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.
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Nosithembele Mbadamana
[email protected]I can't wait to try this recipe!
Dickson Omwenga
[email protected]This recipe is a winner!
Zhana Rekhviashvili
[email protected]I'm definitely going to be making this cake again.
taimmahmud mukto
[email protected]This cake is a great make-ahead dessert. It's even better the next day.
Fausa Oloyede
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Aminah
[email protected]This cake is a great way to use up leftover yogurt.
Shaquille Mcleod
[email protected]Overall, I thought this recipe was okay. It's not my favorite yogurt cake recipe, but it's still a good option.
Jasmine Durant
[email protected]I'm not sure I did something wrong, but my cake didn't turn out as fluffy as I expected.
Sheluvstrust
[email protected]I had some trouble finding currant jelly, but I was able to substitute raspberry jelly and it worked out great.
Sowpon Kumar
[email protected]The cake was a bit dry, but the sauce helped to make it more moist.
Irfan Baloch313
[email protected]This cake is a little too sweet for my taste, but it's still very good.
Olwethu Mofokeng
[email protected]I'm not a huge fan of yogurt, but I really enjoyed this cake. The sauce is what really makes it.
bukky oyewole
[email protected]This cake is perfect for a special occasion or a simple dessert. It's sure to please everyone.
Annmarie Lamey
[email protected]I love the combination of yogurt and fruit in this cake. It's a great way to get your daily dose of fruits.
ilyes nafouti
[email protected]This is the best yogurt cake recipe I've ever tried. It's so easy to make and the results are amazing.
Azina Khaton
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly.
Jeffrey Beasley
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the light and fluffy texture of the cake, and the sauce was the perfect finishing touch.
Anamul Islam
[email protected]This yogurt cake with currant raspberry sauce is a delightful treat! The cake itself is moist and fluffy, with a subtle tang from the yogurt. The sauce is the perfect complement, adding a burst of sweetness and tartness.