This is an easy dessert to make with fresh fruit that is in season. I made a strawberry one and a blueberry one. Rhubarb would work, too. I saw this recipe on our garden store Facebook page and I modified it decreasing the sugar. It's good alone or with whipped cream or ice cream.
Strawberry Pudding Cake
2 cups sliced fresh strawberry or other fresh fruit
1/2 cup sugar
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1/2 cup sugar
1 tablespoon cornstarch
2/3 cup boiling water
Instructions
Cover the bottom of an 8 or 9 inch lightly greased square pan with fruit.
Mix 1/2 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Spread evenly over the fruit.
Mix remaining sugar and cornstarch; sprinkle over mixture in pan.
Pour boiling water over the top. (This creates the glaze on the top of the cake and the pudding at the bottom).
Bake at 375 degrees for 45 minutes.
You can serve warm in a bowl with ice cream, or let it cool a bit and serve it on a plate with ice cream or whipped cream.
Pudding cake with blueberries on the left and strawberries on the right. We all enjoyed both!
I also used canned pears and peaches that were drained of their liquid for the cake.
