The first few weeks of August in Portland are spectacular. Everywhere you walk, there are blackberry bushes overflowing with ripe berries. The air is heavy with the smell of jam. The farmers markets are filled with all sorts of exotic berries.
My eyes are always too big for my stomach. I cart home flats of berries with no hope of eating them all before they get mushy or threaten to grow mold. So, I make cherry snacking cake.
Cherry snacking cake is not too sweet and tastes like cherry fruit rather than fake cherry syrup. Its really good as an afternoon snack with an Arnold Palmer. . . or glass of sweet tea . . . or really anything to combat the 90+ days and no air conditioning that seems to be causing all native Portlanders to melt. Me? I say bring it! My California soul is thrilled with the heat.
The key, when you have housemates native to Portland, is to sneak into the kitchen late at night when things have cooled down so you don’t accidentally bake the housemates along with the cake. I substituted 1.5 cups cherry puree for the bananas in this banana bread recipe and omitted the cinnamon.