Best 2 Yogurt Cake With Currant Raspberry Sauce Recipes

Indulge in the delightful symphony of flavors with our curated collection of yogurt cake recipes, each topped with a luscious currant raspberry sauce. These moist and tender cakes are a symphony of textures and flavors, featuring a light and fluffy yogurt-infused crumb, interwoven with the tart sweetness of currants and the vibrant tanginess of raspberries. The accompanying sauce elevates the cake experience, adding a glossy sheen and a burst of vibrant color, making it an irresistible treat for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our carefully selected recipes will guide you through the process of creating this culinary masterpiece, ensuring a delightful outcome that will impress and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

RASPBERRY CURRANT SAUCE

Raspberry Currant Sauce image

This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.

Provided by QuiltnDD

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 45m

Yield 8

Number Of Ingredients 4

Ingredients

1 (10 ounce) package frozen unsweetened raspberries, thawed
½ cup red currant jelly
1 tablespoon cold water
1 ½ teaspoons cornstarch

Steps:

Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.7 g, Fiber 0.9 g, Protein 0.5 g, Sodium 0.6 mg, Sugar 14.6 g

RASPBERRY YOGURT BREAKFAST CAKE

Raspberry Yogurt Breakfast Cake image

Provided by Dan Langan

Categories dessert

Time 2h30m

Yield One 8-inch round cake (about 8 servings)

Number Of Ingredients 20

Ingredients

Nonstick cooking spray
6 tablespoons unsalted butter, melted
1/4 cup (50 grams) granulated sugar
1/4 cup lightly packed (55 grams) light brown sugar
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 cup (125 grams) all-purpose flour
1/4 cup (25 grams) rolled oats
6 tablespoons unsalted butter
1 1/3 cups plus 2 tablespoons (170 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
2 tablespoons (30 grams) light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 lemon or orange, zested
1/3 cup low-fat or nonfat plain yogurt, at room temperature
1 large egg, at room temperature
1 tablespoon vegetable oil
6 ounces raspberries, fresh or frozen

Steps:

Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.

Tips:

Use fresh yogurt. Fresh yogurt will give your cake a more tangy and flavorful taste. If you don't have fresh yogurt, you can use Greek yogurt instead.
Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Serve the cake with fresh fruit or berries. This will add a pop of color and flavor to the cake.

Conclusion:

Yogurt cake is a delicious and easy-to-make cake that is perfect for any occasion. It is a moist and flavorful cake that can be enjoyed by people of all ages. The currant raspberry sauce is a perfect complement to the cake, adding a tart and tangy flavor. This cake is sure to be a hit at your next party or gathering.