Well, I just don’t know where the heck I found this recipe last year. But I really do love it. Twice now, I’ve made it with solely strawberries, but once I substituted some peaches along with the strawberries, and that was a truly divine thing!
There’s something old-fashioned about it. The recipe is simple…one of this, one of that, one of this…mix, dump, sprinkle, bake. But what to call it? I just don’t know. It’s definitely most like a cake, and not much like a pie at all. It’s fairly dense with a nice chewy tooth around the edges, and the buttermilk adds a really delicious tang.
I think it might be nice to toss the fruit in a teaspoon of sugar next time, and let it sit for a few minutes so that it begins to get juicy before pouring the fruit over the batter. And I imagine you could also add pinches of yummy spices like cardamon, or even a bit of grated orange zest…
As for me, I served it with a bit of super-fab cardomon ice cream, artfully “thwapped” on the plate by one of my zany siblings.
And if there happened to be leftovers, I would have had a second helping but…I guess I’ll have to make another one.
- 1 cup all purpose flour
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 teaspoon raspberry liqueur (you could substitute a different liqueur or vanilla extract)
- 4 Tablespoons salted butter, melted and cooled
- 1 cup berries, cut into chunks
- 2-3 Tablespoons course sugar
Preheat oven to 325. Lightly oil a pie dish. Sift dry ingredients in a bowl. Stir in buttermilk and licquer, then melted butter. Pour batter into the prepared pie dish and top with the berries. Sprinkle with the course sugar. Bake for 45-55 minutes, or until a cake tester comes out clean.