SPOON CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
- Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
- In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
- Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
- For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.
BERRY LAYER MAGIC CAKE
This cake is truly magic. You make just one batter, but after baking you end up with three distinct layers of cake, fruit and custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
- Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
- Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
- Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
- Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
- Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
- To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.
TRIPLE BERRY MERINGUE BARS
Steps:
- HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
- COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
- BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
- BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.
STRAWBERRY SPOON CAKE
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.
Provided by Jerrelle Guy
Categories cakes, custards and puddings, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
- 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.
THREE BERRY BUTTER CAKE
Categories Cake Milk/Cream Mixer Berry Dairy Fruit Breakfast Dessert Bake Picnic Blackberry Blueberry Raspberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
- Heat butter with cream in a small saucepan over low heat until melted, then cool.
- Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
- Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
- Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
- Just before serving, dust with confectioners sugar.
TRIPLE BERRY CHEESECAKE POKE CAKE
Poke a classic yellow cake and fill with homemade berry sauce before topping with a tangy, delicious no-bake cheesecake! This cake is best made the day before, which makes it great to bring to all those summer potlucks!
Provided by Julie Hubert
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h27m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
- Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
- Line a baking sheet with parchment paper.
- Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
- Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
- Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
- Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
- Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
- Slice into 12 large pieces and top each with graham cracker crumb mixture.
Nutrition Facts : Calories 603.4 calories, Carbohydrate 68.8 g, Cholesterol 114.7 mg, Fat 33.2 g, Fiber 3.1 g, Protein 10.1 g, SaturatedFat 15.6 g, Sodium 529.4 mg, Sugar 46.1 g
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
MIXED BERRY SPOON CAKE
Make and share this Mixed Berry Spoon Cake recipe from Food.com.
Provided by scarley
Categories Berries
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
- Meanwhile, make the batter: 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.
Nutrition Facts : Calories 573.8, Fat 20.7, SaturatedFat 11.8, Cholesterol 100.8, Sodium 317.4, Carbohydrate 94.6, Fiber 13.2, Sugar 59.2, Protein 7.8
TRIPLE-BERRY CHEESECAKE
Make and share this Triple-Berry Cheesecake recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheesecake
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350°F.
- To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
- Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
- Bake crust for 10 minutes and cool.
- In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
- Beat with electric mixer until blended.
- Add eggs, one at a time, beating after each addition.
- Pour onto cooled crust.
- Bake until edges are set, about 1 hour and 10 minutes.
- In a bowl, stir together sour cream and sugar.
- Spoon over top of baked cheesecake.
- Return to oven for another 5 minutes.
- Transfer to rack to cool.
- Cover with foil and refrigerate overnight.
- In large sauté pan over medium heat, stir preserves until melted.
- Remove from heat add berries and toss to coat.
- Mound berries atop cake.
- Refrigerate 30 minutes.
- Remove from springform pan.
Nutrition Facts : Calories 593.4, Fat 42.4, SaturatedFat 23.5, Cholesterol 180.6, Sodium 360.9, Carbohydrate 47.5, Fiber 1.2, Sugar 37.6, Protein 8.4
TRIPLE BERRY MINI PIES
I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
TRIPLE BERRY CHEESECAKE
Make and share this Triple Berry Cheesecake recipe from Food.com.
Provided by Toriland
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ove to 30°F.
- To make the crust:.
- In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
- Process until teh crumbs begin to stick together.
- With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
- Bake the crust for 10 minutes until set.
- Remove from the oven and let cool.
- To make the filling:.
- In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
- Using an electric mixer set on medium speed, beat until well blended.
- Add the eggs, one at a time, beating after each addition just until combined.
- Pour the filling into the cooled crust.
- Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
- For the topping:.
- Mean while, in a bowl stir together the sour cream and sugar.
- When the cheesecake is done, spoon the sour cream mixture over the top.
- Returen the cake to the over for 5 minutes longer to set.
- Transfer to a rack to cool.
- Cover with aluminum foil and refrigerate overnight.
- In a large, heavy frying pan over medium heat, stir the preserves until melted.
- remove from heat, add all the berries and toss to coat.
- Run a knife around the pan sides to loosen the cake.
- Mound the berries atop the cake.
