My maternal grandmother, Alta, grew up Amish. I don’t know the whole story of her life because she’s gone now but I know it was very hard. Her family lived in the mountains and that’s where she raised my mother along with six more girls, after being widowed.
This recipe belonged to her. My mother used to make it for us every summer with fresh raspberries we would pick from the field just like her mother made it for her with fresh raspberries that she picked in the mountains. I love tradition and I love this cake. It makes a great breakfast, snack or dessert.
We only make it in the summer from fresh raspberries but it certainly can be made with just about any kind of berry at any time of the year. For me, it’s a treat of summer. It reminds me of my grandmother who lived just long enough to see my daughter born. My daughter will likely make this for her children someday. It also reminds me that traditions are meant to be shared.
Enjoy.
*Note: This can easily be made with wheat flour if you are not gluten-free. Simply replace the gluten-free flour with all-purpose flour and increase the milk to 2 cups.
**I used this flour mix but it will work with most any all-purpose gluten-free flour mix.
- 1 stick of butter
- 3-4 cups fresh or frozen berries (blackberries, raspberries or blueberries)
- 1 ¾ cup sugar
- 2 cups gluten-free flour**
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 ¾ cup milk
- Heat oven to 350˚
- When oven is heated, place stick of butter in 9x13 baking dish and place in oven.
- When butter is melted (about 5 minutes), remove from oven and pour berries into dish.
- Spread berries evenly.
- Combine the remaining ingredients and mix well.
- Pour over berries.
- Bake for about 1 hour or until toothpick comes out with no batter on it.
- Allow to cool for 30 minutes.
- Serve warm with milk to pour overtop.
1 comment
This looks so good! Hope I can try to make it somet time.