Yogurt Cake with Red Currant-Raspberry Sauce

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A delightful summer cake with fresh berries and a sauce!

Prep Time30

Cook Time40

Cool Time1

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: Cake, Currant, Raspberry, Yogurt

Servings:

Author: Nicole

3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
8 ounces (16 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
3 extra-large eggs at room temperature
2 cups well-stirred plain yogurt whole-milk or 2%, but not Greek-style at room temperature for 30 minutes

Preheat the oven to 350ºF. Butter the bottom and sides of a 9x13-inch baking pan with butter, then line it with parchment paper. Dust with flour, tapping out any excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl using a rubber spatula. One at a time, beat in the eggs. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the yogurt; beginning and ending with the flour. Spread the batter evenly into the prepared pan and rap the pan on the counter to eliminate any air bubbles. Bake until the cake pulls away from the sides from the pan, about 35-45 minutes. Cool in the pan for 10 minutes, then run a plastic knife around the edge to loosen the cake. Invert the cake onto a cooling rack and discard the parchment. Cool the cake completely before icing, at least 1 hour.

Meanwhile, prepare the sauce. In a medium saucepan, stir together the currants, 2 cups of raspberries, sugar, and salt; let stand until juicy, about 15 minutes. Bring the mixture to a simmer and cook, stirring occasionally until the fruit breaks down, about 8 minutes. Remove from the heat and press the fruit mixture through a fine-mesh sieve set over a bowl, discard the solids. Allow the sauce to cool. (The sauce can be made up to 2 days ahead and refrigerated.)

In a large bowl, whisk together the confectioners' sugar, corn syrup, cream, and vanilla until smooth. Transfer the cake to a serving platter and pour the icing on top in a thick layer, allowing it to run down the sides. Let the icing set for at least 30 minutes. Serve with the sauce and remaining raspberries on the side. (Cake can be baked and iced 1 day ahead and kept in a cake keeper or covered with an inverted aluminum roasting pan not touching the icing. Keep in a cool place.) Enjoy!