Deliciously Moist Saskatoon Drizzle Cake: A Taste of the Northern Prairies
Indulge in the unparalleled flavor of the Canadian prairies with this exquisitely moist and fruity Saskatoon Drizzle Cake. It’s a true celebration of the unique saskatoon berry, generously studded throughout the tender crumb and beautifully crowned with a vibrant, tangy saskatoon jelly drizzle. Whether you envision it as a rustic snacking cake baked in a square pan for everyday enjoyment or dressed up in a round pan with a dollop of fresh whipped cream for a special occasion, this saskatoon berry cake recipe is an absolute must-have addition to your baking repertoire. A delightful bonus: it’s a convenient one-bowl cake, meaning quick preparation with minimal cleanup. It accommodates both fresh and frozen berries effortlessly and offers options for both gluten-free and regular flour, making it a truly versatile treat for all to enjoy.
The Abundant Harvest: A Tale of Saskatoon Berries
This year, our saskatoon bushes have truly outdone themselves! I’ve been happily “swimming” in an incredible abundance of these precious northern berries. It feels like buckets upon buckets have passed through my kitchen, each one a testament to nature’s generosity.
After weeks of dedicated picking, we’ve finally completed our annual saskatoon berry harvest. While the season brought a hot, dry spell just as the berries were maturing, resulting in slightly drier fruit, this natural stress had an unexpected benefit: the flavor was intensely concentrated and wonderfully sweet. Despite the conditions, the yield seemed as plentiful as ever, a true bounty that we eagerly awaited.
The saskatoon harvest is a community effort at our place. We’ve welcomed friends and family to join in the picking, sharing the joy and the bounty. We’ve also happily given away countless pails of these beautiful berries, but even after all that, there were still plenty of bushes laden with fruit left for us to enjoy. My husband, Raymond, takes on the primary picking duty, meticulously gathering the berries. Meanwhile, I’m responsible for cleaning and processing them for all our culinary creations. Our trusty canine companion, Pippa, serves as Raymond’s faithful assistant, diligently sniffing out and “cleaning up” any stray berries that happen to fall onto the grass—it’s truly a full-time job for her, one she performs with great enthusiasm!
Saskatoon Berries: A Northern Treasure with a Unique Flavor
Saskatoons are truly a special and delicious northern berry, embodying a unique flavor profile that sets them apart. They offer a delightful sweetness, subtly floral notes, and intriguing undertones reminiscent of almond, vanilla, and even grape. There’s genuinely nothing else quite like them in the berry world, making them a distinctive gem of the prairies. They are absolutely wonderful to simply snack on by the handful, still warm from the sun, offering a pure taste of summer. Beyond fresh eating, their versatility shines in a wide array of culinary applications, from various forms of baking and desserts to canning and even intriguing savory dishes.
Here at Kitchen Frau, I’ve been busy preserving this incredible harvest. I’ve been making and canning batches of flavorful saskatoon jam, crystal-clear saskatoon jelly, and refreshing saskatoon juice. Among all these wonderful creations, this truly amazing saskatoon cake holds a special place. It’s designed to be absolutely bursting with as many saskatoon berries as the delicate batter can possibly hold while still maintaining its light and airy texture. The inclusion of a touch of almond flour in the batter is a secret weapon, contributing to its delightfully moist and tender crumb, while also beautifully enhancing the natural almond nuances already present in the berries themselves.
The Magic of the Saskatoon Jelly Drizzle
What truly elevates this saskatoon cake from delightful to unforgettable is its exquisite topping. Once the cake emerges from the oven, still warm and fragrant, it’s generously sprinkled with delicate sliced almonds. Then comes the magical drizzle: a luminous syrup made from tangy saskatoon jelly and fresh lemon juice. This warm, sweet-tart glaze is poured evenly over the cake, allowing its enticing flavors to seep deep into the crumb. The tangy jelly works wonders, infusing the cake with an additional layer of luscious moistness and a burst of fruity flavor. As it cools, some of this beautiful drizzle remains on the surface, setting into a gleaming, berry-hued shine that offers just the right amount of visual appeal. Frankly, that’s all the decoration this magnificent cake truly needs to captivate. Though, for an extra touch of indulgence, a light dollop of delicately sweetened whipped cream or a scoop of vanilla ice cream can transform it into an utterly irresistible and truly unforgettable dessert experience.
