The alternate title to this post was something along the lines of “the amazingly delicious dessert I could make in my sleep.” It might have been a little wordy (and less punny) but it would’ve been entirely accurate. I have made Food & Wine’s Mixed Berry Spoonbread Cake for family reunions, barbeques, holidays and even (all by myself) for a crowd of 75-plus people at a kind-of-crazy pig roast last summer.
In fact, I had a different dessert all picked out for Easter Sunday (I wanted to try making this Blueberry Slump) but at the last minute, I changed my mind. I didn’t want to take the chance of it being ‘meh.’ Given the rather stressful week, I wanted to make something that I knew everyone would love — and so I turned to my old standby.
There are several reasons why this is my go -to dessert recipe: