• Main
  • Recipes
  • Yogurt Cake with Currant Raspberry Sauce Recipe

Yogurt Cake with Currant Raspberry Sauce Recipe

Posted by
Rate It!
Yogurt Cake with Currant Raspberry Sauce
Add your photo!
Ingredients
16
Count
Nutrition
1094
Calories
Total time
165
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. Sift together cake flour, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Make icing and Assemble cake: Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
  7. 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.
  8. Cooks' notes: •If you can’t find red currants, you can substitute 2 more cups raspberries. •Sauce keeps, chilled, 2 days. •Cake can be baked and iced 1 day ahead and kept in a cake keeper (or covered with an inverted roasting pan; do not touch icing) at cool room temperature.◊
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1093.54 Kcal (4578 kJ)
Calories from fat 253.33 Kcal
% Daily Value*
Total Fat 28.15g 43%
Cholesterol 141.35mg 47%
Sodium 423.62mg 18%
Potassium 537.8mg 11%
Total Carbs 171.62g 57%
Sugars 156.64g 627%
Dietary Fiber 6.04g 24%
Protein 11.49g 23%
Vitamin C 27.5mg 46%
Vitamin A 0.3mg 9%
Iron 13.4mg 75%
Calcium 422.4mg 42%
Amount Per 100 g
Calories 265.12 Kcal (1110 kJ)
Calories from fat 61.42 Kcal
% Daily Value*
Total Fat 6.82g 43%
Cholesterol 34.27mg 47%
Sodium 102.7mg 18%
Potassium 130.39mg 11%
Total Carbs 41.61g 57%
Sugars 37.98g 627%
Dietary Fiber 1.46g 24%
Protein 2.78g 23%
Vitamin C 6.7mg 46%
Vitamin A 0.1mg 9%
Iron 3.3mg 75%
Calcium 102.4mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 23.4
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top