“Spoon bread” refers to cakes that are so moist and luscious that they are best served with a spoon. This one makes a wonderful dessert for a Yom Tov meal.
For the fruit:
1 (16 ounce) package frozen strawberries, defrosted and cut in half
3 cups sliced peaches, plums or nectarines or about 10 ounces frozen fruit
1/3 cup honey
1 tablespoon cornstarch
1/4 teaspoon cinnamon
For the cake:
¾ cup flour
½ cup sugar
1 teaspoon grated lemon zest
¾ teaspoon baking powder
¼ cup orange juice
½ cup canola oil
½ teaspoon vanilla extract
Preheat oven to 375 °F.
Place fruit in a bowl. Whisk together honey, cornstarch and cinnamon. Pour over fruit mixture and toss. Place fruit mixture into a 9-inch square cake pan. Set aside.
In large bowl whisk together flour, sugar, lemon zest and baking powder until combined. In a separate bowl, whisk together egg, juice, oil and vanilla. Add to the dry ingredients and mix until just combined. Spoon the batter on top of fruit.
Bake about 45 minutes or until topping is golden and fruit is bubbling.
Serve warm, with a spoon, of course!