Best 2 Yogurt Sponge Cake With Fall Berry Compote Recipes

**Indulge in a Culinary Symphony: Yogurt Sponge Cake with Fall Berry Compote**

Embark on a delightful culinary journey with our tantalizing Yogurt Sponge Cake, a symphony of flavors and textures that will elevate your taste buds to new heights. This exquisite cake, adorned with a vibrant Fall Berry Compote, offers a harmonious blend of tangy yogurt, fluffy sponge, and a medley of seasonal berries. Immerse yourself in the vibrant flavors of autumn as you savor each delectable bite. Discover the secrets behind this culinary masterpiece and recreate it in your own kitchen with our easy-to-follow recipes. From the delicate sponge cake batter to the vibrant berry compote, each step is meticulously explained, ensuring your baking adventure is a resounding success.

Here are our top 2 tried and tested recipes!

LEMON BERRY YOGURT CAKE

Lemon Berry Yogurt Cake image

Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite "anytime" cake. We love it!

Provided by Sally

Categories Dessert

Time 4h15m

Number Of Ingredients 15

Ingredients

3 cups (354g) cake flour* (spoon & leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (240g) plain Greek yogurt, at room temperature*
2 teaspoons lemon zest
1/3 cup (80ml) fresh lemon juice
1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
3 large eggs, at room temperature
2 cups (325g) mixed berries, fresh or frozen (do not thaw)*
1 cup (120g) confectioner's sugar
3 Tablespoons (45ml) fresh lemon juice
1/4 teaspoon pure vanilla extract

Steps:

Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don't be alarmed if it takes longer in your oven.
Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

BERRY COMPOTE TOPPING

Berry Compote Topping image

"This recipe is fantastic served over toasted slices of pound cake as well as warm-from-the-oven biscuits!" Try it over ice cream, too! Wanda Wedekind - West Frankfort, Illinois

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 20m

Yield 6 cups.

Number Of Ingredients 8

Ingredients

1 cup sugar
1/3 cup cornstarch
1 cup cold water
1/2 cup lemon juice
1/2 cup maple syrup
4 cups fresh strawberries, halved
2 cups fresh raspberries
2 cups fresh blackberries

Steps:

In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

For a rich and creamy yogurt sponge cake, use full-fat yogurt.
Make sure the yogurt is at room temperature before using it in the batter.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting it.
For a smooth and glossy compote, use fresh berries and cook them over low heat until they have softened and released their juices.
Allow the compote to cool slightly before serving it over the cake.

Conclusion:

This yogurt sponge cake with fall berry compote is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is light and fluffy, and the compote is bursting with flavor. With just a few simple ingredients, you can create a stunning and impressive dessert that will wow your guests.