Runners can be quite strict with their diets especially leading up to a big race. It’s that Type A personality and sheer willpower that allows them to turn a blind eye to baked goods and other tasty treats. I, on the other hand, find this very difficult. Thankfully, I have a support system that will eat all the desserts I bake but allow me to steal a bite or two so I don’t feel “guilty” about having my own piece (I’m so glad they’re up for this very difficult task…) They do a great job… until any willpower breaks down and I find myself in a chocolate coma. You win some, and you lose some.
I baked this cake ahead of this summer’s VFAC Summerfast 10K in Vancouver. Last year was the first year I was asked to bake cakes as prizes for this race as a delicious post-race indulgence. Obviously I agreed. A tradition has started. This summer’s creation was a peanut butter and jam swirl cake, and a mixed berry jam cake. They turned out better than I thought! So at the end of a run or race, don’t be afraid to #treatyoself.
Mixed berry jam cake
1 cup of unsalted butter, room temperature
1 ¾ cup sugar
2 tsp of vanilla extract
1 tsp of baking soda
3 cups of cake flour
2 teaspoons of cinnamon
A pinch of salt
¾ cup of sour cream or plain Greek yogurt
1 cup of mixed berry jam (do not use jelly)
¼ cup of blackberry preserves
2 tbsp lemon juice
1 ½ cups of icing sugar
- Preheat oven to 300 degrees.
- Grease a 12 cup bundt cake pan with non-stick baking spray or butter.
- In a bowl, combine the flour, cinnamon, salt and baking soda and set aside.
- Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined.
- Add a 1/3 of the flour into the butter mixture alternating with ½ the sour cream/Greek yogurt beating after each addition. Fold in the berry jam.
- Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50 more mins, or until a cake tester comes out clean.
- Cool in the pan for 10 minutes then turn it out onto rack to cool completely.
- Half the icing sugar and place in two separate bowls. Once the cake has cooled, heat the ¼ cup of berry preserves in a small sauce pan until melted and then remove from the heat and stir into one of the bowls of powdered sugar.
- In the other bowl, add in the lemon juice. Beat the icing separately and add water until you reach the consistency that you desire.
- Drizzle the icing over the cake and top with fresh berries.