As the saying goes, April showers bring May flowers. But they also bring spring baking. Springtime is an ideal time to try recipes that are lighter, more delicate or rich in berries.

As for the latter of the three, have you ever heard of spoon cake? Although its origin is uncertain, many believe that it was invented by early American settlers in the South. And the dessert, which is a cross between a pudding and a cake that’s dished out and eaten with a spoon, truly shines when it features berries. This recipe for strawberry almond spoon cake could be an excellent introduction to the delicacy and a cozy addition to your spring baking.

In addition to being made with simple ingredients and less added sugar than many desserts, the featured berry also makes this spoon cake a bit healthier than several other options. Heart-healthy, brain-healthy strawberries offer several benefits. They’re rich in fiber, which aids digestion and promotes heart health and brain health through a healthy gut. They’re also rich in vitamin C and are sources of calcium, potassium, folate, manganese, magnesium and iron.   

Strawberries contain an abundance of polyphenols, anthocyanins and flavonoids as well. These antioxidants and antioxidant compounds fight free radicals and reduce inflammation, reducing the risk of cancer (and possibly shrinking it), dementia and other diseases and conditions. And because strawberries are a low-glycemic fruit, they’re ideal for people who need to control their glucose levels.

Almonds are also a healthy ingredient. They’re especially good for heart health since they can reduce inflammation and lower blood pressure. They also can lower bad LDL cholesterol while increasing good HDL cholesterol. Additionally, they contain protein, magnesium, calcium, phosphorus, potassium, vitamin E and vitamin B2.

Strawberry Almond Spoon Cake 

Ingredients:

1 cup of flour

1 tsp. of baking powder

½ cup. of salted butter (melted)

1/3 cup of buttermilk

½ cup of brown sugar 

1 tsp. of almond extract

2 tsp. of lemon peel (grated)

1 cup of strawberries (rinsed and sliced)

½ cup of almonds (sliced)

Directions:

Pre-heat the oven to 350 degrees.

In a medium-sized bowl, toss the strawberries with a teaspoon of lemon peel.

Whisk flour and baking powder together in another medium-sized bowl.

In a large bowl, combine the butter, buttermilk, brown sugar, almond extract and the remaining lemon peel.

Mix in the flour mixture until a smooth batter has been formed.

Spread the batter evenly in an 8”X 8” baking pan.

Distribute the strawberries and almonds evenly over the batter.

Bake the spoon cake for around 25-30 minutes and let cool for 15-20 minutes. Serve warm and enjoy!

The rainy days of April may inspire you to stay in and whip up some spring recipes in your kitchen. But this recipe comes together so easily that you may be equally inspired on a beautiful day in May. Happy (healthier) baking!