

LA pastry chef Valerie Gordon is wise in all things sweet, including how to give the ultimate expression of care to a loved one: a homemade dessert. Her sour cream cake with a berry compote sounds fancy, but with a few tricks from her and an extra helping of FAGE Sour Cream to take it over the tangy top, you will be making it all year long.
For the Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
1 stick (4 oz.) unsalted butter, softened
1 cup sugar
Finely grated zest of 2 lemons
2 teaspoons vanilla
1 large egg
1 cup FAGE Sour Cream
For Mixed Berry Compote:
1 pound mixed berries (for strawberries, slice crosswise)
¼ cup sugar
This recipe was created with our partner ChefsFeed.