Hot Summer Spoon Cake

Name: Hot Summer Spoon Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 to 3 cups (425g to 510g) raspberries, blackberries, or blueberries*; 2 tablespoons (25g) granulated sugar; zest of 1 lemon; 3 tablespoons (42g) lemon juice; 1/2 cup (99g) granulated sugar; 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour; 1/2 cup (48g) King Arthur Almond Flour; 1 teaspoon baking powder; 1/2 teaspoon table salt; 1/4 cup (57g) milk, whole preferred; 1 large egg; 1 teaspoon King Arthur Pure Vanilla Extract; 8 tablespoons (113g) butter, cut into 6 pieces

Instructions

Prep:10minCook:35min

With tender cake hugging juicy fruit, this fast yet elegant dessert barely adapted from Anna Stockwell’s cookbook For the Table is the definition of simple summer pleasure. Get the fruit macerating before dinner, then stir together the batter while someone else clears the table. You’ll have a warm, gooey dessert — Anna calls it a “spoon cake” — in about 30 minutes. All that’s left to do is top it with homemade whipped cream or a scoop of vanilla ice cream and dig in.

Updated at: Tue, 02 Jun 2026 07:53:23 GMT