TRIPLE BERRY SPOON CAKE
12 ounces blackberries
16 ounces strawberries ( stems off, cut in half)
1 tbls. corn starch
1/2 cup granulated sugar
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk ( I used 2%)
1/2 tsp. almond extract
zest from one medium sized orange
3/4 cup unsalted butter (melted)
preheat oven to 350
In large bowl, combine berries, corn starch and sugar. Toss to coat, set aside.
In another large bowl, combine flour, sugar, baking powder and salt. Sift. Add in milk, eggs, almond extract and orange zest. Mix until batter is well combined.
Add in melted butter and stir until well smooth.
Pour berry mixture into 9x13 inch baking pan. Pour cake batter over berries, leave some fruit peeking out.
Bake for 40-45 minutes,until cake is golden brown and fruit is bubbling. Let cool for at least an hour. Serve at room temperature or cold from refrigerator. Top with whipped cream or vanilla ice cream. ENJOY!