Ingredients
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½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
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1 cup frozen and thawed or fresh, strawberries, blueberries, raspberries or another type of fruit
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⅔ cup/150 grams packed light brown sugar
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½ cup/120 milliliters whole milk, at room temperature
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½ teaspoon kosher salt
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1 cup/130 grams all-purpose flour
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1 teaspoon baking powder
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on the side
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Vanilla ice cream, for serving
Directions
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1
Done
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Heat oven to 350 degrees and grease an 8-inch (square or round) baking pan or dish with butter. Set aside. |
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2
Done
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Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside. If using stone fruit or apples, cut in small size pieces, do not mash and mix with brown sugar. |
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3
Done
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In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. |
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4
Done
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Transfer the batter to the greased baking dish, and spread evenly into corners. It will look rather low in quantity but that is fine. |
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5
Done
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Spoon the fruit and all their juices over the top of the cake batter. |
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6
Done
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Place in the oven and bake for 35 to 40 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. |
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7
Done
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Serve warm with ice cream. |
