cynupstateny
Well-known member
I had some fresh blueberries so I threw some of them in too. Thinking it would be great with peaches!https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake
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Strawberry Spoon Cake: This was delicious served warm with vanilla ice cream.
- Thread starter cynupstateny
- Start date
This was delightful...even with mediocre strawberries. Mom only had a deep dish
pie pan (9.5") and the instructions say there won't be much batter for an 8" pan. So I used a metal bowl and baked it in that. Took longer to bake (~45 minutes) since the middle was so thick and the edges were a bit crispy, but the interior was great.
Reminded me of an upside pineapple cake. I think because the cake is so tender, but there is moisture from fruit, both top and bottom where it had turned to jam.
Gave 3/4 to the neighbors from whom I had borrowed a ladder. Michelle had just made fresh vanilla ice cream and this seemed like the perfect Thank You.
pie pan (9.5") and the instructions say there won't be much batter for an 8" pan. So I used a metal bowl and baked it in that. Took longer to bake (~45 minutes) since the middle was so thick and the edges were a bit crispy, but the interior was great.
Reminded me of an upside pineapple cake. I think because the cake is so tender, but there is moisture from fruit, both top and bottom where it had turned to jam.
Gave 3/4 to the neighbors from whom I had borrowed a ladder. Michelle had just made fresh vanilla ice cream and this seemed like the perfect Thank You.
Is there an egg or 2 in this recipe?
Hello,
I found maybe an incomplete NYT recipe for Strawberry Spoon Cake
Does the recipe contain an egg or two? Maybe something else is missing from ingredients list?
1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
2/3 cup/150 grams packed light brown sugar
1/2 cup/120 millilitres whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
IS 1 egg missing from recipe?
Hello,
I found maybe an incomplete NYT recipe for Strawberry Spoon Cake
Does the recipe contain an egg or two? Maybe something else is missing from ingredients list?
1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
2/3 cup/150 grams packed light brown sugar
1/2 cup/120 millilitres whole milk, at room temperature
1/2 teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
IS 1 egg missing from recipe?
No egg at all, Ann.
Strawberry Spoon Cake
JERRELLE GUY (NYTimes)
INGREDIENTS
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
â…” cup/150 grams packed light brown sugar
½ cup/120 milliliters whole milk, at room temperature
½ teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
PREPARATION
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.
Marilyn's Note: I don't understand how their photo shows perfect slices of strawberries when they say to smash with hands. I used a potato masher and my strawberries were little pieces.
Strawberry Spoon Cake
JERRELLE GUY (NYTimes)
INGREDIENTS
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
â…” cup/150 grams packed light brown sugar
½ cup/120 milliliters whole milk, at room temperature
½ teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
PREPARATION
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.
Marilyn's Note: I don't understand how their photo shows perfect slices of strawberries when they say to smash with hands. I used a potato masher and my strawberries were little pieces.
mariadnoca
Moderator
Thanks for posting. Got strawberries, then could not read the recipe again after (grrr nyt site!)