Salmonberry Cake is a delightful dessert that celebrates the unique and tangy flavor of salmonberries, a wild berry found in the Pacific Northwest. This cake is moist and tender, thanks to the juicy salmonberries folded into the batter, which add bursts of sweet-tart flavor to every bite. With a hint of lemon zest and vanilla, the cake has a light, fragrant taste that complements the berries perfectly. Topped with a dusting of powdered sugar or a dollop of whipped cream, this cake is a beautiful and delicious way to enjoy these seasonal berries. Perfect for a summer picnic, a cozy afternoon tea, or a special dessert, Salmonberry Cake is a simple yet elegant treat that brings the fresh taste of nature to your table.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 1/2 cup buttermilk
- 1 1/2 cups fresh salmonberries, washed and patted dry
For Topping (optional):
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Fold in the Salmonberries:
- Gently fold the fresh salmonberries into the batter, being careful not to crush them too much.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the cake should spring back when lightly touched.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar. Serve with whipped cream or vanilla ice cream, if desired.
Salmonberry Cake is a delightful and simple dessert that highlights the bright, fresh flavor of salmonberries. Perfect for celebrating the summer berry season, this cake is sure to become a favorite treat for family and friends, offering a taste of the wild in every slice.
