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Wildflower Honey Cake with Indian Summer Berry Compote

A home-style Wildflower Honey Cake with Indian Summer Berry Compote made with Butter, Wildflower Honey, Whole Milk Yogurt, Sour Cream, and Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 4 tbsp
• 1 cup
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 2/3 cup
• 1 pt
• 1 pt
• 1 pt
• 1 pt
• 1 tbsp

Method (preview)

1. 1

   Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts.

2. 2

   Combine ingredients softly.

3. 3

   Do not whip or beat.

4. 4

   Butter 8-inch square pan.

5. 5

   Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean.

6. 6

   Cool and unmold onto cake rack.

7. 7

   Cut into 1--inch by 1--inch squares.

8. 8

   Berry Compote by combining mint, and remaining lemon juice with raspberry sauce. Serve cake topped with compote.