Fruit & Berry Spoon Cake


Not a crumble, not a pound cake – but something of both is this delicious, fruity, nutty berrylicious Spoon Cake. The best part of the summer is probably the bountiful colors for the luscious & juicy fruits & berries. At home, with the scorching heat beating down the windows, we pull the shades to cool ourselves & indulge in the sweet berries & the juicy melons & mangoes & the other stone fruits. What else would compliment the season but this fruit & berry cake?

I came across this recipe in the Food & Wine. The recipe used mixed berries. It also had an option of make the cake with the stone fruits like peaches & nectarines. I had some of the fruits & berries .. so decided to mix them all up. I also used toasted pecans for some crunch.

I here guiltily admit that I had my lunch with this cake:-D .. Here .. take a look.


Fruit & Berry Spoon Cake


For the Filling:

  1. 4-5 Cups of chopped Berries & Fruits ( I have used a combination of  Strawberries, Blackberries, Raspberries, Peaches & Plums)
  2. 3/4 cup sugar or brown sugar
  3. 2 tablespoons cornstarch
  4. 3/4 Cup Walnuts – lightly toasted & chopped (feel free to use any other nut)

For the Cake:

  1. 3/4 cup all-purpose flour + 1/4 Cup Quick Oats (or 1 Cup all-purpose flour)
  2. 1/2 cup sugar
  3. 2 teaspoons finely grated orange zest
  4. 3/4 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1 egg
  7. 1/2 cup Orange Juice or Milk
  8. 1 teaspoon pure vanilla extract
  9. 1  stick unsalted butter, melted
  10. Confectionery Sugar
  11. I have used a 10 inch by 8 – 8.5 inch oval baking pan


The filling:

In a bowl, toss the Berries & Fruits with the sugar and cornstarch and let stand for 10 – 15  minutes.

The batter:

Preheat the oven to 375°.

In a bowl, whisk together the flour + oats with the sugar,  zest, baking powder and salt. In a small bowl, whisk the egg with the milk or orange juice and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.

To bake:

Spread the filling in a baking dish.

Put a layer of the toasted nuts over the filling. 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 45 minutes – 1 hour.

Cool for atleast an hour before serving.  Sprinkle the cake with some Confectionery Sugar. Serve the cake warm, with ice cream for some more luxury.

We did not wait for the ice cream… see it quickly disappearing.


But had to save a slice for the picture!


It was all gone in a day! But I will have to make this again soon. Sending this to Sugar High Fridays hosted my Mansi for Fun & Food, started by Jennifer. This is also going to the Strawberry Feast hosted by Happy Cook of My Kitchen Treasures.

Related Posts:

Spiced Cranberry Raisin Bundt Cake

Rich Run Fruit Cake

Pineapple Layer Cake

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