Photo: David Holifield
Yogurt Cake with Currant Raspberry Sauce
17 ingredients
Makes 8 to 12 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
988
Calories
41g
Protein
26g
Fat
147g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Red Currant | not in our table | 0 |
| Syrup | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups sifted cake flour (not self-rising; sift before measuring)
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, warmed in shell in warm water 10 minutes
- 2 cups well-stirred plain whole-milk yogurt (not Greek-style) atroom temperature 30 minutes
- 2 cups fresh red currants (1/2 pound), stemmed
- 4 cups fresh raspberries (16 ounces), divided
- 2/3 cup granulated sugar room temperature 30 minutes
- 3 cups confectioners sugar
- 3 tablespoons light corn syrup
- 1/2 cup heavy cream
- Scant 1/2 teaspoon pure vanilla extract
- Equipment: a 13- by 9-inch cake pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes