Simple Green Salad
With freshly picked ripe red raspberries and jewel-like currants from my garden, there was only one thing to make for dessert this Sunday.
This cake was featured in the last August issue (2009) of Gourmet magazine. Once I made it and, most importantly, tasted it, I knew that I would be making it again and again. The cake is made with plain yogurt, which makes for a tender and tangy cake. A sweet, thick white icing is poured over top and it is served with a fresh currant-raspberry sauce. After two weeks away at camp, I knew this summery cake would be well received and appreciated by some happy-to-be-home campers.
Yogurt Cake with Currant-Raspberry Sauce
makes one, 9 x 13-inch pan
For the Cake
3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 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
For the Sauce
2 cups fresh red currants, stemmed
4 cups fresh raspberries ( about 16 ounces), divided
2/3 cup granulated sugar
1/8 teaspoon kosher salt
1/8 teaspoon kosher salt
For the Icing
3 cups confectioners' sugar
3 Tablespoons light corn syrup
1/2 cup heavy cream
Preheat the oven to 350º F. 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!
Source: Adapted from Gourmet, August 1999