This recipe is just slightly adapted from Samantha Seneviratne's book, <a href="https://www.amazon.com/New-Sugar-Spice-Recipe-Bolder/dp/1607747464?tag=food52-20">The New Sugar and Spice</a href>. <br /> <br />Sam's cake is as worthy a pedestal for your prized summer berries as pie. Because her real innovation—besides turning tres leches into cuatro leches (cream, evaporated milk, condensed milk, and, fourthly, whole milk)—is cramming halved blackberries over the top. <br /> <br />The high-rising cake eclipses the berries, which relax into the batter below. When the cake comes out of the oven, you poke holes all over its top and drown it in the sweet milk. It pools in the blackberries' bellies and fills all of the cake's pockets. <br /> <br />Chill the cake for four hours, enough time for it to become pudding-soft. Then spoon more leche on top and scatter over any lingering blackberries. You've got a cake, a custardy blackberry pie, and a pudding all in one.

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