YOGURT CAKE WITH CURRANT RASPBERRY SAUCE
Provided by Ruth Cousineau
Categories Cake Milk/Cream Mixer Dessert Bake Currant Raspberry Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
- Sift together cake flour, baking powder, baking soda, and salt.
- Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
- Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
- Make sauce while cake bakes:
- Stir together currants, 2 cups raspberries, sugar, and 1/8 teaspoon salt in a medium saucepan and let stand until juicy, about 15 minutes. Simmer, stirring occasionally, until fruit breaks down, about 8 minutes. Force through a fine-mesh sieve into a bowl, discarding solids. Cool sauce.
- Make icing and Assemble cake:
- Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
- Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes. Serve with sauce and remaining 2 cups raspberries on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Queen Moses
[email protected]The cake was a little dry. I think I would have added more yogurt or butter to the batter.
Gsmhdudndn Nxjudfegnd
[email protected]This cake is a little too tangy for my taste. I think I would have preferred it with a less sour yogurt.
Dream Novilee
[email protected]I love the tanginess of the yogurt in this cake. It's a nice change from the usual chocolate or vanilla cake.
Christopher MADZIVHA
[email protected]This cake is perfect for breakfast, lunch, or dinner. It's so versatile.
Md Tanvir Hasan
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great.
robin robin
[email protected]This was the perfect dessert for a summer party. It was light and refreshing.
Masked Proxy M.F
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved it!
Zenobyah Johnson
[email protected]This recipe is a keeper. I'll be making it for years to come.
Hosman
[email protected]Delicious!
Dxn dream would Malaysia
[email protected]This cake was easy to make and turned out perfectly. I will definitely be making it again.
Lozita King
[email protected]I'm not usually a fan of yogurt cake, but this one was really good. The sauce was especially delicious.
Qamar Qamar
[email protected]This cake was a hit with my family and friends. Everyone loved the combination of the moist cake and the tangy sauce.
Sharu Sharu
[email protected]I was skeptical about using yogurt in a cake, but I was proven wrong! The yogurt gave the cake a wonderful texture and flavor. The sauce was also delicious and easy to make.
Hassan malik Hassan malik
[email protected]This yogurt cake with currant-raspberry sauce was a delightful surprise! The cake itself was moist and fluffy, with a subtle tang from the yogurt. The sauce was the perfect complement, adding a burst of sweetness and tartness.