon zest
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 sticks (6 ounces) unsalted butter, melted
To make the filling: Combine strawberries, blackberries, and blueberries in a large bowl with lemon juice, sugar, and cornstarch. Toss to combine; let stand 10 minutes.
Preheat oven to 375 degree F.
To make the batter: Combine flour, sugar, lemon zest, baking powder, and salt in a medium bowl; whisk to combine. In a smaller bowl, whisk eggs, milk, and vanilla extract. Pour the liquid ingredients into the dry ingredients and whisk them until evenly moistened, then whisk in the melted butter until evenly smooth.
Scatter the filling in a 13-by-9-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of oven for 1 hour, or until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let the cake cool for 1 hour before serving.
Source: adapted from Food and Wine: Reinventing the Classics