Essential Ingredients for Your Saskatoon Drizzle Cake
Creating this magnificent saskatoon cake begins with quality ingredients, and happily, both fresh and frozen saskatoon berries work beautifully. If you’re using frozen berries, it’s generally best to measure them by weight for accuracy, or use slightly heaping cupfuls, as frozen berries don’t compact as tightly in a measuring cup as fresh ones do. For those opting for a gluten-free version, my proprietary gluten-free flour blend consistently yields excellent results, ensuring a light and tender crumb. (Please note that I haven’t extensively tested this recipe with other gluten-free flour blends, so results may vary.) If you’re not restricted by dietary needs, regular all-purpose flour works just as well.
The luscious drizzle relies on saskatoon jelly. If you don’t have homemade or store-bought saskatoon jelly on hand, don’t fret! You can easily substitute by pressing saskatoon jam through a fine-mesh sieve to remove any seeds, creating a smooth, jelly-like consistency. Alternatively, any other tangy, red-fruited jelly or sieved jam will also work wonderfully to achieve a similar sweet-tart balance and beautiful color. Excellent choices include raspberry, strawberry, cranberry, red currant, or even a good quality grape jelly.
A Very Important Note: While berries are berries, it’s crucial not to substitute blueberries for saskatoons in this recipe. Blueberries are significantly juicier than saskatoons, and their higher water content will likely make the cake soggy and compromise its delicate texture. If you absolutely wish to use blueberries, you would need to conduct some experimentation with a substantially lesser amount of berries to prevent an overly moist, dense result.
Crafting Your Saskatoon Drizzle Cake: A Simple Guide
One of the best features of this saskatoon cake recipe is its incredible simplicity, living up to its “one-bowl” promise. The cake batter comes together effortlessly: simply combine all the wet and dry ingredients (butter, flour, almond flour, sugar, baking powder, salt, milk, eggs, vanilla, and almond extract) into a single mixing bowl. Then, using either an electric mixer on medium speed or a sturdy wooden spoon, beat the mixture until it’s perfectly smooth and well-combined. This minimal effort means less cleanup and more time to enjoy your delicious creation!
Once your smooth batter is ready, it’s time to gently fold in those beautiful saskatoon berries. Whether you’re using fresh, vibrant berries from a recent harvest or convenient frozen ones from your freezer stash, they will both integrate wonderfully into the cake. Use a spatula to carefully incorporate the berries, ensuring they are evenly distributed throughout the batter without overmixing, which can toughen the cake. This step ensures every bite of your cake is bursting with fruity goodness.
Baking and Drizzling Perfection
Prepare your chosen baking pan – whether a square pan for a casual snacking cake or a round springform pan for a more elegant presentation – by greasing and lining it appropriately (parchment paper for springform pans is highly recommended for easy release). Carefully spread the berry-laden batter evenly into the prepared pan. Before baking, sprinkle the top generously with sliced or flaked almonds. These almonds not only add a lovely textural contrast but also toast beautifully during baking, contributing a delicate nutty flavor that complements the saskatoons. Your cake is now ready for the oven!
Once baked to golden perfection and while still warm from the oven, this cake undergoes its final, transformative step. Use a skewer or a thin, blunt instrument to poke holes all over the top surface of the cake, spacing them about an inch apart. Meanwhile, gently heat your saskatoon jelly (or chosen red fruit jelly) with a squeeze of fresh lemon juice in a small saucepan until the jelly is beautifully melted and smooth. This creates a glossy, tangy syrup that is the heart of the “drizzle” in our saskatoon drizzle cake. Slowly and evenly spoon this warm, shiny red glaze all over the top of the cake. The magic happens as the glaze soaks down into those carefully poked holes, infusing every layer with its sweet, tangy fruitiness. This process not only adds incredible depth of flavor but also ensures an unparalleled moistness throughout the cake, leaving the top with a gorgeous, glistening sheen. Each bite will be a testament to this simple yet impactful technique.
Versatile Serving Options: From Snacking Cake to Elegant Dessert
The beauty of this saskatoon cake lies in its incredible versatility. While it’s utterly stunning when baked in a round springform pan and presented as a show-stopping dessert, it’s equally delightful and practical when made in a simple square pan. Baking it in a square pan transforms it into a fantastic “snacking cake,” perfect for everyday indulgence. Cut into generous squares, it’s ideal for a casual coffee break, an afternoon treat, or a comforting bite any time of day. This form factor makes it incredibly convenient to store, serve, and share, and trust us, it will be devoured just as quickly and enthusiastically!
