“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.
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 for about 45 Minutes or until topping is golden and fruit is bubbling.
Serve warm, with a spoon, of course!
Ingredients
Directions
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 for about 45 Minutes or until topping is golden and fruit is bubbling.
Serve warm, with a spoon, of course!