This simple cake recipe is made with salmonberries (aka, 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
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans; set aside.
Step 2
Press 2 cups salmonberries through a metal mesh strainer into a medium bowl using the back of a large spoon; discard solids in the strainer. Pour salmonberry pulp and juice (about 1 ¼ cups) into a 2-cup measuring cup; add enough water to pulp and juice until it measures 2 cups. Stir well.
Step 3
Combine cake mix, 1 cup salmonberry-water mixture, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for for 2 minutes; fold in 1 ½ cups whole salmonberries. Divide batter between the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.
Step 5
Meanwhile, cook remaining 1 cup salmonberry-water mixture, remaining ½ cup whole salmonberries, and sugar in a large saucepan over medium-high heat, stirring constantly, until syrup begins to simmer. Remove from heat.
Step 6
Poke holes gently all over top of warm cake layers with a fork. Pour ½ cooled salmonberry syrup over each cake layer; cool completely.
