This simple cake is made with salmonberries, also known as cloudberries or bakeapples, native to the west coast of North America from Alaska to California.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
127 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans; set aside.
Step 3
Press 2 cups salmonberries through a metal mesh strainer into a medium bowl using the back of a large spoon; discard contents of the strainer. Pour salmonberry pulp and juice (it will be about 1 1/4 cups) from the bowl into a 2-cup measuring cup; pour in enough water to bring pulp and juice to 2 cups. Stir well.
Step 4
Place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture into a large bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. Beat cake mixture at medium speed for 2 minutes. Fold 1 1/2 cups whole salmonberries into cake mixture; pour evenly into the prepared pans.
Step 5
Meanwhile, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a large saucepan over medium-high heat, stirring constantly, until mixture begins to simmer. Remove from heat.
Step 6
To assemble: Poke holes gently all over the top of the warm cake layers with a fork. Pour 1/2 of the cooled salmonberry mixture over each cake layer; allow to cool completely.