Berry Sourdough Cake with Jammy Drizzle

Celebrate berry season with this rustic cake. Moist and not too sweet, it is topped with a flavorful drizzle of Sarah's Slow Jam. This cake is perfect for a brunch or a slow summer morning with a cup of coffee.

Ingredients:

1 c all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

6 tbsp of unsalted butter, softened

1 c of sugar

1 egg

1/4 c Greek yogurt

3/4 c sourdough starter, fed or unfed

1 tsp vanilla extract

1 lb of berries- strawberries, blueberries, raspberries, blackberries, etc. Slice large strawberries in so all the berries are a similar size for uniform cooking.

Confectioner's sugar for dusting

2 tbsp Sarah's Slow Jam Raspberry or Strawberry Jam, warmed

Instructions:

1. Preheat oven to 350 degrees.

2. Spray the sides of of a 9 inch springform pan.

3. Whisk flour, baking powder and salt.

4. In a separate bowl, mix butter and sugar for 2 minutes.

5. Add in the egg, yogurt, sourdough starter and vanilla to the butter mixture and mix until combined.

6. Add the flour mixture and mix thoroughly.

7. Add berries and mix until berries are evenly distributed throughout batter.

8. Spread batter evenly in springform pan.

9. Bake for 60 minutes or until a toothpick inserted comes out clean.

10. Let the cake cook for at least 30 minutes.

11. Release from the pan, dust with confectioner's sugar and drizzle with warm jam.