Yogurt Cake With Currant Raspberry Sauce Food

YOGURT CAKE

Yogurt Cake image

A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.

Provided by RUTHEY

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup butter, room temperature
2 cups white sugar
3 eggs, room temperature
1 teaspoon lemon extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) container lemon flavored yogurt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g

RASPBERRY YOGURT BREAKFAST CAKE

Raspberry Yogurt Breakfast Cake image

Provided by Dan Langan

Categories dessert

Time 2h30m

Yield One 8-inch round cake (about 8 servings)

Number Of Ingredients 20

Ingredients

Nonstick cooking spray
6 tablespoons unsalted butter, melted
1/4 cup (50 grams) granulated sugar
1/4 cup lightly packed (55 grams) light brown sugar
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 cup (125 grams) all-purpose flour
1/4 cup (25 grams) rolled oats
6 tablespoons unsalted butter
1 1/3 cups plus 2 tablespoons (170 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
2 tablespoons (30 grams) light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 lemon or orange, zested
1/3 cup low-fat or nonfat plain yogurt, at room temperature
1 large egg, at room temperature
1 tablespoon vegetable oil
6 ounces raspberries, fresh or frozen

Steps:

Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.

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