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.

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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
4 eggs
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


  1. Preheat oven to 300 degrees.
  2. Grease a 12 cup bundt cake pan with non-stick baking spray or butter.
  3. In a bowl, combine the flour, cinnamon, salt and baking soda and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.
  8. 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.
  9. In the other bowl, add in the lemon juice. Beat the icing separately and add water until you reach the consistency that you desire.
  10. Drizzle the icing over the cake and top with fresh berries.

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