Strawberry Spoon Cake

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 425°F (220°C). Place 3 tablespoons melted butter in a 9-inch round cake pan and tilt pan to ensure bottom is evenly covered with butter.

2. 2

   In a medium bowl, toss strawberries with lime juice, 1/2 cup sugar, and 1/4 teaspoon kosher salt until combined. Set aside to macerate while preparing batter, about 10 minutes.

3. 3

   In a large bowl, whisk to combine flour, baking powder, cardamom, lime zest, remaining 3/4 cup sugar, and remaining 3/4 teaspoon salt. Slowly pour milk and remaining 3 tablespoons melted butter into flour mixture and whisk to combine (batter will be thick).

4. 4

   Spoon batter over melted butter in cake pan. Spoon strawberries and any accumulated juices evenly over top of cake. Pour hot water evenly over strawberries; do not stir.

5. 5

   Bake until golden brown and a warm pudding-like sauce forms below the strawberries and is bubbling up the sides, about 30 minutes. Let cool for 10 to 15 minutes before serving.

6. 6

   Serve warm with vanilla ice cream or whipped cream, if desired.

Nutrition

calories

321 kcal

fatContent

11 g

fiberContent

2 g

sugarContent

39 g

sodiumContent

302 mg

proteinContent

3 g

cholesterolContent

32 mg

carbohydrateContent

54 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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