Explore More Saskatoon Berry Delights from Kitchen Frau
If you’ve fallen in love with the unique flavor of saskatoon berries, you’re in luck! The Kitchen Frau kitchen has a treasure trove of scrumptious saskatoon berry recipes waiting for you. Dive into these posts to discover new ways to enjoy this incredible northern fruit:
- Saskatoon Juice (And How to Easily Clean Your Saskatoon Berries)
- Saskatoon Roll or Saskatoon Cobbler (And How to Freeze Your Saskatoon Berries)
- Old-fashioned Saskatoon Pie
- Canned Saskatoons and Saskatoon-Peach Preserve
- Saskatoon Jelly
- Saskatoon Ice Cream
- Chilled Saskatoon Soup (a dessert soup)
- Prairie Mess (Eton Mess with Saskatoons and Rhubarb)
- Gluten Free Saskatoon Scones
- Saskatoon Muffins
- Saskatoon Slump
- Pork Chops with Saskatoon and Green Apple Chutney
- Saskatoon Pickle (a delicious saskatoon relish/chutney)
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Saskatoon Drizzle Cake
Margaret Bose Johnson
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Ingredients
- ½ cup (115 g) salted butter, softened (at soft room temperature)
- 1¼ cups (175 g) gluten-free flour blend, or regular all-purpose flour for non-gluten-free
- ½ cup (50 g) almond flour
- ½ cup (100 g) sugar
- 2 teaspoons baking powder (gluten-free, if necessary)
- ¼ teaspoon fine sea salt
- ⅔ cup (160 ml) milk
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 3 cups saskatoon berries (about 450 grams/1 lb)
- ¼ cup sliced almonds
for the saskatoon drizzle:
- 6 tablespoons (90 ml) saskatoon jelly or sieved saskatoon jam, or another red jelly, like raspberry, strawberry, or red currant jelly
- juice of half a lemon (about 1½-2 tablespoons)
Instructions
- Preheat your oven to 350℉ (180℃). Prepare your chosen baking pan: If using a 9×9-inch (22.5 cm²) square baking pan, grease and flour it thoroughly. If using a 10-inch (25 cm) round springform pan, grease it and line the bottom with a parchment circle cut to fit. For easier removal, place the bottom disk of the springform pan upside-down before securing the sides. This technique allows the baked cake to slide off effortlessly once the sides are released.
- In a large mixing bowl, combine the softened butter, flour (either gluten-free blend or regular all-purpose), almond flour, sugar, baking powder, fine sea salt, milk, eggs, pure vanilla extract, and pure almond extract. Using an electric beater, or a sturdy wooden spoon for a hand-mixed approach, beat the ingredients together until the batter is smooth, creamy, and well-combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- With a spatula, gently fold in the saskatoon berries. Be careful not to overmix, as this can crush the berries and lead to a tougher cake texture. The goal is to distribute the berries evenly throughout the light batter.
- Scrape the berry-filled batter into your prepared baking pan and gently smooth the top with your spatula. Evenly sprinkle the surface with the sliced almonds, ensuring a beautiful, nutty top crust for your cake.
- Bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the very center comes out clean, with no wet batter clinging to it. The top should be golden brown and the edges just beginning to pull away from the pan.
- Allow the cake to cool in its pan for 5 minutes after removing it from the oven. While still warm, use a skewer or a thin, blunt tool to poke holes all over the top surface of the cake. Aim to space these holes approximately 1 inch (2.5 cm) apart; these will act as channels for the delicious drizzle.
- For the luscious drizzle, combine the saskatoon jelly (or your chosen red fruit jelly) and fresh lemon juice in a small saucepan. Heat gently over low heat, stirring continuously until the jelly has completely melted and the mixture is smooth and liquid. Spoon this hot jelly mixture evenly over the top of the warm cake. Take your time, allowing each spoonful to absorb into the cake through the poked holes before adding more. Ensure the entire cake surface, including all the sliced almonds, is generously coated with the glistening glaze.
- If you used a springform pan, carefully release and remove the sides. Let the cake cool completely on its base before attempting to move it. Once cool, gently slip a thin metal flipper or spatula under the cake and carefully slide it onto a cake plate, assisting with the flipper as needed. If you baked the cake in a square pan, you can simply leave it in the pan to serve—it makes for easy slicing and presentation as a snacking cake!
- Serve your exquisite saskatoon drizzle cake either warm with a scoop of vanilla bean ice cream or at room temperature with a dollop of lightly sweetened whipped cream. The cake is also delicious on its own! Covered tightly and refrigerated, this cake will retain its delightful moisture and flavor for up to 5 days, though we doubt it will last that long!