Wildflower Honey Cake with Indian Summer Berry Compote
This unique dessert recipe is a special treat you will want to eat over and over again. Healthier than your average cake, this great dessert recipe is ideal for dessert entertaining.
Ingredients
- 1/2 cup butter substitute
- 1 cup wildflower honey
- 1/2 cup 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
Instructions
- 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.
- Prepare compote by combining mint, and remaining lemon juice with raspberry sauce. Serve cake topped with compote.
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