- Refrigerat for 30 mins or up to 2 hours
- Remove foil and release the pan sides and serve.
Nutrition Facts : Calories 595.2, Fat 42.4, SaturatedFat 23.5, Cholesterol 180.6, Sodium 361, Carbohydrate 47.5, Fiber 1.2, Sugar 37.6, Protein 8.4
More about "triple berry spoon cake food"
MIXED-BERRY SPOON CAKE RECIPE - GRACE PARISI | FOOD
From foodandwine.com
5/5 (2)Total Time 2 hrs 20 minsServings 8-10
- 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.
TRIPLE BERRY CAKE - COOKED BY JULIE
From cookedbyjulie.com
4.8/5 (13)Total Time 23 minsCategory DessertCalories 661 per serving
- In a large bowl beat the butter and sugar until nice and fluffy. Add the vanilla extract and eggs to the sugar mixture and mix until well incorporated.
MIXED-BERRY SPOON CAKE RECIPE - DELISH
From delish.com
TRIPLE BERRY LEMONADE POKE CAKE - THE SHIRLEY JOURNEY
From theshirleyjourney.com
TRIPLE BERRY ANGEL FOOD CAKE ROLL - MY RECIPE TREASURES
From myrecipetreasures.com
VANILLA BERRY BLISS TRIFLE CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
TRIPLE-BERRY ANGEL FOOD CAKE | MIDWEST LIVING
From midwestliving.com
MIXED BERRY SPOON CAKE WITH VANILLA BEAN ICE CREAM
From ciaochowbambina.com
TRIPLE BERRY PUNCH BOWL CAKE (BEAUTIFUL RED, WHITE,
From thekitchenismyplayground.com
TRIPLE BERRY BREAKFAST BREAD (HEALTHY!) - FIT FOODIE FINDS
From fitfoodiefinds.com
GRANDMA'S TRIPLE BERRY POUND CAKE
From whatscookinitalianstylecuisine.com
TRIPLE BERRY TRIFLE RECIPE - FOOD.COM
From food.com
TRIPLE BERRY MOUSSE CAKE - HONESTCOOKING.COM
From honestcooking.com
BAKE SHOP - TRIPLE BERRY WHIP CAKE - SAVE-ON-FOODS
From saveonfoods.com
TRIPLE BERRY STREUSEL COFFEECAKE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
TRIPLE BERRY TRIFLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRIPLE BERRY RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SIMPLE TRIPLE BERRY TRIFLE CAKE - SIMPLE PARTY FOOD
From simplepartyfood.com
TRIPLE BERRY ANGEL FOOD CAKE ROLL - FAVORITE FAMILY RECIPE
From purplehuesandme.com
TRIPLE BERRY BUNDT CAKE - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
TRIPLE-BERRY POUND CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TRIPLE BERRY SPOON CAKE - BOULDER WEEKLY
From boulderweekly.com
TRIPLE BERRY SPOON CAKE | FOOD, WINE RECIPES, BEST SWEETS
From pinterest.co.uk
TRIPLE BERRY SPOON CAKE | FOOD, BEST SWEETS, WINE RECIPES
From pinterest.com
10 BEST SPOON CAKE RECIPES | YUMMLY
From yummly.com
BERRY SPOON CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
THE BEST TRIPLE BERRY FILLING, SAUCE AND TOPPING - BORROWED BITES
From borrowedbites.com
TRIPLE BERRY MERINGUE CAKE RECIPE - COOK.ME RECIPES
From cook.me
BEST TRIPLE BERRY BLONDIES - HOW TO MAKE TRIPLE BERRY BLONDIES
From delish.com
TRIPLE-BERRY CAKE DOUGHNUTS - BAKE FROM SCRATCH
From bakefromscratch.com
EASY TRIPLE-BERRY CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
EASY TRIPLE BERRY TRIFLE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
TRIPLE BERRY ICEBOX CAKE - NO BAKE DESSERT - GONNA WANT SECONDS
From gonnawantseconds.com
TRIPLE BERRY DESSERT RECIPES - BEST-RECIPE-IDEAS.INFO
From best-recipe-ideas.info
TRIPLE STRAWBERRY POUND CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love