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Wildflower Honey Cake with Indian Summer Berry Compote
Ready in: 1-2 hrs 
Difficulty: 3/5
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
***Indian Summer Berry Compote***
1 pint raspberries
1 pint strawberries -- quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint, chopped
DIRECTIONS:
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 the Indian Summer Berry Compote-- Combine fruit, mint, and remaining lemon juice with raspberry sauce.
Serve cake topped with compote.
NUTRITION:
This Wildflower Honey Cake with Indian Summer Berry Compote recipe from CDKitchen serves/makes 8
Recipe ID: 60161
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