Meeting Street Cake
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Here’s another favorite recipe that I found in one my Aunt’s cookbook. There’s a bunch of good stuff in those cookbooks y’all. It’s called Meeting Street Cake in her cookbook, but you may know it by another name. It’s similar to a cobbler, a buckle or even a Dump Cake.
This cake is simple to assemble and versatile too. Use any berry or berry combination, peaches, nectarines, plum, pluots or other stone fruit. This summer I’ve made it with nectarines, peaches and blueberries, separately of course. But now that I think about it, peaches and blueberries would go together fabulously in this cake.
A few simple ingredients are needed for this Meeting Street Cake: butter, sugar, flour, baking powder, salt, fruit filling of choice (homemade or can of pie filling).
And oh, almost forgot, milk. Don’t forget the milk.
Let me mention here that for the fruit filling I use this recipe for Fried Nectarines and just substitute whatever fruit I choose. Of course you can use canned pie filling too instead.
Begin by preparing the fruit, or opening a can. Again, here’s a step by step photo tutorial on making the fruit filling.
While the fruit is cooking (if you’re preparing from fresh fruit), preheat oven to 350°F, and melt 1/2 cup of butter in the bottom of your baking dish in microwave or oven.
Next, in a mixing bowl, add the flour and baking powder.
Granulated sugar is next.
Mix all dry ingredients together well.
Combine well but don’t over mix. A few bumps and lumps are okay.
Pour the mixture over the butter. Don’t mix. Just leave it alone.
When the fruit filling is ready, top the batter mixture with the fruit. Don’t mix that either. No mixing! None. Nada.
You’re done now, except for the baking, and the eating, and the “ooohing and ahhing.” Bake in a 350°F oven 40-45 minutes until top is slightly browned.
It’s mighty good all by itself but with a little vanilla ice cream or whipped cream?
Meeting Street Cake
Adapted from Carole Radford’s Hospitality Southern Style.
- 1 3/4–2 cups of fruit filling (see recipe) or 1 can of pie filling
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup milk
- Preheat oven to 350-degrees F.
- Melt 1/2 cup of butter in the bottom of your baking dish in microwave or oven.
- Next, mix together the flour, baking powder, salt, granulated and sugar. Add the milk a combine. Don’t over mix.
- Pour the mixture over the butter. Don’t mix.
- Top the mixture with the fruit pie filling. Don’t mix that either. No more mixing. You’re done with the mixing. The mixing part is over.
- Bake in a 350-degrees F oven for 40-45 minutes, until top is slightly browned.
this looks simply amazing. Looks like I’ll be picking up some peaches at the farmers market and making this on Saturday. I’ve never heard of buckle cake before and now I’m going to have to look it up! 🙂 Thanks for sharing (great pictures too)
Wow, this looks amazing! Thank you for sharing. I can’t wait to try it and I love the photos!
Gorgeous – I want to stick a spoon right in there!!
I can smell it!!! A great summer favorite!
Wow – this is gorgeous and looks like it will taste divine!
This looks so good! Dump cake with a nice grown up name. 🙂 Now I need some peaches. You know, for a moment there, I thought I could smell it cooking. Wishful thinking, I’m sure.
My mother-in-law has this recipe from a long ago cookbook and it calls it “Don’t Stir Pudding” . Love it. Great photos!
I made this as soon as I could after I saw it on Tasty Kitchen. It was so dang delish!! I have to admit I didn’t think it would be that wonderful since it was soooo easy, but my entire family scarfed it up. I used plums and pears, but I’m going to use some blackberries and add a little cornmeal to the batter tonight for family night. Thanks so much for the recipe. It’s perfect!
I love finding recipe from relatives. It’s like cooking time… : )
sounds like a cobbler, and cobblers are amazing..