Cakes recipes

Wildflower Honey Cake With Indian Summer Berry Compote

Course : Cakes
Serves: 8

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Ingredients:

1/2 cup butter

1 cup wildflower honey

1/2 cup whole milk yogurt

1/2 cup sour cream

4 tablespoons lemon juice

1 cup all-purpose flour

1 cup rye flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon clove

2/3 cup walnuts -- chopped

1 pint raspberries

1 pint strawberries -- quartered

1 pint blueberries

1 pint raspberry sauce

1 tablespoon mint -- chopped

Preparation / Directions:

STEP ONE: Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1--inch by 1--inch squares. STEP TWO: Prepare the Indian Summer Berry Compote-- Combine fruit, mint, and remaining lemon juice with raspberry sauce. STEP THREE: Serve cake topped with compote.

Nutritional Information:

347 Calories (kcal); 21g Total Fat; (52% calories from fat); 7g Protein; 36g Carbohydrate; 37mg Cholesterol; 340mg Sodium

Wildflower Honey Cake With Indian Summer Berry Compote

Ingredients:

Preparation / Directions:

Nutritional Information:

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