Best 3 Yogurt Cake With Currant Raspberry Sauce Recipes
Indulge in a delightful culinary journey with our Yogurt Cake with Currant Raspberry Sauce, a symphony of flavors that will tantalize your taste buds. This moist and tender cake, infused with the tangy sweetness of yogurt, is the perfect canvas for the vibrant and luscious currant raspberry sauce. With its vibrant color and burst of flavors, this cake is sure to be the star of any occasion, whether it's a cozy family gathering or an elegant dinner party. Join us as we embark on a step-by-step guide to creating this delectable treat, complete with a detailed ingredient list, easy-to-follow instructions, and helpful tips to ensure a perfect result.
Explore variations of this classic recipe, including the luscious Orange Yogurt Cake, bursting with citrusy goodness, and the decadent Chocolate Yogurt Cake, a rich and indulgent treat for chocolate lovers. Discover how to craft a stunning Yogurt Cake with Blueberry Sauce, where sweet blueberries dance harmoniously with the tangy yogurt cake. And for a gluten-free option, dive into the wonders of our Gluten-Free Yogurt Cake with Raspberry Sauce, a delightful treat that caters to dietary restrictions without compromising on flavor.
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
WONDERFUL YOGURT CAKE
This cake uses any kind of yogurt you have in the fridge. It is an easy way to make strawberry, raspberry, blueberry and peach cakes. Very tender and moist in the center. Excellent!
Provided by DAPDUB
Categories Desserts Cakes White Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 53.2 g, Cholesterol 55.6 mg, Fat 12.9 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 300.1 mg, Sugar 29 g
RASPBERRY CURRANT SAUCE
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
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
Tips:
- Use fresh berries for the sauce for the best flavor.
- If you don't have fresh berries, you can use frozen berries, but thaw them completely before using.
- You can use any type of yogurt in this recipe, but Greek yogurt will give the cake a thicker, denser texture.
- If you don't have sour cream, you can use buttermilk instead.
- Make sure to grease and flour the cake pan before pouring in the batter, so the cake doesn't stick.
- To test if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before serving. This will help the cake to set and the flavors to develop.
Conclusion:
This yogurt cake with currant-raspberry sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, and the sauce is tart and sweet. This cake is sure to be a hit with everyone who tries it!
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