muscadine dump cake
Step into the world of sweet nostalgia with this simple muscadine dump cake, a dessert that not only delights the taste buds but also carries a touch of history. Muscadine grapes, with their distinct flavor and rich cultural significance, take center stage in this easy-to-make and comforting treat.
Beyond the simplicity of a "dump and bake" method, let's explore the nutritional goodness and historical importance of muscadine grapes.
Muscadine grapes, deeply rooted in American history, bear not only the sweet richness of their fruit but also a cultural and agricultural significance. Native to the southeastern United States, muscadines have been cultivated for centuries by indigenous communities, and their legacy is interwoven with Southern traditions. These robust, thick-skinned grapes, known for their unique flavor profile, found a home in Southern vineyards, thriving in the warm, humid climate. Their resistance to pests and diseases made them a resilient crop and a great addition to any organic permaculture garden. Beyond their role in winemaking and culinary creations, muscadines have become a symbol of Southern heritage, reflecting a connection to the land and a shared cultural identity. Whether enjoyed fresh, in jams, or as a key ingredient in cherished recipes, muscadines remain a flavorful thread in the tapestry of American agriculture and culture.
These unique grapes are not only a Southern favorite but also a rich source of antioxidants. They contain resveratrol, known for its potential health benefits, and provide essential vitamins like C and K. Incorporating fresh fruit, like muscadines, into desserts not only imparts natural sweetness but also enhances their nutritional profile, aligning with research exploring the health benefits of fruit consumption published in reputable journals like the American Journal of Clinical Nutrition. Using fresh, wholesome ingredients in desserts not only adds a burst of flavor but also contributes essential vitamins, minerals, and antioxidants, thereby allowing dessert to be a part of a healthier diet. As you savor each bite of this Muscadine Dump Cake, you're not just enjoying a delicious dessert; you're supporting your body while indulging in a piece of culinary history.
Photo and recipe adapted from Bakespace.
Visit their site to see original recipe, photos and details or scroll down for our interpretation.
muscadine dump cake
prep time: 40 min
cook time: 30 min
6-8 servings
Dish ingredients
1 qt muscadines
3/4 cup self rising flour
1/2 cup sugar
+ 2 tsps extra
1/2 cup milk
1/2 stick butter
lemon zest
dash nutmeg
dash cinnamon
Preparation
Peel the muscadines. Keep the skins off to the side as you’ll need them in a few minutes.
Cook the muscadine pulp in a small sauce pan, until mushy and seeds pop out, or about 15 minutes. Then press the pulp through a strainer to extract all juice and discard seed.
(or alternatively, slice muscadines in half prior to cooking and remove seeds by hand)
Now, mix the muscadine skins into the pulp. The skins hold most of the nutrition of the fruit. Cook over low to medium heat another 15-20 minutes, or until skins are tender.
Add 1-2 tsp of sugar and lemon zest and sprinkle with nutmeg and cinnamon, to taste.
Preheat oven to 350°F.
In a separate mixing bowl, add 3/4 cup self-rising flour, 1/2 cup sugar and 1/2 cup milk. Stir well to combine into batter.
Place 1/2 stick of butter into your pie pan, place in oven just to melt the butter, then remove promptly.
Pour batter into pie pan, over the butter. Then pour muscadine mixture on top, over the batter.
Bake for 30 minutes, cake should be brown on top. Remove from oven and cool for a few minutes before slicing to enjoy.
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