Strawberry Balsamic Spoon Cake with Poppy Seeds

By • July 21, 2014 • 9 Comments

89 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I got a screaming deal on some beautiful strawberries at the Kenton farmers market last weekend. We ate most of them au naturel, but I decided to use the leftovers for this rustic dessert. This spoon cake is no-nonsense and so delicious. The balsamic vinegar-macerated strawberries create tart, syrupy pockets within the cake which balance out its sweetness, and the poppy seeds contribute a pleasing bit of crunch. Feel free to use whatever berries you have on hand!Alexandra V. Jones

Food52 Review: I always make an effort to save room for dessert, as long as it’s not overly sweet -- which is why this recipe is perfect. The sweetness of the strawberries pairs perfectly with the acidity and tang of the balsamic. The poppy seeds add a very nice texture -- but if you’re not a fan, try substituting black pepper. Jacqueline Filla

Serves 4

Balsamic Macerated Berries

  • 1 pint strawberries, hulled and halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 pinch gray sea salt

Cake

  • 3 tablespoons unsalted butter, cut into small chunks
  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon gray sea salt
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon poppy seeds
  • 1/2 cup sugar
  1. Place berries in a bowl with vinegar, honey, and salt. Let macerate for 30 minutes.
  2. While berries are macerating, preheat the oven to 350° F. Place butter in a 9-inch pie tin, then place the tin in the oven. Once the butter melts and is starting to get a bit brown, take it out.
  3. Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs. Pour cake batter into the pie tin containing the melted butter. Do not stir! Spoon berries and juices over the batter.
  4. Bake cake for 25 to 30 minutes. Serve warm or cold, topped with ice cream or whipped cream. Personally, I like it simply: with a light dusting of confectioners sugar.
Jump to Comments (9)

Tags: dessert, spoon cake, strawberries, Summer

Comments (9) Questions (0)

Default-small
Default-small
Default-small

about 1 month ago JJGood

Does it have to be a "pie tin," i.e. metal dish, or could it be ceramic or glass?

2014-08-27

about 1 month ago Alexandra V. Jones

Any of the above should work beautifully.

Default-small

2 months ago Sandy Tieken

The ingredients are there but not the mixing process!

2014-08-27

2 months ago Alexandra V. Jones

hmmm....it was originally there....I will edit it.

2014-08-27

2 months ago Alexandra V. Jones

just tried to edit, but it isn't showing up, its super simple Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs.

Default-small

2 months ago Miya Celeste

The process mixing of cake ingredients is missing !

2014-08-27

2 months ago Alexandra V. Jones

Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs.

Default-small

2 months ago Sandy Tieken

The cake recipe is missing!

2014-08-27

2 months ago Alexandra V. Jones

It is right under the macerated berries ingredients.