Angel Food Cake with Mixed Berry Compote

Slow-cooked sauce made from three types of berries dresses up store-bought pound cake.

Yield: 8 servings (serving size: 1 cake slice and about 2/3 cup berry compote)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 0.0%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 47.4g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 214mg
  • Calcium: 64mg

Ingredients

  • Cooking spray
  • 2 cups blueberries
  • 2 cups blackberries
  • 2 cups raspberries
  • 1 cup orange juice
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • 1 (8-ounce) angel food cake, cut into 8 slices

Preparation

  1. 1. Coat a 5-quart electric slow cooker with cooking spray. Combine berries, orange juice, and sugar in slow cooker. Cover and cook on HIGH for 2 hours.
  2. 2. Combine cornstarch and water in a small bowl, stirring until smooth. Stir cornstarch mixture into berry mixture. Cover and cook on HIGH for 15 minutes or until sauce thickens. Serve compote over angel food cake.
  3. Ingredient Tip: If you only have one or two types of berries, you can still make this compote. Just make sure the berries add up to a total of 6 cups.
Note:

If you only have one or two types of berries, you can still make this compote. Just make sure the berries add up to a total of 6 cups.

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