Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a good platform for the whipped cream and berries. If you really want to go old school, omit the berries and use 1-1/2 pounds of frozen mixed berries, thawed and drained. Spoon these soupy, soft berry bits over each slice of cake and whipped cream.
— Bruce Weinstein and Mark Scarbrough
• ON-DEMAND: Listen to Faith and the gang talk to Bruce about this recipe, as well as many other party-worthy dessert recipes on The Faith Middleton Food Schmooze®. •
Excerpted from All-Time Favorite Sheet Cakes & Slab Pies by Bruce Weinstein and Mark Scarbrough. Published by St. Martin’s Press Copyright © 2017 by Bruce Weinstein and Mark Scarbrough. Photo © 2017 by Eric Medsker.