Bake Temperature: 50-60 minutes
Pan: 8 inch square or a 9 inch round cake pan
6 T. butter
3/4c. flour (136g soft white flour) any lower gluten grain will work
1/2 c. sugar (100g) (use more or less you decide)
1 tsp. baking powder
1/4 tsp. salt
3/4 c. milk (183g)
1 tsp. vanilla
2-3 c. fruit fresh or frozen berries
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 1/2 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan right over the melted butter do not mix in. Then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
If you don't have any fresh or frozen fruit a large 29oz can of peaches works perfect. Drain the peaches and save the juice. Use the juice instead of the milk in the recipe. You can reduce the sugar in the recipe if you use canned fruit.
Add spices, like cinnamon, nutmeg, cardamon use your favorite depending on the fruit you added.
Instead of just melting the butter in the pan, brown it to bring out more flavor.
One last note, if you're using berries, especially raspberries, add an additional 1T of flour to the batter, which will help it not to be quite so "wet".