A southern classic reimagined for modern times.
This ooey gooey treat is perfect at any time of the year. It is a quick and easy recipe that can be modified with whatever ingredients you have on hand. Banana and Nutella? Go for it. Blueberries? Absolutely.
Quick and Easy!
Personally, I love the combination of jammy strawberries, sweet lemon zest, and herby thyme. When I was looking to put this recipe together, those additions to a standard spoon cake recipe really stuck out to me. If you don't have lemons or thyme, you can substitute with almost any other citrus or herb - oranges, grapefruit, limes, rosemary, basil - you name it, it will work. I also used dark brown sugar for another layer of flavor, but light brown sugar or regular sugar would absolutely work as well.
This cake is not as sweet as most cakes, and I prefer it that way. The buttermilk and lemon in the cake add a tanginess that pairs with the jammy strawberries leading to utter perfection. Honestly, it is so good and versatile, everyone will come back for seconds
🏷 Time: 30 minutes
1c AP Flour
2/3c packed brown sugar
1/2c salted butter, melted
1/2tsp kosher salt
1tsp baking powder
5oz hulled strawberries (about 1 cup)
1tsp fresh chopped thyme
juice and zest of half of a lemon
additional butter for greasing the baking dish
Heat oven to 350F and grease an 8in baking dish with additional butter
In a small bowl, mash berries and mix with 1/3c brown sugar and lemon juice. Set aside
In a medium bowl mix together flour, baking powder, and salt. Set aside
In a medium bowl whisk together melted butter, remaining brown sugar, and buttermilk
Pour flour mixture into wet ingredients and whisk until smooth
Fold in chopped thyme and lemon zest
Transfer batter to prepared baking dish and spread evenly into corners
Spoon strawberries and all of the juice over top of the batter
Bake in preheated oven for 20 to 25 minutes - or when toothpick inserted in center comes out clean
Allow to cool for 5 minutes before serving warm, with vanilla ice cream