Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla extract.
Mix in the sour cream, followed by the dry ingredients, until just combined.
Gently fold in the cloudberry preserves, swirling slightly for a marbled effect.
Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
While the cake cools, make the glaze: warm honey, lemon juice, and butter in a saucepan over low heat until smooth.
Drizzle the warm glaze over the cooled cake before serving.
Serving and Storage Tips:
Best served slightly warm or at room temperature.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.
Variations:
Substitute cloudberry preserves with lingonberry, raspberry, or apricot jam if unavailable.
Add ¼ tsp ground cardamom to the batter for a Scandinavian twist.
Make it a layered cake by doubling the recipe and adding cream cheese filling.
FAQs:
Q: What are cloudberries?
A: Cloudberries are golden-orange berries found in alpine and arctic tundra regions. They have a tart, citrusy flavor and are prized in Nordic cuisine.
Q: Where can I buy cloudberry preserves?
A: Specialty stores or online retailers that carry Scandinavian products often stock cloudberry preserves.
Q: Can I freeze the cake?
A: Yes, freeze the unglazed cake wrapped tightly for up to 2 months. Add glaze after thawing.
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